fat bottom

fat bottom

Tuesday, June 28, 2011

chocolate cinnamon rolls... amazing

do i really need a reason to want to make cinnamon rolls... no.. i don't... now, how about cinnamon rolls with chunks of bittersweet chocolate... umm, yesss please!!

so, i'm gonna keep it short and sweet and share this amazing recipe... so i hope you enjoy :)

cinnamon buns taken from "ezra poundcake"
adapted from peter reinhart’s “the bread baker’s apprentice”
*makes 8-12 large or 12-16 smaller buns

6 1/2 tablespoons granulated sugar
1 teaspoon salt
5 1/2 tablespoons shortening or unsalted butter, room temperature
1 large egg, slightly beaten
1 teaspoon lemon extract or zest
3 1/2 cups unbleached bread or all-purpose flour
2 teaspoons instant yeast
1 1/8 to 1 1/4 cups whole milk or buttermilk, room temperature

4 tbsp. butter (softened to spreading consistency)
1/2 cup light brown sugar
2 ozs. coarse chopped bittersweet chocolate
sprinklings of cinnamon

1. in a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed...beat in the egg and lemon extract until smooth... then add the flour, yeast, and milk... mix on low speed until the dough forms a ball...switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky... lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil... cover bowl with plastic wrap.
2. let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size
3. mist the counter with spray oil, and transfer the dough to the counter.... roll out the dough with a rolling pin, lightly dusting the top of the dough with flour... roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns... spread the dough with the butter, then sprinkle with the brown sugar, chocolate and the cinnamon sugar...then roll the dough up into a log, creating a spiral as you roll... with the seam side down, cut the dough into even pieces
4. line 1 or more sheet pans with baking parchment... then place the buns approximately 1/2 inch apart
5. proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size
6. preheat the oven to 350 degrees F with the oven rack on the middle shelf
7. bake the buns for 20 to 30 minutes, or until golden brown
8. cool the buns in the pan for about 10 minutes, and then glaze the tops... then remove the buns from the pans, and place them on a cooling rack

now to slather them in sweet cream cheese frosting... oh yea... you know you're thinking what i'm thinking... mmmmm.....

happy baking everyone :)

1 comment:

  1. uuuu looks nyummyyy i wanna try to make one



tell me what you're thinking :)