Get out your rolling pins; we're baking cinnamon rolls for our
November Cooking Club Challenge. Of the three
sweet recipes from Chef Michael Smith, a whopping
273 of you voted for cinnamon rolls. Good
choice! It was my pick as well.
It sounds a bit challenging with all that dough rising and kneading
but I know you're up for it. And don't worry if you don't have a
food mixer. I don't either. That's what your hands are for. Just
imagine the delicious aroma of cinnamon buns wafting from your warm
kitchen. Mmmmm… I can't wait to make these.
Here's how the Cooking Club Challenge works:
- Make the chosen monthly recipe: Michael Smith's Cinnamon Rolls
- Feel free to follow it to a "T" or add your own creative
- Email me (blogATfoodtvDOTca) a picture (in .jpg format) and a
short descriptive paragraph of no more than 50
words before November 30, 2009, for your chance to win
prizes. If you have a flickr account, you can post your results to
the Foodtv.ca flickr group.
- Do check out
past Cooking Club Challenge results.
- 1 cup milk
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 or 2 tbsp vanilla
- 1 tsp salt
- 5 cups flour
- 1 pkg (1/4 oz) instant yeast
- 4 eggs
- 1/2 cup butter, room temperature
- 1 cup brown sugar
- 2 tbsp cinnamon
- 1 tbsp vanilla
- 1/4 cream
- 1 cup powdered sugar
- In a small pot gently warm the milk along with 1 stick of
butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't
bring to a simmer, warm just enough to melt the butter. Meanwhile
measure half the flour into the bowl of a stand mixer along with
the yeast. Add the warm melted milk butter mixture to the flour,
beat with a paddle attachment until smooth. Add the eggs one at a
time, beating until smooth before proceeding. Switch to a dough
hook and add the remaining flour. Knead until a soft dough forms
that is no longer sticky to the touch, about five minutes. Rest the
dough in a warm place, covered in a lightly oiled bowl until it
doubles in size, about one to two hours.
- Knock the dough down and let rest for a few minutes. Meanwhile
thoroughly mix together the room temperature butter with 1 cup of
brown sugar and the cinnamon. Flour your work surface, the dough,
your hands and a rolling pin. Roll out the dough into a long
rectangle shape, about 18x12-inches. Evenly spread the cinnamon
butter over the top of the dough leaving an inch or two uncovered
along one long edge. This will help a seal form. Roll tightly into
a long cigar shape from the covered long edge to the uncovered long
edge. Brush the outside of the log with oil or melted butter.
- Slice the dough log into 12 or 16 sections. Turn each on its
side and position evenly in an appropriately sized lightly oiled
baking pan. Rest, uncovered, until the dough doubles in size again
and the rolls swell into each other.
- Meanwhile preheat your oven to 350?. When the dough is ready,
bake for 40 to 45 minutes.
- When the cinnamon rolls have cooled enough to handle stir
together the glaze ingredients and drizzle all over them. Serve
- Mix all ingredients together.
- Stir together the glaze ingredients and drizzle all over the
cinnamon rolls after they have cooled.
Posted: Tue, Nov 03 2009
by Catherine Jheon
Hi food lovers, I'm the managing editor of foodnetwork.ca. I've been writing and working in the food world for almost a decade! I'm always ready to explore new tastes and ideas so drop me a line with anything food related to share.