50 ml of water (1/4 cup)
250 ml milk (1 cup)
1 egg and a half (yeah ... and I laughed) well beaten
115 g butter (1/2 cup) melted
115 g sugar (1/2 cup sugar)
7 g dry yeast (one packet) or 30 g fresh yeast
575 g white flour (4 cups half)
1 teaspoon vanilla
½ teaspoon salt
100 g soft butter
200 g brown sugar
5 teaspoons cinnamon
4 tablespoons butter at room temperature
2 cups powdered sugar
1 teaspoon vanilla
3-6 tablespoons of hot water
All ingredients SHOULD be removed from the fridge at Least 1 hour Before we start making the dough.
To elucidate the thing with 1 egg and a half, I will say That it works like this: take year and egg and beat it well with a fork and pour half of it into the bowl in Which you make the dough. In the original recipe, was 1 egg and ¼, But I could not measure Like That and I put egg and a half
Melt butter in the microwave for about 1 minute. Be careful, do not boil it.
Put it in a bowl Where You Will mix it with warm milk (the temperature Should Be finger temp. - About 35 º C) and water.
Add a pinch of salt, vanilla, the whole beaten egg and the one and the buttermilk. Mixi is a little sugar until incorporated ..
Add flour, one cup at a time, and after the second cup, add the yeast, THEN the remaining flour and knead well until smooth and sticky dough Becomes. The dough has a good Consistency, is easily ridden and Will not Give big headaches.
Form a ball from the dough and put in a slightly oiled bowl on the edges, THEN cover it with a clean towel and put it in a place away from the current to rise, (approx 2 hours, or until doubled in volume).
Once the dough cycle has completed, remove the dough from the baking pan and place on a clean, lightly floured work surface EQUAL THEN divide it into three parts. (Or 2 if you want the rolls Bigger)
Stretch the dough into a rectangular shape with the dimensions 38/60cm. If it doesn't comes out like this, it SHOULD have thickness of 5 mm (1/4 inch)
Mark off a 2.50-cm (1-inch) border along the edge of the dough, Closest to you ..
In a bowl mix brown sugar with cinnamon. Brown sugar that I buy it here and Which is used for the cakes, is moist. Do not use turbinado sugar with large crystals, Will you have problems When You Will Roll the dough!
The Heat a little butter in the microwave (I put Him 30 seconds) to become creamy. Using a silicone brush, spread it on the dough well. Sprinkle cinnamon sugar mixture over butter, making sure not to sprinkle on border edge, keep the border clean. Using your rolling pin, lightly roll the cinnamon sugar mixture.
Starting at the far edge of the dough, roll the dough (Towards You) tightly into a log, stopping just shy of the border edge. Using a pastry brush, brush a bit of water or milk on the border edge and THEN continue to roll dough (HELPS to seal the log).
Using a sharp knife, trim the left and right ends of the log (so you have a flush end at each end of the log).
Using the type of a sharp paring knife, mark the log every 3.8-cm (1 ½-inches) (for small rolls) or 5-cm (2 inches) (for larger rolls).
Place Them facing up in the baking tray lined with baking paper and let rise for Them to Another hour, Covered with a towel, until doubled in volume. I know it's a long time waiting, But If You Want Something that's super delicious right? After rising, rolls SHOULD be touching each other and the sides of the pan. This is important for best results. This Will Give the rolls the soft, moist outer edge That is preferred.
Preheat oven to 170 ° C (335 ° F). Bake, one tin at-a-time (to Obtain uniform results), until the rolls are lightly browned, about 20 minutes.
When They are still warm, spread the icing and THEN sprinkle pecans on top.
For the Icing:
Mix 4 tablespoons butter at room temperature with 2 cups powdered sugar and 1 teaspoon vanilla. Dilute with 3-6 tablespoons of hot water (until you Obtain Desired Consistency).
I wanted to reproduce the recipe and ... I did. I was inspired from a Canadian of course, Who Claims to be the original recipe, Which is The One That They make it at Cinnabon! So, I Will tell you more and I'll start writing the recipe.
Tuesday, July 9, 2013 - 2:17am