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Cinnamon Rolls #3

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Ingredients 27 ingredients

  1. 1 cup milk
  2. 1 teaspoon salt
  3. 1/2 ) -- (1/2 to 2 1/2)
  4. 1/4 teaspoon ground cinnamon
  5. Frosting:
  6. 1 egg -- well beaten
  7. 1 tablespoon Lora Brody's Bread Dough Enhancer
  8. 1/4 cup butter -- (1/2 stick) at room temperature
  9. 2 tablespoons milk
  10. 1 1/2 teaspoons hazelnut liqueur -- such as Frangelico, or almond liqueur, such as Amaretto (1
  11. Cream
  12. Dough:
  13. 2 tablespoons instant yeast
  14. Cut
  15. Pop
  16. 1/4 cup water
  17. 1/2 cup butter -- (1 stick) melted
  18. 1 cup confectioners' sugar
  19. 1/2 cup + 2 tablespoons granulated sugar
  20. 3/4 cup light brown sugar
  21. 1/4 teaspoon salt
  22. 2 1/2 tablespoons ground cinnamon
  23. Filling:
  24. 4 3/4 cups King Arthur Unbleached All-Purpose Flour
  25. 2 tablespoons orange juice
  26. 1/8 teaspoon orange oil
  27. 3/8 teaspoon salt
Contains GlutenEggsMilkTree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Chicken egg High in vitamin D · High in riboflavin · High in vitamin B12 · +9

    High in vitamin D · 2.0 µg per 100 g, 40% of the reference intake per 100 g

    • Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
    • Vitamin D contributes to normal blood calcium levels.
    • Vitamin D contributes to the maintenance of normal bones.
    4 more authorised claims
    • Vitamin D contributes to the maintenance of normal muscle function.
    • Vitamin D contributes to the maintenance of normal teeth.
    • Vitamin D contributes to the normal function of the immune system.
    • Vitamin D has a role in the process of cell division.

    Vitamin D is a nutrient you need for good health. It helps your body absorb calcium, one of the main building blocks for strong bones. NIH fact sheet

    High in riboflavin · 0.5 mg per 100 g, 33% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in vitamin B12 · 0.9 µg per 100 g, 36% of the reference intake per 100 g

    • Vitamin B12 contributes to normal energy-yielding metabolism.
    • Vitamin B12 contributes to normal functioning of the nervous system.
    • Vitamin B12 contributes to normal homocysteine metabolism.
    5 more authorised claims
    • Vitamin B12 contributes to normal psychological function.
    • Vitamin B12 contributes to normal red blood cell formation.
    • Vitamin B12 contributes to the normal function of the immune system.
    • Vitamin B12 contributes to the reduction of tiredness and fatigue.
    • Vitamin B12 has a role in the process of cell division.

    Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet

    High in selenium · 31 µg per 100 g, 56% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    High in protein · 13 g per 100 g, 35% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin A · 160 µg per 100 g, 20% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of folate · 47 µg per 100 g, 24% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of pantothenic acid · 1.5 mg per 100 g, 26% of the reference intake per 100 g

    • Pantothenic acid contributes to normal energy-yielding metabolism.
    • Pantothenic acid contributes to normal mental performance.
    • Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
    1 more authorised claims
    • Pantothenic acid contributes to the reduction of tiredness and fatigue.

    Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet

    Source of phosphorus · 198 mg per 100 g, 28% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of omega-3 fatty acids (EPA and DHA) · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Contains DHA · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal

    • DHA contributes to maintenance of normal brain function. The beneficial effect is obtained with a daily intake of 250 mg of DHA.
    • DHA contributes to the maintenance of normal vision. The beneficial effect is obtained with a daily intake of 250 mg of DHA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Contains choline · 294 mg per 100 g, at least 82.5 mg per 100 g

    • Choline contributes to normal homocysteine metabolism.
    • Choline contributes to normal lipid metabolism.
    • Choline contributes to the maintenance of normal liver function.

    Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet

    Nutrients per 100 g of “Egg, whole, raw, fresh”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Note: If orange juice and zest are omitted, add a little more of the liqueur.
  2. Manual Method: Combine all of the ingredients in a large bowl, or in the bowl of an electric mixer, and mix until fairly smooth. Knead the dough, by hand for 10 minutes, or with your mixer equipped with the dough hook for 5 minutes. The dough should be smooth and supple. Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise until puffy, 1 to 2 hours.
  3. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Check the dough during the final 10 minutes of the kneading cycle, adding additional flour or water as needed to produce a smooth, supple dough. Allow the machine to complete its cycle.
  4. Transfer the dough to a lightly oiled work surface. Pat and then roll the dough into an 18 x 24-inch rectangle.
  5. Filling: Brush the dough with the milk, leaving a 1-inch bare edge along one long side. Combine the remaining filling ingredients -- sugar, salt and cinnamon -- and sprinkle them evenly over the dough.
  6. Assembly: Starting with a long edge, roll the dough into a long log (not too tightly, or the centers of the rolls will pop up during baking). Make sure to finish up at the edge that isn't brushed with milk or butter. Brush that edge with water and pull it up over the log, pinching to seal. Roll the log so it's seam-side-down on your work surface.
  7. Use a ruler to mark off 1 1/2-inch intervals, then use a serrated knife to gently cut 20 rolls; you may also loop dental floss around the log at each interval and pull, which gives you a nice, clean cut. Transfer the rolls to lightly greased or parchment-lined baking sheets, leaving about 1 inch between each roll. These will fill two 9 x 13-inch pans, or two 12-inch deep-dish pizza pans.
  8. Brush the sides of each roll with melted butter or vegetable oil, if desired; this makes the rolls easier to pull apart after they're baked. Cover the rolls with lightly greased plastic wrap, and set them aside to rise until puffy but perhaps not doubled in bulk, about 1 1/2 hours.
  9. Bake the rolls in a preheated 350F oven for 30 to 35 minutes, reversing the pans midway through. They should be golden brown. Remove them from the oven, and allow them to cool slightly, as you prepare the frosting.
  10. Frosting: Using an electric mixer, cream together the butter, sugar, cinnamon, salt, orange juice and rind (or orange oil), and liqueur. Beat until light and fluffy, 1 to 2 minutes. The mixture should be of spreading consistency, like a soft butter cream frosting.
  11. Using a metal spatula, frost the rolls while they're warm. Remove them from the pan, and allow them to cool on a wire rack. Eat them soon, or freeze them, well wrapped, for later use. (If you're going to freeze the rolls, it's better not to frost them before freezing.)
  12. To Reheat Rolls: Remove the rolls from the freezer, and allow them to thaw, in their wrapping, at room temperature. This will take 1 to 1 1/2 hours, more or less. Remove the wrapping, and bake the rolls in a preheated 350F oven for about 7 minutes, or until they're very hot. Remove them from the oven, and frost them. To reheat in the microwave, remove the rolls from their wrapping and microwave for no more than 30 seconds. Better still, heat them in a microwave set on defrost until they're warm. Serve rolls immediately. Yield: 20 rolls
  13. Notes: We found we had to use more flour than most cinnamon roll recipes called for; we feel that bread flour may have been used, which is a higher protein flour and thus absorbs more liquid, while we were using all-purpose flour.
  14. We increased the yeast, to speed the rise; increased the salt, for flavor; and substituted Lora Brody's Bread Dough Enhancer for the gluten, malt and ascorbic acid, for convenience.
  15. We found that while brushing the rolled-out dough with butter before sprinkling it with the filling resulted in a buttery roll, it also resulted in one that "unraveled" easily; butter prevents the rolled dough from melding together when it bakes. We substituted milk for the butter to make the rolls hold together better. However, if you love butter and like to unravel your rolls, definitely go for the butter.
  16. Note: If you're making sticky buns or rolled bread with a lot of filling and the bread tends to fall apart when sliced, brush the dough with a beaten egg before sprinkling on the filling; it'll hold together much better.
  17. Nutrition information per serving (1 frosted roll, our version, 82g): 252 cal, 7.7g fat, 4g protein, 22g complex carbohydrates, 18g sugar, 1g dietary fiber, 34mg cholesterol, 190mg sodium, 110mg potassium, 81RE vitamin A, 1mg vitamin C, 2mg iron, 88mg calcium, 55mg phosphorus. From "J.J. Sommerville"

Plating

Cookware for this recipe

  • Saucepan
  • Baking tray
  • Mixing bowl
  • Electric mixer
  • Chef's knife
  • Cutting board
  • Grater
  • Spatula
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: www.kingarthurflour.com. Saved from the Bread-Bakers mailing list (http://www.bread-bakers.com/archives/recipe/text-zip/b4q99/b4q99.txt), file Recipes/www.bread-bakers.com/archives/recipe/text-zip/b4q99/b4q99.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.