Sunday Cinnamon Roll

I had intended to try another ensaymada recipe this morning.  I measured half a cup of water, warmed  it up and added the sugar and yeast.  When I reviewed the ensaymada recipe I wanted to try, I realised it needed softened butter and the butter was definitely not soft since it was still sitting in the fridge.  

I looked at the measuring cup on the counter and I could see that the yeast was active.  I wasn't sure if the yeast would remain active if I waited for the butter to soften, so I looked for another recipe to try.  

I settled on a cinnamon roll recipe I had saved a couple of months back and adapted it accordingly. 

Ingredients: 

1/2 cup warm water

1/2 cup granulated sugar

1 T yeast

1 1/2 cup warm milk

4 tablespoons butter, melted 

1 teaspoon salt

1 tablespoon cardamom, freshly ground

1 egg for the dough

1 egg for the eggwash

4 to 5 cups all-purpose flour

Filling :

2 T ground cinnamon

1/2 to 3/4 cup brown sugar

1/4 c melted butter

Instructions :

1. In a small bowl, combine warm water, 1 T of sugar, and 1 T yeast.  Allow to rise for 10 minutes or until bubbly.

2. In a mixing bowl, combine 4 cups of flour, rest of the sugar, salt, cardamom. Stir to combine.

3. Add yeast mixture, milk, butter, and 1 beaten egg into the flour mixture.

4. Knead on medium speed until dough is smooth and shiny, add flour if dough is too sticky.

5. Place dough in oiled bowl, cover and let rise until double in size (about 1 hour).

6. Combine brown sugar and cinnamon in a small bowl.

7. When dough has risen, punch down and divide into equal halves.

8. Using a rolling pin, roll each half into 8 x 14 inch rectangle.

9. Brush the melted butter over each half of the dough and sprinkle cinnamon sugar.

10. Roll the pastry up from the small side then cut 7 x 2-inch triangles from each log.

11. Grease a cookie sheet lightly and place the cinnamon rolls on the sheet (seam side down).  

12. Press the centre of the roll so the sides bulge out.

13. Cover with a towel and allow to rise for another hour until double in size.

14. Preheat oven to 400F.

15. Once risen, whisk egg in small bowl and brush tops of the cinnamon rolls.

16. Bake for 10-15 minutes until golden brown.  Serve plain or with icing.