{"id":2131,"date":"2012-11-04T11:09:02","date_gmt":"2012-11-04T19:09:02","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=2131"},"modified":"2013-01-05T23:43:23","modified_gmt":"2013-01-06T07:43:23","slug":"loaf-79-tassajara-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-79-tassajara-cinnamon-rolls\/","title":{"rendered":"Loaf 79 – Tassajara Cinnamon Rolls"},"content":{"rendered":"

“The List” for my 100 Loaves project includes Cinnamon Rolls, which I haven’t tried yet. My friends Tom and Paula gave me the Tassajara bread book as a gift, and it has a great recipe for cinnamon rolls in it. It starts with their yeasted breakfast bread dough as the basis.<\/p>\n

The Tessajara breads are all done in a day – unlike the Reinhart breads which do their initial rise in the fridge overnight. This is a bit of a problem for breakfast rolls, unless you’re willing to get up at 4am to get started. I wasn’t. I baked this batch during the day, and we had them for dessert, breakfast and breakfast. They keep well covered with Saran Wrap in the fridge.<\/p>\n

This is an enriched dough, with milk, honey, egg and butter added to the usual flour, yeast, water and salt. The first step is to make a poolish of the milk, yeast, honey, egg and flour. This makes a thick batter that rises for about half an hour to get the yeast activated. During that half hour it goes from something resembling pancake batter to an airy thicker mass.<\/p>\n

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Poolish of yeast, milk, flour and honey after half an hour of rest.<\/p><\/div>\n

After that, , salt, melted butter and more flour are mixed in.<\/p>\n

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More flour, plus salt and butter, added to poolish.<\/p><\/div>\n

The dough is then kneaded for about 8 to 10 minutes into a smooth dough and left to rise in a warm place for about an hour.<\/p>\n

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After 45 minutes of rise time in a warm oven (85 degrees).<\/p><\/div>\n

The risen dough is then rolled out into a rectangle, painted with butter, layered with brown sugar and cinnamon, rolled up and sliced. The sliced rolls then get another 20 minute rest to begin rising.<\/p>\n

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Quite a bit of growth during a 20 minute rest before baking.<\/p><\/div>\n

Right before baking they get an egg wash to create a brown crust, then 20 minutes in the oven. During this time the house starts to smell amazing!<\/p>\n

The glaze on top is just powdered sugar and a tiny amount of milk – I always thought glazes were more complex than that. I let the rolls cool a bit before drizzling the glaze on, and I left a couple without the glaze just to see what the base roll tasted like.<\/p>\n

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Finished cinnamon rolls; they taste as good as they look.<\/p><\/div>\n

These rolls are a big winner. The flavor is wonderful, and they fill the house with an incredible smell. We had them for dessert the day I baked them and for breakfast the next morning. They keep in the fridge for a few days with Saran Wrap over them and heat up fine in a toaster oven. Yum.
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