Saturday, February 28, 2009

Cinnamon Rolls

I once made cinnamon rolls that was supposedly "grandma's best" but I was disapointed with them as there was nothing special about them and they were tough. Hubby is such a fan of cinnamon, whether cinnamon rolls or fried dough with cinnamon sugar. He likes getting the Hannaford brand cinnamon rolls, and it is quite good ONLY WHEN FRESHLY BAKED.

After having very good success with the supersoft ensaymada that I made earlier into coco-cinni rolls, I recently made cinnamon rolls using this dough, and everyone loved it! Hubby was very very pleased with it, even like the frosting I made to go with it. And these were soft even the next day! Next time I make this dough, I will freeze some of them as cinnamon rolls ready to slice and bake.


Dough of supersoft ensaymada

Cinnamon Filling (Follow this proportion; you might want to make extra. Or you can use ready made.)
1/4 cup granulated sugar
1-1/2 teaspoons ground cinnamon

Milk to brush dough with before sprinkling cinnamon-sugar mix.

Melted butter to dip rolls in (about 1/2 stick)

3 tbsp butter, softened
3 cups confectioner's sugar
3 tbsp plus some more of half n half


Prepare dough as instructed. divide into 3. Flatten each and shape into rectangles about 1 foot long (Please see slideshow of supersoft ensaymada dough).

Brush surface with milk. Sprinkle cinnamon-sugar generously all over except 1/2 inch from edge of the outer side (will create seam); roll from the long end into log. Place seam side down.[You may want to freeze at this point by wrapping tightly in cling wrap then placing on a pan.]

Using dough cutter, cut in smooth strokes into 8-9 pieces (1 to 1-1/2 inch wide). Dip in or brush with melted butter. Place in a pan (8-inch or 9-inch round, or 8x8 square). If frozen, let it thaw on the countertop for 15-20 minutes before cutting into 8-9 pieces (not including the ends of the log).

Let rise in warm, moist, draft-free environment (like the inside of the oven heated for 1 minute, with a bowl of hot water inside). If dough is not frozen, rising time may be only about 30 minutes. If frozen, it may take 1 hr or more to rise (longer if on the countertop covered with cling wrap).

When doubled in size, sprinkle some more cinnamon-sugar on top.

Bake at 375 F for 15 minutes (or 350 F for 15 minutes if you want it lighter-colored. It won't matter; this will be covered by the cinnamon and frosting.)

Cool for 5 minutes before applying frosting. Meanwhile, make the frosting.

Cream butter and confectioner's sugar with hand mixer. Add 3 tbsp half and half and beat well. Add a little bit at a time while beating until you achieve spreading consistency.

Apply atop cinnamon rolls with spatula.

Serve with a glass of milk (for them) or a cup of coffee (for me).

Cover leftovers, if any, tightly with cling wrap and place in the fridge. To re-warm, zap in microwave for 10 secs so as not to melt the frosting. Or, let sit on countertop for 30 minutes.


ellen said...

hi manang, i am going to make this tomorrow but i am wondering what is half and half? thanks... looks really hubby would love this cause he likes cinnamon buns...

Tangled Noodle said...

These look delicious but first I must make ensaymada - my husband fell in love with them during our trip to the Philippines this past Christmas.

PamilYabang said...

Thanks a lot for the insights.....keep cookin' and rockin'! why don't you start (if you haven't) putting up a cooking vlog on youtube? you will find me there, nga lang i do not opt for a culinary genre, though i really love to be my own little chef in my kusina. i do music pag trip ko(sillyangel1122, if you wish to drop by).

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