Wednesday, May 9, 2012

Whole Wheat Cinnamon Rolls (Rich, Mildly Sweet)

Whole Wheat Cinnamon Rolls

For this site's inaugural recipe, I decided to try something conservative but a little different. A welcome departure for those of you who are not sugardrones. I ran the Baking Recipe Generator at SugarDrone.com and received a recipe for a Rich, Mildly Sweet Whole Wheat Cinnamon Roll - this also happens to be my preference for pastries in general.
To hone the Recipe Generator I tried very hard to misinterpret the directions to see if anything would go awry. Two odd things did happen. First I forgot the amount of flour I added for a minute. The second thing is that the last cinnamon roll was too small.  To make sure the directions were foolproof, I fixed the directions to prevent any misinterpretation and ousted the jingo, lingo, and wingo.

Now we are sitting on perfection and I present an original recipe - as always - for Whole Wheat Cinnamon Rolls


Here is the recipe for the dough:


IngredientRecipeRecipe (in grams)
All Purpose Flour:4 Cups + 1 Tbsp597.19 g
Whole Wheat Flour:1 Cups + 3 Tbsp 154.38 g
Butter9 Tbsp 126.00 g
Water:1/2 Cups + 1 Tbsp 133.09 g
Milk:3/4 Cups + 1 Tbsp 199.06 g
Large Egg:99.58 g
Large Egg Yolk:18.90 g
White Sugar:1/4 Cups + 1 Tbsp 62.50 g
Salt:1 1/2 tsp 9.23 g
Butter:2 Tbsp28.00 g
Pecans (chopped):3/4 Cups81.75 g
Brown Sugar (packed):1 C220.00 g
Active Yeast:2 1/2 tsp + 1/4 tsp8.55 g


Bird's eye view of the Cinnamon Rolls showing brown sugar and nuts
The instructions are standard.



Sweet, Light, Cinnamon Roll
Baking Instructions:7 minutes prior to baking, Preheat oven to 375F/190C

Collect all ingredients, Measure and separate each ingredient into different containers

Prepare Yeast 
- Dissolve 1 Tbsp of sugar in 110F/45C degree water (a hot tub is 104F, i.e. dont boil the water)
- Pour yeast into water/sugar solution
- Let the solution stand in a cup for 10 minutes or until foamy
Form the Dough 
- Whisk/Stir together the dry ingredients (All-Purpose Flour, Whole Wheat Flour, Active Yeast, White Sugar, and salt), set aside
- Add the eggs to the dry mixture
- Add 9 Tbsp melted Butter to the egg mixture
- Add the Water, Milk, to the dry ingredient mixture
- Incorporate ingredients into a cohesive mass
- Cover the dough with a damp cloth and let it rest on the counter for 10 minutes
Knead the dough (Surface should be floured from now on) 
- Knead dough for about 6-8 minutes or until the dough is smooth and silky without lumps
First Rise (1 hour and 30 minutes), 75F/24C
- Place the dough in a lightly greased bowl, cover the bowl with a damp cloth or plastic film, let rise
Add Filling 
- Roll dough on a floured surface into two 10 inch x 15 inch rectangles (4 fingers equals 3 inches)
- Whisk together all other dry ingredients (Pecans (chopped), Brown Sugar (packed)), set aside
- Leaving a 1 inch margin on the 15 inch side of the dough, brush/smear the remaining Butter(melted) on the rolled out dough
- Pour dry mixture over the dough area covered in melted butter
Form Rolls 
- Roll-up the 15 inch side of the dough and pinch the flap to the body of the dough log
- Cut off the last half-inch of each end of the dough log
- Cut the 15 inch long log into 13 equally-sized pieces
Second Rise 
- Cover the rolls and let rise for 45 minutes on a lightly greased baking sheet

Bake for 20-24 minutes @ 375F/190C



No comments:

Post a Comment