There is no real reason to stick with one recipe for cinnamon rolls. I mean, you might like the dough from one recipe, but the filling component might be lacking. Or the filling is Amazing, but the glaze is cloying. The fun thing about finding your Fearlessness is in realizing that in Component-Baking, you can keep the parts you like and exchange the less than stellar parts for Better Parts. Having said that, you still need to strike a balance. Uber-rich dough, filling and frosting can work together to make something that sits in your Insides rather like a Lead Balloon. So, be judicious. If you know you’re going with a leaner dough, you can enrich the filling and glaze. If you’re not going to use much fat in the filling, you can enrich the dough. And, if both the filling and dough are going to be rich, you can opt out of glazing altogether. It’s totally up to you.
The inspiration for these lovely sweet rolls was Baker’s Brew Coffee Spice from Savory Spice Shop. My local store is the Raleigh store. If you’ve been hanging out here since Christmas, you might have noticed that I’ve gone a bit crazy with the Baker’s Brew. The stuff is amazing!
Anyhow, I knew that the coffee/cocoa/spice combo would make a perfect sweet roll. And what goes with coffee and chocolate and spice? Well, I’m sure there’s more than one answer to that question, but my answer is orange. So, I added some orange to my dough, made it slightly less-rich by swapping out my usual 4 yolks and an egg for 2 eggs and a yolk. and rolled it around a very simple filling made of butter, Baker’s Brew Coffee Spice and brown and granulated sugar. It didn’t even need any salt because it’s in the Baker’s Brew. Nice!
For the glaze, I went with a butter/cream cheese/OJ combination that I thought would be lovely with the other components (and less sweet than a straight-up powdered sugar glaze). The three components played very nicely together, and the rolls even exceeded my expectations. I am telling you, the flavor of the Baker’s Brew is just Incomparable. Stay tuned after the recipe to find out how you can win a bottle of your very own, along with a companion bottle of Spiced Vanilla Bean Sugar.
But first, the rolls:
- 2½ teaspoons dry yeast
- 20 oz all purpose flour (I use King Arthur)
- 1¼ teaspoons fine sea salt
- zest of one orange or 2-3 drops of orange oil
- 2 oz sugar
- 3 oz melted butter (still warm)
- 2 whole eggs
- 1 egg yolk
- 5-7 oz buttermilk (warm but not hot) You can also use “regular” milk or a mixture of the two
- 1½ sticks (6 oz) unsalted butter
- 3 Tablespoons Baker’s Brew Coffee Spice
- enough brown and granulated sugar to make a spreadable paste (Start with about ½ cup of each)
- 4 oz softened cream cheese
- 2 oz softened butter
- 2 tablespoons orange juice
- 2-3 drops orange oil
- scant ¼ teaspoon fine sea salt
- enough sifted powdered sugar to make a very thick glaze
- In the bowl of a stand mixer, mix all ingredients together, reserving one ounce (2 tablespoons) of the buttermilk/milk.
- Mix using the dough hook until the dough comes together. It should clear the sides of the bowl but still be “stuck” in about the bottom 3″ of the bowl.
- Mix for 2 minutes. Add a tablespoon more flour if the dough is too soft or a tablespoon of milk/buttermilk if the dough is a little too stiff. The dough should be soft and supple and just a bit sticky.
- Once the dough is a lovely texture, knead on medium speed for 5-7 minutes.
- Turn the dough out and spray the inside of your bowl with pan spray.
- Shape the dough into a ball and return to the bowl, smooth side up.
- Spray with more pan spray, cover and let rise in a warm place until doubled in volume.
- Mix together the filling ingredients into a sandy paste. It should be easy to spread with an off-set spatula, but it should not be greasy.
- Whisk together the butter and cream cheese until smooth and well-combined.
- Whisk in the orange juice, orange oil and sea salt.
- Whisk in enough sifted powdered sugar to make a thick glaze
- Spray a 9″x13″ pan lightly with pan spray. Set aside.
- Press the gases out of the dough. Lightly spray your rolling surface with pan spray.
- Roll the dough out into as even a rectangle as you can get, roughly 30″ by 20″.
- Evenly spread on the filling, taking it to one long edge and both short edges. Leave the last 1½” on one long side of the dough bare.
- Roll the dough up, ending at the filling-less long end.
- Pinch dough along the seam to seal as well as you can.
- Cut off either end of your cylinder of dough. These will be uneven, so keep them for yourself. Cut the remaining dough into 12 slices. I usually cut the dough into 4 equal slices and then cut each fourth into thirds to get rolls pretty much all the same size. Use dental floss or a sharp serrated knife to cut the rolls.
- Place the dough into the prepared pan in 4 rows of three. (Bake your two ends separately). Make sure you leave about ½” between your rolls so they can expand and rise.
- Cover with a lint-free towel and let rise in a warm place until all the rolls are touching and the dough is nicely puffed.
- Bake at 375F for 20 minutes.
- Reduce the heat to 350F and continue baking until the rolls in the center register 200F on an instant-read thermometer, about another 20 minutes. Cover the rolls with foil if they seem to be browning too fast.
- Once done, cool on a rack until warm.
- Drizzle or slather on the glaze, covering as much or as little of the rolls as you want. I tend to go overboard with the glaze, so you can certainly cut back on the amounts if you don’t want as much.
- For best texture, cool to room temperature before reheating.
- Serve warm. With a bib.
So, there you have it. Guaranteed to be Incredibly Edibly Good. Make all three of these components, or do your own swap outs. But whatever you choose to do, you are really going to want to try some of Savory Spice Shop’s spices.
This Giveaway is Now Closed.
It’s Giveaway Time! Many thanks to Cindy and Bob, the owners of our local Savory Spice Shop here in Raleigh, for providing me with a gift box of two spice blends–picked by Moi–to give away to a lucky reader. This is not a sponsored post, but Savory Spice Shop Raleigh is providing the prize. About which I am very excited. Included in the giveaway is a 2 oz bottle of Baker’s Brew Coffee Spice (ingredients: coffee, sugar, cocoa, cinnamon, salt, nutmeg, cardamom, allspice, mace and ginger) and a 2 o bottle of Spiced Vanilla Bean Sugar (ingredients: sugar, Madagascar vanilla beans, pure vanilla extract, cinnamon, allspice, mace and cardamom). You can see how nicely these two blends will complement each other! Included as part of the packaging is a whole nutmeg, a few cinnamon sticks, several dried bay leaves, a dried red chile and a star anise. Bonus treats! All you have to do to enter is leave a comment letting me know how you’ll use these spices to enliven your cooking and baking. Easy! The Rules: I will choose one winner via Random.org from among all entries received by 7pm EST, Sunday, January 27. Readers in Tomorrowland, you’re welcome to enter as well! You have 48 hours to get in touch with me via email. If I don’t hear from the winner within 48 hours, I’ll choose a new winner. Please, please, please make sure that there is a valid email attached to your comment/commenting profile. If you’re not sure, add your email address to your comment. Also, please, please, please make sure that my email address, onlinepastrychef [at] yahoo [dot] com, is in your approved list so I don’t end up in your spam filter.
PS: While I normally respond to every comment, I can’t during a giveaway because it messes up my count. Sigh. Please know I’m reading and enjoying every single comment, even though I’m not responding! Thanks so much, and good luck in the giveaway!