Cinnamon rolls

Here is my favorite recipe of all time – my mother’s cinnamon rolls!

One bite conjures memories of all the hours I’ve spent with her over the years, baking pan upon pan of these rolls – or, more accurately, all the hours I’ve spent attentively watching her bake them, and waiting not-so-patiently for the first batch to emerge from the oven.

These are as far from the aggressively sweet, frosting-drenched cinnamon rolls of Cinnabon as you could imagine.

Instead, the dough is buttery and almost brioche-like, rolled with melted butter and lots of spicy cinnamon.  The tops of each roll glisten with maple syrup and brown sugar, along with pecans that end up nearly caramelized.

This is the perfect baking project for a snow day, or a lazy afternoon, since it’s a multi-hour process.  But all the effort is worth it in the end, since nothing is better than fresh-from-the-oven cinnamon rolls.

***

Step 1: Mix the dough, then let it rise for two hours, punching down and kneading halfway through.

Step 2: While the dough is resting, line the pans with wax paper and layer in butter, brown sugar, and maple syrup.  Arrange the pecans – don’t skimp!

 Step 3: Roll the dough – no need to be too concerned about the exact size or shape, as long as it’s of an even thickness and roughly rectangular/oblong.  Use a pastry brush to cover the dough with melted butter, then shake cinnamon evenly over the whole surface. Roll from the shorter side (not the long side) if you want especially plump rolls.

Step 4: Cut with a serrated knife into ~1 1/4 inch pieces.

Step 5: Arrange the rolls in the pans.  I always put the biggest rolls in the middle, since I like the center pieces best, with tender dough on every side and no edges.

Step 6: Bake…… wait…… and then eat.  They keep very well in the freezer; it’s wonderful to know that they’re there, ready to be warmed up whenever I need a comforting taste of home.

***

Cinnamon rolls

2 cups skim milk
2 sticks unsalted butter
3/4 cup sugar (plus 1 tsp for yeast)
1 scant tsp salt
2 packages yeast
1/2 cup lukewarm water
8 cups flour
2 eggs, beaten

For pans

1 stick salted butter
Brown sugar
Maple syrup
Pecans

For filling

1/2 stick salted butter, melted
Cinnamon

Combine milk and butter and microwave until butter melts.  Pour into large pan or Dutch oven and add sugar and salt, stirring to dissolve.  Let cool to room temperature.

Meanwhile, add yeast to lukewarm water along with ~1 tsp sugar (can use the bowl the milk/butter was microwaved in) and stir to combine; let proof for a few minutes.

Add yeast mixture to cooled milk/butter.  Add 4 cups of the flour and stir, then add the beaten eggs and mix well.  Add 3 cups of flour and mix, then gradually stir in the remaining flour until the dough is soft and can be pulled together into a soft ball.

Let dough rise in the pan for one hour, covered with a kitchen towel, until doubled in size.

Punch down and knead the dough for 5-10 minutes by hand, in the pan, pulling dough away from sides and turning over.

Let dough rise again, for an hour, covered.

In the meantime, preheat oven to 350 degrees and prepare 5 pie or cake pans (can use 9″ square Pyrex baking dishes as well).  Lightly coat with non-stick spray, then line with waxed paper cut to size.  Spread 1-2 tbsp salted butter in each pan, then sprinkle with ~2 tbsp brown sugar and pour ~2 tbsp maple syrup.  Place the pecans in an evenly spaced layer.

Divide the dough into five sections and work with one at a time.  Roll out on a floured surface to about 1/4 inch thickness.  Generously brush with melted butter and sprinkle evenly generously with cinnamon.  Roll, not too tightly, and cut into ~1 1/4 inch pieces. Place pieces into pan.  Repeat with remaining dough.

Bake for 25-30 minutes at 350 degrees (2-3 pans at a time).  Check after 20-25 minutes to ensure rolls are not getting too dark.

Cool 2 minutes, then invert onto plates and remove wax paper.