|easy cinnamon rolls|
recipe after the jump
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon ground cloves ( or a tiny bit more for spice)
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
2 1/2 cups unbleached all purpose flour, plus additional flour for the work surface
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
7 tablespoons of unsalted butter melted
1/4 cup golden raisins
2 tablespoons mascarpone cheese
2 tablespoons buttermilk
1 cup confectioners sugar
1/4 teaspoon lemon zest
1. preheat oven to 425 if you don't have a convection oven adjust the oven rack to upper middle position. put a tablespoon of melted butter into a 9 inch non stick cake pan. using a pastry brush spread the butter all over the sides and bottom of the pan.
2. to make the cinnamon-sugar filling combine sugars, spices, and salt in a small bowl. add a tablespoon of melted unsalted butter and stir with a fork or fingers until mixture resembles wet sand. set aside.
3. to make biscuit dough: whisk flour, sugar, baking powder, baking soda and salt in large bow. whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl then add the liquid to dry ingredients and stir with wooden spoon until liquid is absorbed into the dough. the dough will look very shaggy...then put a sheet of parchment paper on the counter and sprinkle on some flour, then i use my hands to kneed the dough in the bowl a few times then dump the shaggy dough onto it and knead the dough until it is soft....no fancy work just bring the dough together. so it looks smooth ....it takes a couple of minutes.
4. pat the dough with hands into 12 by 9 inch rectangle. i used a rolling pin too. spread the cinnamon-sugar mixture on the rectangle of dough leaving about an inch all around the edge without any cinnamon-sugar. sprinkle on the raisins. then drizzle 4 tablespoons of melted butter over the cinnamon sugar mixture
|ready to roll!|
roll it up...starting with the short edge...into a log...cut the log into 8 even pieces. place cut roll as shown below in the cake pan. once they are all in use the pastry brush and brush the tops with the last tablespoon of melted butter. then put it in the oven and suffer while the wonderful aroma fills the kitchen...it might even wake up the sleeping kid who went back to bed after making the request for cinnamon rolls.
|brush with butter and in the oven!|
bake at 425 until edges are golden brown 23 to 25 minutes. the recipe calls for all kinds of steps like spraying the cooling rack...i go simple...i put a piece of parchment paper on the cooling rack and invert it on top of the hot buns fresh from the oven then flip. i let them cool there a bit then flip them again onto a pretty dish. ( cool them for five minutes before icing)
5. to make the icing and finish the buns: while the buns are cooling whisk the mascarpone cheese and buttermilk in a small-medium glass or ceramic bowl then sift confectioners sugar over the cheese mixture and whisk together....add 1/4 teaspoon of lemon zest and whisk again. spread the glaze over buns with a small offset spatula and enjoy the reward.