Baked Cinnamon Rolls

Photo: Madiha Salam

Ingredients

3 cups and ¾ All Purpose flour (I used unbleached; no need to sift)

2 teaspoons instant yeast

1/4 granul sugar

1 tablespoon and ½ li ght brown sugar

1 teaspoon salt (If you'd like to use kosher, add a pinch extra.)

1/2 teaspoon vanilla extract

1/2 cup milk

1/2 cup water

1/4 cup butter, unsalted

1 egg, large

For the filling:

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

2 teaspoons and ¼ cinnamon (I used Penzey's brand Vietnamese--very intense flavor.)

1/2 cup moist raisins (I soaked mine in warm water for about 20 minutes; drained them& g

2 tablespoons pure maple syrup (I used Trader Joe's brand--it's inexpensive, not too thick, and tastes good; you can u

1/4 teaspoon kosher salt

1/2 cup unsalted butter, melted

For the icing:

2 cups confectioners' sugar (no need to sift)

4 tablespoons half and half or milk

1/4 teaspoon vanilla extract

A couple of drops of almond extract

Preparation

In a large mixer bowl, combine 1 and 1/2 cups of the flour, the instant yeast, the two sugars, and the salt. In a small saucepan over low heat, warm up the milk, water, and butter to about 120 - 130 degrees; test it with a stem thermometer if you're not sure. It's fine if the butter doesn't fully melt. Pour this into the flour mixture. Add in the egg and the vanilla extract. Beat at low speed just until moistened, then beat for 3 minutes at medium speed.

Remove the bowl from the mixer and, by hand, stir more flour in gradually until you've made a soft dough. Dump the dough out onto a floured work surface and knead it by hand until it feels smooth and elastic; this may take 5 to 8 minutes

Place the dough in a large bowl Let the dough rise in a warm spot until doubled in bulk.

In a medium size bowl, mix together the two sugars and the salt. Mix in the raisins. Pour in the maple syrup and stir to combine. Set aside.

When the dough has risen sufficiently, dump it out onto a lightly floured work surface, and use a rolling pin to roll it into a 12" x 15" rectangle (if it is not very rectangular,it doesn't matter). Use a pastry brush to spread half of the melted butter all over the dough; set aside the rest of the melted butter. Sprinkle all of the filling evenly over the dough, leaving about one inch uncovered at the farthest short side of the dough.

Starting with the short side that's nearest you, carefully roll up the dough. It needs to be snug but not too tight. If you can, pinch the long seam to help seal it; then end with the seam underneath the completed roll.Using an extremely sharp, smooth knife (like a chef's/French knife), gently but firmly cut the dough into eight slices of even thickness.

Place them in the pan, evenly spaced. Cover the pan with lightly greased/sprayed plastic wrap, and loosely cover it with a dish towel. Place it in a warm spot to rise.

When the rolls have doubled in size, in perhaps half an hour (it's important not to over-proof rich dough, so be on your toes), they are ready to go into the preheated oven. Bake them for approximately 25 minutes, until they're golden brown and they sound hollow when you tap them.

Make the icing before the rolls come out of the oven. In a small bowl, stir together the confectioners' sugar, half-and-half or milk, vanilla extract, and almond extract. Stir until all the lumps dissolve. If you'd like the icing thinner or thicker, adjust it with a bit more sugar or milk. To drizzle it on, make it on the thinner side. To smooth it on like frosting on a cake, make it a bit thicker.

As soon as the rolls come out of the oven, brush the rest of the melted butter over them. Then, ice the rolls. They're great served warm, and they're definitely best the first day. They can be left in the pan when cool if you like; just cover them well with plastic wrap.