Sinful Cinnamon Rolls

I hosted a brunch a few weeks ago and used it as an excuse to make these insanely decadent cinnamon rolls.  I don't care much for Bobby Flay, but I happened to be flipping past the Food Network one night as he was talking about the sticky buns from Flour bakery in Boston, and the food porn shots of these rolls hooked me.  When I googled for recipes, I was delighted to discover that they had the actual recipe on Food Network's website since the owner of the bakery had gone up against Flay (and won!) on his "Throwdown" show.  

I made a few slight tweaks to the FN recipe based on my own personal preference and instincts since what they mentioned on the show did not seem to identically match what was in the FN recipe or other versions I'd found online that purported to be from the Flour cookbook.  Also, I went ahead and baked up a double batch since the dough recipe was scaled that way and I had a large number of people coming over. My "doubled" version is what's below.  

Warning: this recipe is not for the feint of heart, both literally and figuratively. Not only does it use about a pound and a half of butter, but it is also pretty labor intensive, requiring at least 1 1/2-2 days of prep and rise time. It will also give your stand mixer a serious workout.

Ingredients

Brioche Dough

2 1/2 c. unbleached all-purpose flour, plus more if needed

2 1/4 c. bread flour

1 1/2 pkgs (3 1/4 teaspoons) active dry yeast 

1/3 c. plus 1 tablespoon  sugar 

1 TBSP  salt 

1/2 c. cold water 

5 eggs

1 3/8 c. (2 3/4 sticks) unsalted butter, at room temperature, cut into 10 to 12 pieces

1. Using a stand mixer fitted with the paddle, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, switch to the dough hook and beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry. If your dough does not seem to want to come together, add some more cold water, a teaspoon at a time, until it does.  Don't overdo it though - it is supposed to be dry-looking at this stage.

2. With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.  This is greasy messy process, so an apron would be a good call here.

3. Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. 

4. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.

5. Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

Goo

1 1/2 c. (3 sticks) unsalted butter 

3 c. firmly packed light brown sugar 

2/3 c. honey 

2/3 c. heavy cream 

2/3 c. water 

1/2 tsp salt

In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 6 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.) 

The rolls

In a small bowl, combine:

1/2 c.  light brown sugar 

1/2 c. granulated sugar 

2 tsp ground cinnamon 

1 c. pecan halves, toasted and chopped

This will be the filling for the cinnamon rolls.

1. Take your brioche dough and divide it in half.

2. On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you. 

3. Sprinkle half the cinnamon/sugar mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even. 

4. Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. 

5. Repeat for the other half of the dough. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.) 

6. Divide the goo between two 9 by 13-inch baking dishes, covering the bottom evenly. Sprinkle an additional 1/2 c. pecans evenly over the surface of each pan. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours. [Alternately, you can also let them proof overnight in your refrigerator, which is what they supposedly do at Flour.  I have, however, read some people's comments that they can get soggy from being in the Goo too long, so try at your own risk.]

7. Position a rack in the center of the oven, and heat to 350 degrees F. 

8. Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.   Makes 15 large rolls.

The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving. 

The Verdict

As I mentioned before, these are pretty labor intensive.  Being the procrastinator that I am, I waited way too long to start these - like at 11pm on Saturday night with the intention of serving them at 11am on Sunday.  Not the best idea, especially since mixing the dough was a long and somewhat loud process and I had to babysit my mixer to keep it from jumping off the counter.  

So yes, it was a time crunch, and they were a bit late to the table, but these cinnamon rolls were TO. DIE. FOR. Like, everyone-was-stuffed-full-and-still-had-to-eat-some-scrumptious.  I did realize too late that I had rolled mine along the long side instead of the short, so mine were tall instead of wide and a bit misshapen, but they were still fantastic.  I love nuts, so I think I may double the pecans next time.  

Other random notes: 

I was a bit short, so I subbed agave nectar for about half of the honey.  I found the goo to be surprisingly thin, which was nice in that I didn't have to strain it, but made it less satisfyingly gooey. I may cut back on the water next time, or allow it to cool overnight in the fridge to see if it thickens up more.  Not sure if using the agave nectar factored into the thinness or not.

I also used two disposable aluminum pans for the final proof and baking.  This was initially out of necessity, since my glass baking dishes were being used for other brunch items, but turned out to be a blessing in disguise as it meant I avoided having to scrub baked-on goo out of my pans.  

Here's a pic of the rolls before I turned them out of the pan.

 

And after. Yum.

As I said before, this made 16 giant rolls, and while they were tasty, they are not the type of thing you want to eat a lot of. I packed most of the leftovers up and sent them home with our guests, and T declared that these were so good they should only be made once or twice a year.  I will probably bust them out again at Christmas.

Weekend breakfast

When I was a kid, my mom used to occasionally make crepes for the family on weekends.  I never thought it was unusual until we had guests who "oohed and aahhed" over such a fancy breakfast.  But crepes really aren't all that hard to make.  It's more or less the same as pancakes, you just cook them one at a time in a smaller pan.  I'd say the hardest part is waiting the 30 minutes for the batter to rest.  With Father's Day coming up, I figured what better way to show your appreciation than to give him a special fancy breakfast. ;)

Here is the  recipe I used for the batter, from Crepes, Waffles & Pancakes! by Kathryn Hawkins:

Basic Crepe Batter

Makes 12 crepes

Ingredients

1 c. plain flour

2 Tbsp. extra-fine sugar (optional)

1 pinch salt

2 whole eggs

2 egg yolks

1 1/4 c. milk

1/3 c. unsalted butter, melted

Directions

1. Combine the flour, sugar  (if using), and salt in a bowl.  Make a well in the center, break in the eggs, then add the extra yolks.  Add half the milk and gradually work into the flour using a whisk.  Beat lightly until smooth, but don't over-mix.

2. Add the remaining milk gradually, whisking gently until it is well combined.  Transfer to a batter bowl, cover loosely and leave in a cool place for 30 min.  Stir 1/4 c. melted butter into the batter before using.

3. Lightly brush a small frying pan (6-inch diameter) with a little of the remaining butter and heat until hot.  Holding the pan, pour in about 1/4 c. batter and tilt the pan from side to side so that thte batter runs into a thin, even layer across the bottom of the pan.

4. Place the pan over moderate heat and cook for about 1 minute or until the crepe browns around the edges and begins to curl away from the pan.  Slide a palette knife under the crepe and flip it over.  Brown the underside for a further minute.

5. Turn out onto a wire rack lined with a clean tea towel and baking parchment.  Fold the paper and towel over the crepe to keep it moist.  Continue to make further crepes, brushing the pan with melted butter as necessary, gently stirring the batter each time it is used, and stacking the cooked crepes between sheets of parchment until you are ready to serve.

My Notes

I did not bother with extra-fine sugar.  I used regular granulated and it seemed to work out just fine.  I also think that they took a bit longer than a minute for each side.  Oh and this made closer to 14 or 15 for me, but I probably could have made them bigger.

I got a fancypants crepe pan for Christmas last year, but any small nonstick pan will work just as well.  I also used a large offset spatula to lift and flip the crepes.  I found that was a bit easier to use than a regular wide spatula.

 To keep them warm, I stacked them on a plate in the oven with layers of parchment in between and a clean tea towel over the top.

 

The thing I loved the most about crepes is that you can set up an assembly line of fillings and everyone can make their own.  You can do savory or sweet, healthy or not-so-healthy, fancy or plain. ;)  I set out everything from bananas and nutella (my fave) to crushed pineapple and whipped cream to just plain old strawberry jam.

 

 

I thought I was going to have enough leftover to try to make Crepes Suzette later, but these were all gobbled up in one sitting!

Monkey Bread, Take 2

Happy New Year!!

For New Year's Day breakfast, I decided last minute to give Monkey Bread another try, this time using the shortcut that seems to be most popular, store-bought dough.  I actually happened to have a tube of refrigerated French bread dough on hand (bought for some other recipe that I never got around to making), so I opted to use that over biscuit dough.  But it was otherwise the same basic methodology: cut dough into small pieces, dip in a mixture of 1 c. melted butter, 1 1/4 c. brown sugar, 1 tsp cinnamon and 1 c. chopped pecans, toss in a bundt/tube pan and bake.

This time I used the brand-new Nordic Ware Nonstick Bundt Pan I got for Christmas and wow, what a difference that made!  For one thing, there was no burnt sugar all over the bottom of my oven, like last time (haha).  Seriously though, this pan is awesome.  Despite having gooey molten sugar in it, it pretty much unmolded the bread instantly and rinsed clean.  I'm pretty much a total Nordic Ware snob when it comes to shaped cake pans.  They are well worth the extra price, although they do occasionally turn up at discount stores like TJ Maxx, and I usually have to resist the urge to buy shapes I don't need like, say a rose-shaped bundt or a football stadium pan.

Anyhow, I thought that this batch of monkey bread was much better than last time, at least in terms of the texture of the dough.  It was also much more gooey, which was also a huge plus.  However, in terms of taste, Troy said he preferred the other dough, so I will probably go back to that recipe next time and just make it to order instead of the night before.  Still, Troy and my in-laws demolished this whole thing in no time, so I consider it a hit.

Coming up (in fact, in my oven right this moment), Chocolate-Sour Cream Bundt Cake. :)

Happy Holidays!

We decided not to travel for the holidays this year and have our first real family Christmas at home.  It was especially exciting because this is the first year that our daughter really understood the concept of holidays, and it was fun to see how much she enjoyed the lights and decorations and of course, the presents.

Since it was just the three of us, I didn't want to do anything too complicated for breakfast, so I nixed my original plan to make cinnamon rolls and decided to make Monkey Bread instead.  I've heard many people rave about Monkey, but I've actually never eaten any myself.  Most of the recipes I came across called for store-bought biscuit dough, cut into quarters and dipped in a mixture of sugar and butter.  I did, however, find a recipe that used yeasted dough, but it was geared towards a bread machine.  I decided to try and adapt it for my stand mixer and give it a try.

Monkey Bread

Ingredients

One packet or 2 1/2 tsp active dry yeast

3 c. all-purpose flour

1/4 c. white sugar

1 tsp ground cinnamon

1 tsp salt

2 Tbsp butter, softened

1 c. warm water

1 c. butter

1 c. packed brown sugar

1/2 c. chopped pecans

Directions

1. Proof the yeast in the warm water.  (I sometimes also add a pinch of flour or sugar to get it going.)

2. In the bowl of your mixer, combine flour, sugar, cinnamon, salt, and softened butter.

3. With the mixer running on low speed, slowly add the water & yeast mixture.  I use the paddle attachment to start.  Once the dough comes together, change to dough hook and knead on medium speed for about 5 minutes.  Dough will be fairly soft.

4.  In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and nuts. Stir until smooth. Remove from heat and let cool slightly.

5. Gently shape the dough into a log and cut dough in one-inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.

6. Bake in a preheated 375 degree oven for 20-25 minutes or until golden brown. After removing from oven, place a plate face down in top of the pan, and (using oven mitts) flip the pan over  until bread slides out onto plate. Serve warm.

Notes:

I made this the night before, covered and refrigerated it.  I'm not so sure that was a good idea.  Even after taking it out of the fridge and letting it warm up at room temp for an hour or so, I don't think I got as much rise out of the dough as I should have and the resulting Monkey Bread seemed a bit dense to me.  I also used a tube/angel food pan, which I also don't recommend.  For one thing, it was way too big.  And then, because it was two pieces, the gooey brown sugar/ butter mixture oozed out the bottom and made a giant burn-y mess all over the bottom of my oven.   I think the loss of goo also made for a lackluster result. And there's nothing like scouring out your oven on Christmas morning to get you in the holiday spirit.

Still, Troy claimed it was good and our daughter managed to eat 4-5 pieces on her own, so I guess it wasn't a total bust.  I think next time, I will definitely make it the morning of, and use a smaller one-piece pan.  I may also try halving the cinnamon in the dough and adding some to the butter mixture.

What would Christmas be for a cookbook junkie without a few new cookbooks?  Under my tree this morning:

I spent the better part of the day reading the Momofuku book. It's unlikely that I'll ever make a single recipe from it (though the pork belly is extremely tempting), but it was still very entertaining.

I'm also looking forward to trying out some of the recipes from Martha's Baking Handbook.  Even though I have a bazillion baking books already, her approach always makes everything seem easier.  I have a feeling that I may never get back to Cooking with Claudine.

Baby shower success!

It's rare for me to feel completely happy with anything I make, whether it's food or knitting or whatever, but I must say, I'm overall very pleased with how everything turned out for my friend's baby shower.

I actually relied quite heavily on the two Ina Garten cookbooks I have: Barefoot Contessa and Barefoot Contessa Parties! These were two of the first cookbooks I ever bought and I use them often. In fact, I think I've made almost every item in the first one, and at least half of the ones in the second. I've never been a fan of her Food Network series (I actually bought these before she had a show), but I'd say that more often than not, when I need something to make for guests, they are my "go-to" books. Her recipes do sometimes call for odd or random ingredients that I don't normally keep on hand (like say, extra-large eggs), but they are otherwise very well written and I've had consistently good results.

Today I made her Sour Cream Coffee Cake again, this time with cake flour and the full amount of sour cream (full-fat, of course). I thought that it turned out great last time with the all-purpose flour, so I was eager to see if the cake flour would make a big difference. I think it did, but then again, I'm picky like that. The one I made today had a much more delicate crumb, and was also lighter & airier (if that's a word). In retrospect, I think that the all-purpose flour version I made last time was a tad on the dense side. Today's cake earned raves all around, and there's actually only a small hunk left. Yay! I do think that I went overboard with mixing in the streusel topping though. It was prettier with more streusel on top last time.

As I mentioned in the post from a couple days ago, I also made some cranberry scones. These also turned out very good, after a few adjustments. Instead of the 14-16 large scones, I made minis, cutting 2x2" squares in half diagonally. By the way, this is the type of recipe that is great to make ahead and then freeze. I rolled and cut the raw dough, then lay the pieces on a sheet pan in my freezer. Once frozen, I threw them all (unbaked) into a ziploc bag. If you cut them small like that, it makes a LOT; I baked off about 40 today and I probably have almost that many still left in my freezer. When it's time to bake, you don't even need to thaw them. Just plop them on a pan, give them a brush of milk or cream or an egg wash, and then sprinkle sugar on top. Bake at 400 for about 15 minutes or until the edges begin to brown. These are more biscuit-y scones, which I actually prefer. I think that next time I may up the sugar just a tad more.

Last, but not least, I made Ina's Coconut Cupcakes, also from her first book. Warning: these are insanely decadent! I'm not sure I want to say exactly how much butter went into the cupcakes and frosting, but if you're curious, go ahead and click on the link above to the recipe on Food Network's website. I'm not really a huge fan of coconut, but these were fantastic! I did use a lot more coconut then she called for for the topping (probably double), and I also toasted the coconut until it was pretty brown because it was a bird-themed baby shower and I was going for a "nest" look. I attempted to put Jordan almonds on top to mimic the look of eggs, but they wouldn't stay on and frankly, I didn't think it looked that great.

Normally, when I plan a party, I go way overboard and get super ambitious about how much food I can make. Then as the date gets closer, I freak out and start dropping things and rejiggering my menu. For this shower, I knew that I was going to be on a time crunch and I tried really really hard to keep it realistic. I also tried to be extremely organized and do as much as possible in advance, even writing lists of things I wanted to accomplish each day this week. I think I achieved that goal. I rounded out my baking with a few simpler items: veggies, dips, a sandwich tray, green salad, fruit; I also asked some friends to pitch in with a few items. Here's some more pics of the food from today's brunch.

Summer fruit salad, one of my favorites. I only make this in the summer with super ripe fruit, although I've been known to occasionally sweeten it up with a couple of tablespoons of sweetened condensed milk.

Tracee's delicious focaccia.

Cara's very yummy mini cinnamon rolls

And a shot of (almost) the full spread

For more on the birds and crafty stuff, check out my other blog.

I'm back! Well, mostly...

Sorry if it seems that I have fallen off the face of the earth in regards to updating this blog. Between all the traveling we've been doing this summer, and just the busyness of life in general, I have not been very good about keeping up. After spending almost 2 weeks in Iowa, I could not get my act together to do any sort of serious cooking, especially since we took another long trip to California just a few weeks later!

But I'm back now and slowing getting back into the swing of things. I have not had a chance to do any recipes from the Pepin book, but I have made a few other yummy things I thought I'd share.

First up are these amazing chicken enchiladas with a sour cream sauce, inspired by this recipe on my friend Jacki's blog. I made a few small changes: I cooked the chicken with a drained can of Ro-tel tomatoes and about 1/3 can of green enchilada sauce; then later when it came to making the sauce, instead of combining butter and cornstarch, I sauteed some chopped onions in butter and then added flour to make more of a traditional roux. I also added the rest of the enchilada sauce to the broth/sour cream mixture before adding it all to the roux to make the sauce. Troy declared these my best enchiladas ever! Sorry for the crappy picture - I grabbed my snappy cam since it was nearby and took one quick shot before we tore into them.


I'm also getting ready to throw a baby shower brunch for a friend in a couple weeks, so I've been playing around with some different ideas for the menu. Late last night, I decided to try out Ina Garten's Barefoot Contessa Parties! recipe for Sour Cream Coffee Cake. I realized at the last minute that she uses cake flour, not all-purpose, and of course I did not have any, but I decided to just go for it. I'll add that while I do love her recipes, they almost invariably call for ingredients that I don't normally have on hand. Grr.

In any case, even with the all-purpose flour (I also came up a teeny bit short on sour cream), the cake still turned out fabulous. I was nervous at first because it did not look like very much batter, but boy did that puppy rise! It looked very very pretty coming out of the oven.

And after I added the maple glaze.

It was soooooo good! Very moist, very tender, very tasty. I do wish that I'd mixed more of the crumble topping in with the batter though, as the inside seemed a bit barren, but other than that I have no complaints.

I also do feel compelled to mention that normally, when I make any kind of cake, I pretty much always alternate the wet & dry ingredients - in this case, the flour mixture and the sour cream - even when the recipe calls for you to dump it all in at once. But this time I decided to stick to Ina's instructions and added all the sour cream first and then the flour mixture (in 2 parts) and mixed till it was barely combined. I also resisted the urge to thin the batter out with some milk, as it was pretty thick. I'm glad that I followed directions (for a change, ha) because I think that's what helped keep the cake so tender. I think this is a definite keeper for the shower, and I will likely pick up some cake flour for the next run.

I also threw together a quickie little test appetizer: caramelized onions & goat cheese in a pre-baked phyllo shell. No real recipe, just sliced onions, caramelized in a pan with olive oil and a little bit of dried thyme and a splash of raspberry balsamic vinegar. Then I piled them into store-bought phyllo shells (found in the frozen section) and put a few crumbles of goat cheese on top. Baked them in the oven at 350 degrees for about 5 minutes, just to warm everything up.

They were good, but not great. I sort of added the balsamic vinegar on a whim, and I'm not sure it was the best idea. I think it took away too much from the sweetness of the onions. I think if I were to make these again, I'd probably omit the balsamic - or at least use regular, not raspberry, which was all I had. I'd also probably try to find vidalias or some other kind of sweet onion, and I'd use a lot more thyme as well, preferably fresh.

I had also never used the phyllo shells before and I didn't realize until I opened the box that they were already baked, and (according to the directions) ready to fill and serve. However, after tasting a couple filled tartlets, I realized they definitely needed to be baked again. The unbaked ones felt soggy in my mouth, even though I'd filled them just a minute or two before. Once baked, they stayed much crispier. I'm a bit on the fence as to whether these will make the brunch menu.

I'm thinking that it might be awhile before I get back to the cookbook, but stay tuned for other food-related adventures!