And I wanted to be second.
So when our friends the Hendrix got the book "Artisan Breads Every Day" by Peter Reinhart, I asked if I could have the cinnamon roll recipe. I've never tried them from scratch before, knowing the kind of high standards I had. But this recipe did not fail. And it really wasn't that hard! I made half plain and half with pecans (for those of us that know nothing can taste bad with pecans) and we had them with Sunday Family Dinner.
I ate four.
At one sitting.
6 1/4 cups all purpose flour
2 tsp salt
6 tbs sugar
5 tsp instant yeast
2 C plus 2 tbs lukewarm milk
1/2 C veg. oil or unsalted butter
Zest of 1/2 lemon
Cinnamon sugar mix:
3 tbs cinnamon
3/4 C of sugar
melted butter for brushing
Raisins and/or walnuts, pecans to taste (optional)
4 C powdered sugar
2 tbs light corn syrup
1 tsp vanilla extract
Combine flour, salt, sugar in mixing bowl. Whisk the yeast into milk until dissolved. Pour mixture to dry ingredients. with oil and zest. Mix low, 1 min. Add dough hook or mix by hand for 4 min. add milk or flour if necessary. Mix 2 more min.
Knead by hand on flour surface for 1 min. Put ball in an oiled bowl, cover with plastic and refrigerate overnight to 4 days.
Remove dough 3 hrs before baking. Split into 2 balls and rest for 20 min. covered. Roll out each ball into a 12 x 15 inch rectangle, 1/4 inch thick.
Brush dough with melted butter and sprinkle sugar mixture over with a 1/4 inch border.
Roll up like a rug, to form a log.
Cut log into 1 inch thick slices, place them on a sheet pan or round cake pans lined with parchment paper, 1.5 inches apart. Mist tops with oil; cover with plastic wrap. Let rise at room temp. for 2 hours.
Preheat oven to 350, bake for 10 minutes, rotate pan then bake for another 5-15 min. until golden brown.
For glaze: Mix, drizzle over hot buns.