Recipes

Ooey, Gooey Cinnamon Buns

January 19, 2012

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.

I’m always impressed with young cooks who show initiative and perseverance when it comes to creating what they want. Take the example of ten-year-old Sam Tollison of Colorado. He loved cinnamon rolls so much that he petitioned to the governor of the state to create a day devoted just to the Cinnamon Roll. One hundred signatures later, and, well, you guessed it folks: Gov. John Hickenloolper, so impressed by this kid’s determination (and, dare I say it, sweet tooth) had January 8th declared “Cinnamon Rolls Day.” It was actually written into law.

Now, before you begin to squawk about how “frivolous” this action might seem – considerhow much time, effort and study must have gone into Sam’s quest to champion his favorite pastry. This is one pretty special ten-year-old. I say bravo to him, his parents and all the people that signed the petition…not to mention the governor who recognized a motivated – and motivating - kid.

All of this hoopla is leading up to…yup, cinnamon roll recipes. Before I get to the recipes though, you should know that there are two distinct groups of cinnamon rolls (much like politics, coincidentally): those with yeast and those without.

I guess you could say I’m an independent voter, as I vote for (and eat) both, depending on which has the better platform – oops – I mean, frosting or filling.

Adding nuts to the equation is solely dependent on your personal taste. They can then become pecan rolls or schnecken (cookie/sweet roll hybrid), but that’s an entirely different election – oops again – I mean, column.

This column is my gift to Sam and the people of Colorado for recognizing just how special this pastry (and a ten-year-old who loves them) really is.

 

YEAST CINNAMON ROLLS (dairy or pareve)

Servings: 8

Ingredients:

Dough:

3/4 cup milk or almond milk, warmed (approx 110 degrees)

1 envelope (2 1/4 teaspoon) yeast: regular, instant or rapid-rise

3 large eggs, room temperature

4 1/4 cups flour

1/2 cup cornstarch

1/2 cup sugar

1 1/2 teaspoons salt

12 tablespoons butter or margarine, cut into 12 pieces at room temperature

Filling:

1 1/2 cups sugar

2 tablespoons cinnamon

1/4 teaspoon salt

4 tablespoons butter or margarine or margarine, room temperature

Directions:

1. Preheat oven to 200, then turn it off. Line a 13X9 pan with foil (make sure the foil hangs over the edges when you push it into place). Grease the foil and set the pan aside.

2. In a bowl, add the milk and yeast. Whisk to combine. Then whisk in the eggs.

3. In the bowl of an electric mixer (with a dough hook) combine the flour, cornstarch, sugar and salt. Mix to combine.

4. Slowly add the milk mixture and mix just until dough comes together, about 1 minute.

5. Increase speed slightly and add the butter or margarine or margarine. Mix just until the butter or margarine or margarine is completely mixed in. Continue mixing until the dough is smooth and doesn’t stick to the sides of the mixing bowl, 7 to 10 minutes.

6. Place the dough on the counter and roll it into a ball. Grease a large bowl and place the dough in it. Cover the bowl with a towel and place the dough in the preheated (off) oven (if you have a proof setting on your oven you can use that as well). Let rise for about 2 hours or until it’s double its original size.

7. While the dough is rising make the filling. In a bowl, combine the brown sugar, cinnamon and salt.

8. When the dough has doubled in size, place it on a floured surface. Roll the dough into a rectangle and then spread the top with the softened butter or margarine.

9. Sprinkle the cinnamon filling over the butter or margarine or margarine, Sprinkle the cinnamon filling over the butter or margarine, making sure to leave a ½ inch border around the edge. Press the filling into the dough.

10. At this point the dough may be sticking to the counter and you may need to lift the dough slightly with a spatula. Roll up the dough, starting from the long edge, jelly roll style – pressing constantly. Make sure that that you keep the roll tight: This dough will rise and expand so you want to make sure the filling will stay in place. Seal the seam by pinching it together.

11. Cut the roll into 8 pieces. Place the slices in the prepared pan. Let the rolls rise until they double in size (1 1/2 to 2 hours).

12. Preheat the oven to 350. Bake for 30 to 40 minutes until the rolls are golden.

13. Remove them from the oven and cool for 30 minutes (in the pan). When the rolls are cool, remove them (using the foil overhang). Frost before serving.

 

CREAM CHEESE FROSTING (dairy or pareve)

Ingredients: 

8 oz cream cheese or pareve cream cheese

1/2 cup butter or margarine

2 teaspoons vanilla

3 to 4 cups powdered sugar

1 to 2 tablespoons milk or almond milk

Directions:

Combine all the ingredients in the bowl of a food processor or electric mixing bowl and mix to combine. Start with 3 cups of powdered sugar and 1 tablespoon of milk. Add more depending on how thick you like your frosting.

Tip: This frosting can be made 2 to 3 days in advance.

From my files, source unknown.

 

COPY-CAT CINNABON ROLLS (dairy or pareve)

Servings: 12

Ingredients:

Dough:

1 (1/4 ounce) package dry yeast

1 cup warm milk or 1/2 and 1/2 or almond milk

1/2 cup sugar

1/3 cup margarine or butter

1 teaspoon salt

2 large eggs

3 1/4 cups flour

3/4 cup bread flour

Filling:

1 cup light brown sugar

3 tablespoons ground cinnamon

1/3 cup margarine or butter or margarine

Directions:

1. In a large bowl, dissolve the yeast in the warm milk. Add the sugar, margarine or butter, salt, eggs and flour. Mix well.

2. Mix and knead the dough until its smooth. Make sure you flour your hands so the dough doesn’t stick to them.

3. Grease a large bowl with butter or margarine and place the dough in the bowl. Cover with a towel or plastic wrap and let the dough rise to double its original size (about 1 to 1 1/2 hours).

4. To, make the filling, combine the brown sugar and cinnamon in a bowl. Set it aside.

5. When the dough has doubled in size, place it on a floured surface. Roll the dough into a rectangle about 1/3-inch thick and then spread the top with the softened margarine or butter. Leave about 1/2 inch around the edges without butter or margarine.

6. Sprinkle the cinnamon mixture on the top. Starting from the longer side, roll up, jelly-roll style, fairly tightly.

7. Cut the roll into 12 pieces and place them on parchment lined cookie sheet, about 2″ apart. Let rise for 1 hour.

8. Preheat oven to 400. Bake for 10 to 12 minutes until golden.

 

COPY-CAT CINNABON ROLLS FROSTING (dairy or pareve):

Ingredients:

4 oz Cream Cheese or pareve cream cheese

1/2 cup margarine or butter or margarine

1 3/4 to 2 cups powdered sugar

1 teaspoon vanilla

Directions:

Add all the ingredients to mixing bowl. Combine.

Modified from a Todd Wilber recipe.

 

DEBORAH RANCIOT’S CINNAMON ROLLS (dairy)

Servings: Approx. 48

Ingredients:

1 cup whole milk

2 envelopes active dry yeast

1/2 cup plus 1 pinch granulated sugar

2 sticks (8 ounces) butter, softened

1 teaspoon salt, plus more for seasoning

2 large eggs

4 1/4 cups sifted flour

1/2 cup packed brown sugar

1 tablespoon plus 1/8 teaspoon ground cinnamon

1 cup confectioners’ sugar

2 tablespoons half-and-half

Directions:

1. In a small microwave-safe bowl, microwave the whole milk at high power in 30-second bursts until it’s warm but not hot. Stir in the yeast and a pinch of granulated sugar and let the milk stand until foamy, about 5 minutes.

2. In the bowl of a standing electric mixer fitted with the paddle, beat 1 stick of the butter or margarine with the 1/2 cup of granulated sugar and the teaspoon of salt at medium speed until light and fluffy. Beat in the eggs, 1 at a time, until blended. Add 2 cups of the flour and beat at low speed until incorporated. Beat in the warm milk mixture, scraping in any yeast that has settled in the bottom of the bowl.

3. Switch to a dough hook. Gradually add the remaining 2 1/4 cups of flour and beat at medium speed until a soft, sticky dough forms, about 5 minutes. Scrape the dough into a large, lightly oiled bowl and cover with plastic wrap. Let the dough stand in a warm place until it is doubled in bulk, about 1 hour.

4. Cut four 15-inch-long sheets of wax paper. Turn the dough out onto a well-floured work surface and divide it into quarters. Working with 1 piece at a time, roll the dough to a 14-by-7-inch rectangle, about 1/4 inch thick. Roll the dough around the rolling pin and unroll it onto a sheet of wax paper. Repeat with the remaining 3 pieces of dough. Transfer 2 sheets of dough to each of 2 baking sheets and freeze for about 15 minutes, until well chilled but still pliable.

5. Meanwhile, in a medium bowl, blend the remaining stick of butter or margarine with the brown sugar, 1 tablespoon of the cinnamon and a pinch of salt.

6. Evenly spread 1 sheet of dough with one-fourth of the cinnamon butter or margarine. Trim the edges to form a neat 12-by-6-inch rectangle. Working from a long side, tightly roll up the dough. Return the dough to the freezer and chill until very cold, about 20 minutes. Repeat with the remaining sheets of dough and cinnamon butter or margarine.

7. Butter or margarine a 10-inch spring form pan. Cut the rolls 1 inch thick (you should have about 48). Arrange the cinnamon rolls, cut side up, in concentric circles in the pan, starting from the edge and working into the center. Cover the rolls with plastic wrap and let them rise in a warm place for about 1 hour, until puffy.

8. Preheat the oven to 350 degrees. In a small bowl, mix the confectioners’ sugar with the half-and-half and the remaining 1/8 teaspoon of cinnamon.

9. Remove the plastic from the rolls and bake them for about 40 minutes, until golden and risen and an instant-read thermometer inserted in the center registers 180 degrees. Let stand for 5 minutes, and then run a knife around the inside of the pan to loosen the ring from the rolls. Remove the ring. Slide the rolls onto a plate, drizzle with the glaze and serve.

Tip: Make Ahead: The unbaked rolls can be covered in plastic wrap and allowed to rise overnight in the refrigerator; let warm to room temperature before baking. You can add 1/4 cup of chopped pecans or walnuts and 1/4 cup of chopped raisins to the butter or margarine filling if you like.

 

BAKING POWDER CINNAMON ROLLS (dairy or pareve)

Servings: 8

Ingredients:

Dough:

2 1/2 cups flour, plus extra for rolling out

3 tablespoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk, ½ and ½ , milk or non-dairy substitute

6 tablespoons butter or margarine, melted

Filling:

1 cup packed brown sugar

1 heaping tablespoon cinnamon

2 tablespoons butter or margarine, melted

Frosting:

8 oz cream cheese or pareve cream cheese

1/2 cup butter or margarine

1 teaspoon vanilla

3 cups powdered sugar

1 tablespoon milk or non-dairy substitute

Directions:

1. Preheat the oven to 425. Grease a 9-inch round cake pan. In a bowl, combine the brown sugar, 1/4 cup white sugar, cinnamon, and melted butter or margarine until the mixture is crumbly. Set the mixture aside.

2. Make the dough: In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, baking soda and salt.

3. In a separate bowl, whisk the butter or margarine, milk or milk substitute and 2 tablespoons of the melted butter or together. Gently stir the milk mixture into the flour mixture. Don’t over mix.

4. Turn the dough out onto a well floured counter and knead until smooth, about 2 minutes. Shape the dough out into a rectangle (this will require a bit of pushing and pounding to get it into the rectangle shape).

5. Brush the dough with 2 tablespoons of the melted butter or margarine. Sprinkle the top of the dough with the brown sugar filling, making sure to leave 1/2-inch border around the edge. Press the filling into the dough.

6. At this point the dough may be sticking to the counter and you may need to lift the dough slightly with a spatula. Roll up the dough, starting on the long edge, jelly-roll style, pressing consistently to form a roll. Make sure that that you keep the rolling pretty tight. This dough will rise and expand so you want to make sure the filling will stay in place. Seal the seam by pinching it together.

7. Cut the roll into 8 pieces. Place the slices in the prepared pan. Brush the top of the rolls with the remaining melted butter or margarine. Bake until the edges are golden brown, 20 to 25 minutes.

8. Place a piece of wax paper on a cooling rack. Loosen the rolls from the sides of the pan with a knife. Flip the buns out onto the wax paper on the cooling rack, then immediately flip the buns over onto the serving platter (to get them right side up out of the pan). Cool for 10 minutes before frosting.

9. Frosting: Combine all the ingredients in the bowl of a food processor or electric mixing bowl and mix to combine.

Tip: This frosting can be made 2 to 3 days in advance.

Submitted by Artie Markson Chicago IL, modified from about.com.

 

CHERRY AND PECAN CINNAMON BUNS (dairy or pareve)

Servings: 12

Ingredients:

Dough:

1/4 cup warm water (105 to 115 degrees)

1- 1/4-ounce package active dry yeast (2 1/2 teaspoons)

1/4 cup granulated sugar

2 1/2 cups flour

1/2 cup milk or non-dairy substitute, room temperature

1 teaspoon salt

2 large egg yolks

1/2 stick (1/4 cup) unsalted butter or margarine, cut into pieces and softened

Filling:

1/2 cup dried sour cherries, dried cranberries or raisins

3/4 cup pecans, toasted until golden brown and chopped fine

1/4 cup sugar

1 1/4 teaspoons cinnamon

2 tablespoons unsalted butter or margarine, melted and cooled slightly

Glaze:

1 cup confectioners’ sugar

2 tablespoons water

Directions:

1. In bowl of a standing electric mixer with paddle attachment, sprinkle yeast over water with 1/4 teaspoon sugar. Let stand until foamy, about 5 minutes. Add remaining sugar, flour, milk, salt and yolks and beat on low speed until combined well.

2. Beat in butter or margarine, a few pieces at a time, on medium speed until smooth and elastic, about 5 minutes. (Dough will be soft.)

3. Scrape dough from side of bowl and cover with plastic wrap or a kitchen towel. Let rise in a warm place for 1 hour or until doubled in bulk. Make filling while dough is rising.

4. Filling: In a bowl, soak dried fruit in warm water, 15 minutes. Drain fruit, discarding water, and chop fine. In a small bowl stir together fruit and pecans.

5. In a small bowl mix together sugar and cinnamon thoroughly.

6. Grease a 13-by 9-inch baking pan. Punch down dough and on a floured surface roll out into a 16- by 12-inch rectangle. Brush dough with melted butter or margarine, leaving an unbutter or margarineed 1/2-inch border on long sides, and sprinkle filling evenly over butter or margarineed dough. Sprinkle cinnamon sugar evenly over filling.

7. With a long side facing you, roll up dough jelly-roll fashion, brushing off any excess flour, and pinch long edge together firmly to seal. Cut rolled dough crosswise into 12 pieces with a sharp knife and arrange pieces, cut sides down, in pan. Let buns rise, covered loosely, in a warm place 45 to 50 minutes, or until doubled in bulk.

8. While buns are rising, preheat oven to 350. Bake buns in middle of oven until golden, about 25 minutes.

9. Make glaze while buns are cooling: In a small bowl, whisk together confectioner’s sugar and water until smooth. Transfer glaze to a small sealable plastic bag and snip off tip of 1 corner to make a hole for piping glaze. Pipe glaze onto cinnamon buns and let stand until set, about 15 minutes.

Tip: Buns may be made 1 week ahead: Bake buns in middle of oven until pale gold, about 15 minutes (buns will not be completely baked), and transfer pan to a rack to cool completely. Freeze buns in pan, covered tightly with foil. Thaw buns at room temperature 1 hour and bake in a preheated oven at 350°F oven until golden, about 10 minutes). Transfer buns to a rack and cool slightly.

Modified from Gourmet 1995.

 

BISCUIT CINNAMON BUNS (dairy or pareve)

Servings: 4

Ingredients:

3 tablespoons sugar

1 teaspoon cinnamon

1 1/4 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons cold unsalted butter or margarine

1 large egg

1/4 cup milk or non-dairy substitute

3 1/2 tablespoons powdered sugar

1 teaspoon water

Directions:

1. Preheat oven to 375. In a small bowl, stir together 2 tablespoons sugar and cinnamon.

2. In a large bowl, sift together flour, remaining tablespoon sugar, baking powder and salt.Cut butter or margarine into small pieces. With your fingertips or a pastry blender, blend into flour mixture until mixture resembles coarse meal.

3. In another small bowl whisk together egg and 3 tablespoons milk and add to flour mixture, stirring until just combined.

4. Transfer mixture to a lightly floured surface. Gently knead, 3 or 4 times, until it forms a dough. Pat dough into a 10- by 6-inch rectangle (about 1/2-inch thick). Brush dough with some remaining milk or milk substitute and sprinkle evenly with cinnamon sugar.

5. Beginning with a short side, roll up rectangle to form a 6-inch log. Cut crosswise into 4 pieces. Arrange pieces on a baking sheet, cut sides up, with seams touching. Bake buns in middle of oven until pale golden and cooked through, about 18 minutes.

6. In another small bowl, stir together confectioners’ sugar and water until smooth. Drizzle over warm buns.

Modified from epicurious.com.

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen.