Which one will I try first? The buttermilk one, of course ;).
The recipes are quite similar with a few alterations - the buttermilk recipe uses rapid rise yeast thus eliminating the step for dissolving yeast in warm/hot water, it uses a 1/4c more of buttermilk (3/4C vs. 1/2C) and 3 eggs vs 1 egg and 2 egg yolks.
The filling in the regular milk recipe received rave reviews and will be using that in place of the buttermilk cinnamon roll recipe - essentially it calls for 2Tbsp of cinnamon vs 2 tsp and does not require cloves.
The topping's are similar, so no comment there.
I'll be making these tonight, letting them sit overnight in the fridge, taking them out in the morning to proof for an hour or so, and then bake them for 30 minutes.
I'll let you know how they turn out :).
P.S. I found the majority of the comments on these recipes to be about which utensil to use to cut the rolls (serrated knife, electric knife, dental floss, etc.). Universally dental floss was recommended! I'll be giving it a whirl.
Enjoy!
Buttermilk Cinnamon Rolls
Uncoil the tight swirls and dig in.
Makes 12 rolls
These soft rolls bake into each other, but can be pulled apart easily before serving or at the table.
DOUGH
¾ cup buttermilk, warm (110 degrees)
6 tablespoons (¾ stick) unsalted butter, melted and cooled
3 large eggs
4¼ cups (21¼ ounces) all-purpose flour
¼ cup (1¾ ounces) sugar
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt
ROLLS
¾ cup packed (5¼ ounces) light brown sugar
2 teaspoons ground cinnamon (i'll be using 2 Tbsp)
¼ teaspoon ground cloves (i'll be eliminating this)
Pinch salt
1 tablespoon unsalted butter, melted and cooled
GLAZE
1½ cups (6 ounces) confectioners’ sugar
3 tablespoons cream cheese, softened
3 tablespoons buttermilk or milk
½ teaspoon vanilla extract
1. For the Dough: Whisk the buttermilk, melted butter, and eggs together in a large liquid measuring cup. Combine 4 cups of the flour, sugar, yeast, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.
4. For the Rolls: Grease a 13 by 9-inch baking pan. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Following the photos, turn the risen dough out onto a lightly floured counter and press it into a 16 by 12-inch rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar mixture over it, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.
5. Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Gently stretch the log to be 18 inches in length with an even diameter and pat the ends to even them.
6. Slice the cylinder into 12 evenly sized rolls (about 1½ inches wide) using a serrated knife. Arrange the rolls cut side down in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.
7. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.
8. For the Glaze: Flip the rolls out onto a wire rack set over a sheet of parchment paper (for easy cleanup) and let cool for 5 minutes. Whisk the confectioners’ sugar, softened cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, drizzle with the glaze, and serve.
To Make Ahead: In step 6, do not let the rolls rise, but refrigerate them overnight or up to 16 hours. Let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed.
These soft rolls bake into each other, but can be pulled apart easily before serving or at the table.
DOUGH
¾ cup buttermilk, warm (110 degrees)
6 tablespoons (¾ stick) unsalted butter, melted and cooled
3 large eggs
4¼ cups (21¼ ounces) all-purpose flour
¼ cup (1¾ ounces) sugar
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt
ROLLS
¾ cup packed (5¼ ounces) light brown sugar
2 teaspoons ground cinnamon (i'll be using 2 Tbsp)
¼ teaspoon ground cloves (i'll be eliminating this)
Pinch salt
1 tablespoon unsalted butter, melted and cooled
GLAZE
1½ cups (6 ounces) confectioners’ sugar
3 tablespoons cream cheese, softened
3 tablespoons buttermilk or milk
½ teaspoon vanilla extract
1. For the Dough: Whisk the buttermilk, melted butter, and eggs together in a large liquid measuring cup. Combine 4 cups of the flour, sugar, yeast, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.
4. For the Rolls: Grease a 13 by 9-inch baking pan. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Following the photos, turn the risen dough out onto a lightly floured counter and press it into a 16 by 12-inch rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar mixture over it, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.
5. Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Gently stretch the log to be 18 inches in length with an even diameter and pat the ends to even them.
6. Slice the cylinder into 12 evenly sized rolls (about 1½ inches wide) using a serrated knife. Arrange the rolls cut side down in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.
7. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.
8. For the Glaze: Flip the rolls out onto a wire rack set over a sheet of parchment paper (for easy cleanup) and let cool for 5 minutes. Whisk the confectioners’ sugar, softened cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, drizzle with the glaze, and serve.
To Make Ahead: In step 6, do not let the rolls rise, but refrigerate them overnight or up to 16 hours. Let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed.
Cinnamon Rolls (adapted from Cooks Illustrated’s The New Best Recipe - http://www.crumblycookie.net/2008/04/07/cinnamon-rolls/)
This was the first time I’ve used dental floss to cut the rolled and
filled dough into rolls. It worked wonderfully, but a serrated knife
will get the job done as well.
The pictures are showing a half recipe.
Dough:
½ cup milk
7 tablespoons unsalted butter
½ cup warm water (about 110 degrees)
1 envelope (2¼ teaspoons) yeast
¼ cup (1¾ ounce) sugar
1 large egg, plus 2 large egg yolks
1½ teaspoons salt
4-4 ½ cups (20 to 21¼ ounces) unbleached all-purpose flour, plus more for dusting the work surface
½ cup milk
7 tablespoons unsalted butter
½ cup warm water (about 110 degrees)
1 envelope (2¼ teaspoons) yeast
¼ cup (1¾ ounce) sugar
1 large egg, plus 2 large egg yolks
1½ teaspoons salt
4-4 ½ cups (20 to 21¼ ounces) unbleached all-purpose flour, plus more for dusting the work surface
Filling:
¾ cup packed (5¼ ounces) light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon salt
1 tablespoon melted butter
¾ cup packed (5¼ ounces) light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon salt
1 tablespoon melted butter
Glaze:
1 cup (4 ounces) confectioners sugar, sifted to remove lumps
1 ounce cream cheese, softened
½ teaspoon vanilla extract
1-2 tablespoons milk
1 cup (4 ounces) confectioners sugar, sifted to remove lumps
1 ounce cream cheese, softened
½ teaspoon vanilla extract
1-2 tablespoons milk
1. Heat the milk and butter in a small saucepan or in the microwave
until the butter melts. Remove the pan from the heat and set aside
until the mixture is lukewarm (about 100 degrees).
2. In the bowl of a standing mixer fitted with the paddle, mix
together the water, yeast, sugar, egg, and yolks at low speed until well
mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix
at medium speed until thoroughly blended, about 1 minute. Switch to the
dough hook, add another 2 cups of the flour, and knead at medium speed
(adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary)
until the dough is smooth and freely clears the sides of the bowl, about
10 minutes. Shape the dough into a round, place it in a very lightly
oiled large bowl, and cover the bowl with plastic wrap. Leave in a
warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
3. Mix together the filling ingredients in a small bowl. Grease a 13 by 9-inch baking dish.
4. After the dough has doubled in bulk, press it down and turn it out
onto a lightly floured work surface. Using a rolling pin, shape the
dough into a 16 by 12-inch rectangle, with a long side facing you. Mix
together the filling ingredients in a small bowl and sprinkle the
filling evenly over the dough, leaving a ½-inch border at the far edges.
Roll the dough, beginning with the long edge closest to you and using
both hands to pinch the dough with your fingertips as you roll. Moisten
the top border with water and seal the roll. Lightly dust the roll with
flour and press on it ends if necessary to make a uniform 16-inch
cylinder. Cut the roll in 12 equal pieces and place the rolls cut-side
up in the prepared baking dish. Cover with plastic wrap and place in a
warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
5. When the rolls are almost fully risen, adjust an oven rack to the
middle position and heat the oven to 350 degrees. Bake the rolls until
golden brown and an instant-read thermometer inserted into the center of
one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes.
Meanwhile, stir the glaze ingredients together until smooth. Glaze the
rolls and serve.
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