You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Yeast-based cinnamon rolls--made and in baking pan. Fridge overnight, or bake tonight?
- Thread starter erininny
- Start date
melissa-dallas
Well-known member
Get them out of the fridge an hour or two before you want to bake them in the morning.
Turned out great, thanks! smileys/smile.gif Cranberry-and-orange cinnamon rolls. I can post the rec, if you want.
The dough was great--it was billed as "easy," and it was. The recipe said to let it rise in a warm place for 2 hours, but it ended up being more like 3 and a half hours (doctor's appointment, 2 cab rides, etc. etc.), and it did just fine. Plumped up even more after I'd made the rolls and put them in the baking dish, in the fridge.
Peter Reinhart's slow-rise pizza dough is another great recipe--this is very close to it (but with sugar added, natch). Definitely worth trying, as the results are delicious!
Let me know if you want either one of these, Barb. smileys/smile.gif
The dough was great--it was billed as "easy," and it was. The recipe said to let it rise in a warm place for 2 hours, but it ended up being more like 3 and a half hours (doctor's appointment, 2 cab rides, etc. etc.), and it did just fine. Plumped up even more after I'd made the rolls and put them in the baking dish, in the fridge.
Peter Reinhart's slow-rise pizza dough is another great recipe--this is very close to it (but with sugar added, natch). Definitely worth trying, as the results are delicious!
Let me know if you want either one of these, Barb. smileys/smile.gif
barbara-in-va
Well-known member
I would love the cinnamon roll receipe please....
Here it is, Barbara (in two parts--the dough, and the roll recipe)
This is from Judith Fertig's "I Love Cinnamon Rolls!," Andrews McMeel Publishers, 2012. My notes are in brackets.
No-Knead Cinnamon Roll Dough
Makes 6 jumbo, 12 large, 16-20 medium, or 48 mini rolls (The recipe below calls for 16 rolls.)
1/2 cup buttermilk
3/4 cup whole milk
4 tbsp. unsalted butter
1/2 cup sugar
1 tsp. salt
2 large eggs
3 1/4 cups AP flour, plus more for dusting
1 tbsp. instant or bread machine yeast
1. In a 4-cup measuring cup, combine buttermilk, milk, butter, sugar, and salt. Microwave on High for 1 1/2 minutes or until warm. (I did this on the stove, just 'til everything melted together, and then I let it cool to where I thought it wasn't so hot that it'd kill the yeast!) Whisk in the eggs.
2. Mix flour and yeast together in a bowl. Add the liquid ingredients and stir to combine. Beat for 40 strokes, scraping the bottom and sides of the bowl, until the dough forms a lumpy, sticky mass.
3. Cover with plastic wrap and let rise in a warm place (about 85 degrees F) for 2 hours or until the dough has risen to about 2 inches under the rim of the bowl and has a sponge-like appearance.
4. Proceed with a cinnamon-roll recipe. (The one below is one of the ones Fertig recommends.)
Festive Cranberry-Orange Cinnamon Rolls
Makes 16 medium rolls
Pan Sauce:
4 tbsp. unsalted butter, softened
Cranberry-Orange Filling:
2 (12-oz.) bags cranberries (I used one 10-oz. bag, which was enough, to my taste)
1/2 cup orange juice
4 tsp. cinnamon
1 cup sugar
4 tbsp. unsalted butter, softened
Dough:
Flour for dusting
1 recipe No-Knead Cinnamon Roll Dough
Sweet Orange Glaze: (I cut this in half)
1 1/2 cups powdered sugar
1 tsp. freshly grated orange zest
1/4 cup orange juice
1. For the pan sauce, spread the butter into the bottom of two 9-inch square baking pans. (I used two pie dishes, with 8 rolls, including one in the middle--worked fine!) For the filling, combine the cranberries, orange juice, cinnamon, and sugar in a large pot over medium-high heat. Bring to a boil and cook, stirring occasionally, until the cranberries soften, about 7 minutes. Cool to room temp., about 15 minutes. Have the softened butter ready.
2. Transfer the dough to a floured surface and dust very lightly with flour. Flour your hands. With the dough scraper, cut the dough in half. Working the dough as little as possible and adding flour as necessary, roll each half into a 10-inch by 16-inch rectangle. (For "roll," read "stretch"--it's a lot like working with pizza dough. I didn't get 10 x 16 inches; ours was more 8 x 12, but it was definitely enough to roll, and I got about 8 medium-large rolls from each half.) Spread half the butter over each rectangle, then half the cranberry mixture. Roll up the dough, starting with a long end, and form into a 16-inch cylinder. Cut each cylinder into 8 slices. Place each slice, spiral (cut?) side up, in the prepared pans. Cover with tea towels and let rest at room temp. for 45 minutes.
3. Preheat the oven to 350 degrees F. Bake for 20-22 minutes or until the rolls have risen and are lightly browned. (Mine didn't brown a lot, but that could be our oven.)
4. For the glaze, whisk all the ingredients together until smooth. Drizzle over the cooled rolls.
This is from Judith Fertig's "I Love Cinnamon Rolls!," Andrews McMeel Publishers, 2012. My notes are in brackets.
No-Knead Cinnamon Roll Dough
Makes 6 jumbo, 12 large, 16-20 medium, or 48 mini rolls (The recipe below calls for 16 rolls.)
1/2 cup buttermilk
3/4 cup whole milk
4 tbsp. unsalted butter
1/2 cup sugar
1 tsp. salt
2 large eggs
3 1/4 cups AP flour, plus more for dusting
1 tbsp. instant or bread machine yeast
1. In a 4-cup measuring cup, combine buttermilk, milk, butter, sugar, and salt. Microwave on High for 1 1/2 minutes or until warm. (I did this on the stove, just 'til everything melted together, and then I let it cool to where I thought it wasn't so hot that it'd kill the yeast!) Whisk in the eggs.
2. Mix flour and yeast together in a bowl. Add the liquid ingredients and stir to combine. Beat for 40 strokes, scraping the bottom and sides of the bowl, until the dough forms a lumpy, sticky mass.
3. Cover with plastic wrap and let rise in a warm place (about 85 degrees F) for 2 hours or until the dough has risen to about 2 inches under the rim of the bowl and has a sponge-like appearance.
4. Proceed with a cinnamon-roll recipe. (The one below is one of the ones Fertig recommends.)
Festive Cranberry-Orange Cinnamon Rolls
Makes 16 medium rolls
Pan Sauce:
4 tbsp. unsalted butter, softened
Cranberry-Orange Filling:
2 (12-oz.) bags cranberries (I used one 10-oz. bag, which was enough, to my taste)
1/2 cup orange juice
4 tsp. cinnamon
1 cup sugar
4 tbsp. unsalted butter, softened
Dough:
Flour for dusting
1 recipe No-Knead Cinnamon Roll Dough
Sweet Orange Glaze: (I cut this in half)
1 1/2 cups powdered sugar
1 tsp. freshly grated orange zest
1/4 cup orange juice
1. For the pan sauce, spread the butter into the bottom of two 9-inch square baking pans. (I used two pie dishes, with 8 rolls, including one in the middle--worked fine!) For the filling, combine the cranberries, orange juice, cinnamon, and sugar in a large pot over medium-high heat. Bring to a boil and cook, stirring occasionally, until the cranberries soften, about 7 minutes. Cool to room temp., about 15 minutes. Have the softened butter ready.
2. Transfer the dough to a floured surface and dust very lightly with flour. Flour your hands. With the dough scraper, cut the dough in half. Working the dough as little as possible and adding flour as necessary, roll each half into a 10-inch by 16-inch rectangle. (For "roll," read "stretch"--it's a lot like working with pizza dough. I didn't get 10 x 16 inches; ours was more 8 x 12, but it was definitely enough to roll, and I got about 8 medium-large rolls from each half.) Spread half the butter over each rectangle, then half the cranberry mixture. Roll up the dough, starting with a long end, and form into a 16-inch cylinder. Cut each cylinder into 8 slices. Place each slice, spiral (cut?) side up, in the prepared pans. Cover with tea towels and let rest at room temp. for 45 minutes.
3. Preheat the oven to 350 degrees F. Bake for 20-22 minutes or until the rolls have risen and are lightly browned. (Mine didn't brown a lot, but that could be our oven.)
4. For the glaze, whisk all the ingredients together until smooth. Drizzle over the cooled rolls.