Recipe of the Week

Yum Yum. For years and years I have not been happy with my cinnamon buns. I have tried so many different recipes and techniques. I am a perfectionist so I have extremely high expectations for anything I do and so it really bugs me when I don't meet those expectations. I have worked on somethings 5 plus years before I felt satisfied. This is one of those recipes. Wow. This recipe is awesome. The lemon extract in the dough is that secret ingredient that will make people say "These are sooo good" but not be able to put a finger on what it is because all the flavors compliment each other so perfectly and meld together. These are not lacking in the flavor or the moisture department. The round pan really help them all cook through evenly so they are fully cooked though and still really moist and soft. I have struggled in the past with having the outside dried out and the inside under cooked. Boiling the raisins makes sure they don"t steal moisture from the dough. Mike was requesting cinnamon rolls and I made some dough but got sick so we put it off and this dough ended up sitting in the fridge almost a week. I really like cold fermentation but doing it quickly at room temp. will still be delicious.

Cinnamon rolls

5-6c. all purpose flour

1 Tbsp. active dry yeast

2 c. water or milk

1/2c. butter

1/2 c. granulated sugar

2 tsp salt

2  eggs

1 Tbsp. lemon extract

Filling:

3 Tbsp.  cinnamon  

¾ c. white sugar

1/3 cup butter melted

Boiled raisins ( if you like them)

chopped pecans ( if you like them)

White fondant glaze:

2 cups icing sugar

1 Tbsp. corn syrup or honey

1 tsp. vanilla, lemon or orange extract

3-4 Tbsp. milk

Add warm water or milk to a large bowl and then add the yeast. Let sit for 5 minutes then mix in remaining ingredients and lastly add flour a little at a time until you have a soft slightly sticky dough. At this point you can either place in the fridge for up to a week or let rest at room temp. for 1-2 hour or until double in size. If dough has been in the fridge, remove the dough from the fridge 20 minutes before you work with it. Dust a counter top with flour and divide the dough into two. Roll out one half of the dough into a rectangle ¼ to ½ inch thick.  Pour half of melted butter over the dough and us a pastry brush to spread it out over the entire surface evenly. Sprinkle half of the cinnamon sugar mixture evenly over the top then roll up starting from the long end of the rectangle. Use a sharp non-serrated blade or string to cut into cinnamon rolls about two inches thick. Place in a greased pan. I love how they cook up in a round pan, nicely shaped and from my observations they cook more evenly as well. Do the same with the other half of dough. Let rest a room temp. until doubled in size or place in the fridge overnight. This is convenient if you want them for breakfast. Remove from the fridge and either place on the counter for 2 hours or place in an oven, preheated to 150 for 3-5 minutes then the heat turned off, for 1 hour. Remove from the oven and preheat oven to 350 F. Bake for 10 minutes then turn the pan and bake until and golden brown. Meanwhile you can make the glaze. Mix icing sugar, corn syrup and vanilla, lemon, or orange extract and then whisk in milk a little at a time until the consistency of pancake batter.  Let buns cool for 5 minutes before topping with glaze.  Using a spoon, drizzle over cinnamon buns.