Sunday, May 24, 2009

Cinnamon Rolls Recipe

Cinnamon Rolls Recipe

Ingredients:

Dough:
4 3/4 to 5 1/4 cups unbleached white flour
1 package active dry yeast
1 cup soy milk
1/3 cup buttery spread
1/3 cup golden sugar
1/2 tsp salt
3 fleggs (see notes at the bottom)

Filling:
3/4 cup brown sugar (also see notes at the bottom)
1/4 cup unbleached white flour
1 Tbsp ground cinnamon
1/3 cup buttery spread

Glaze:
1 1/4 cup sifted powdered sugar
1 tsp maple syrup
1/2 tsp vanilla
1 - 2 tbsp soymilk

Directions:

1. In a large mixing bowl combine 2 1/2 cups of the flour and the yeast. In a saucepan heat and stir the milk, 1/3 cup butter, sugar, and salt just until warm (120 to 130 degrees F) and the butter almost melts; add to flour mixture along with the fleggs. Mix with a wooden spoon (or if you really need to you could use an electric mixer on low) for 30 seconds, scraping the sides of the bowl. Then beat vigorously for 3 min. Stir in as much flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min total) Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about an hour).

3. Punch dough down. Turn our onto a lightly floured surface. Divide in half. Cover, let rest for 10 min. Meanwhile, lightly grease baking pans or sheets and set aside. For filling, stir together brown sugar, the 1/4 cup flour, and cinnamon; cut the 1/3 cup butter into the flour mixture with a pastry blender or a fork or your favorite cutting implement until the mixture resembles coarse crumbs or the butter isn't in big clumps anymore.

4. Roll each half of dough into a 12x8 -inch rectangle. Sprinkle filling over dough rectangles. If desired, sprinkle with nuts or raisins (i was always sad when i found raisins in my cinnamon buns so i discourage the rasinage) Roll up each rectangle starting from a along side. Seal the seams by pinching. Slice the ends off each roll, then cut the remaining log into 12 pieces. Place in greased pans or sheets.

5. Now you can chill your buns for 2 to 24 hours if you don't want to cook them right away. If you are going to chill them cover loosely with plastic wrap. Then take them out of the fridge and uncover and let the buns rise 30 min before baking. If you don't chill them just let them rise for 30 min.

6. Bake in a 375 degree F oven for 20 to 25 min or until light brown. While the buns are baking prepare glaze by stirring together 1 1/4 cup sifted powdered sugar, 1 tsp maple syrup, and 1/2 tsp vanilla. Add enough soymilk to reach a drizzling consistency. Remove from the oven and drizzle with glaze before consuming.

Notes:

(1 Flegg = 1 Flax egg = mix 1Tbsp ground flax with 3 Tbsp water and let sit for 10 min or so till it thickens up)

(Brown sugar can be made by adding 1tsp to 1 Tbsp of molasses, depending on how dark of brown sugar you want, to 1 cup of golden sugar and smushing the mixture with a fork until the molasses has been thoroughly distributed.)

I Hope you all enjoy this recipe!

Brad

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3 Comments:

At 6/11/2009 06:09:00 PM, Blogger Aaron said...

Holy Yay for the bantry bay folk blogging again. And for photos of the farm! It looks so beautifully wonderful there.

 
At 9/09/2011 10:13:00 AM, Anonymous Anonymous said...

A question: is a flegg an egg added to the flax mixture?

My dad came from ( expect he was born-in Bantry Bay 4-2-1883). No records were found, so probably born at home.? I will never get to Ireland but am always interested in hearing about Bantry Bay.
God bless you for the recipe.Ann D.

 
At 9/09/2011 12:49:00 PM, Blogger Brad said...

Hi Ann D.

The Flax Egg is what it says in the notes section at the bottom:
1 Flax Egg = 1 Tbsp Ground flax and 3 Tbsp Water.

It is vegan baking so there are no eggs.

Also to note: Bantry Bay is actually a farm located near St Andrews, New Brunswick, Canada. It was named after the place in Ireland after settlers found the property to be very similar to the area in Ireland.

 

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