Wednesday, September 1, 2010

BOTD: Cinnamon Rolls

Not much of a recipe, considering I started off with left-over dough from this recipe. The last time I made it, I split it in half and made just six of the almond rolls.

I wrapped the other half of the dough in plastic wrap and then put it into a zip-top bag. That went into the refrigerator, where it spent a couple leisurely days before I got around to using it.

I pulled the dough out of the refrigerator and  preheated the oven to 400 degrees.

I rolled the dough out to a rough rectangle about 9x12 inches, sprinkled it generously with a mixture of cinnamon and sugar, leaving about an inch on one end so they'd seal, and rolled it up.

I cut the roll into six pieces and then smashed them down a bit so they were all the same height, and they were fatter than they were tall.

I arranged them on a baking sheet with one roll in the center and the other five around it so the the seams were touching the center roll so it would keep them from unrolling as they expanded and baked.

I covered the dough with plastic wrap and set it aside to rise for about 30 minutes.

I brushed them with milk and baked them for 18 minutes, until they were a pretty golden brown.

When they came out of the oven, I brushed them with a little bit of butter to keep the crust soft, and let them cool just a bit on a rack before I sampled.

This has been submitted to YeastSpotting.

3 comments:

My Kitchen in the Rockies said...

Leftover or not. They look great. Light and fluffy.
So, is the recipe adjusted to our altitude?

Madam Chow said...

Holy smokes, those look great. Whaddya mean, not much of a recipe? ;) In my house, these would be DEVOURED.

Donna Currie said...

My Kitchen, I don't adjust my yeast recipes for altitude, since I go by the feel rather than time. Also, I don't go looking for a warm place for the dough to rise, I just leave it on the kitchen counter...so time-wise it works out to about the same thing as sea-level folks who put the dough in a warm spot.

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