GALLEY CINNAMON ROLLS

GALLEY CINNAMON ROLLS

How many of you have been feeling challenged lately?  You know what I mean? Limitations due to this global covid-19 pandemic. Restrictions placed on social contact. Restrictions placed on shopping. And when you do carefully venture to find even basics, certain items are either in short supply or plainly non-existant.

I’m actually finding the challenges moderately exciting.  What can I do to limit possible exposure? If I don’t have a certain ingredient, what can I use to substitute?   Can I stretch what I have on hand until my next farm delivery?  I’ve started meal planning for the month which really helps budget quantities of foods needed.  I’ve also been challenging myself to improve on basic recipes. Like a perfect pizza dough or baking perfect bread, making that simple perfect pie crust.  During this I’ve realized that the recipes in my database could easily be fine tuned. I need just one perfect pizza dough and once perfected I don’t need a dozen bread recipes and once I have a simple pie crust that I’m comfortable making, do I really need five others with basically the same ingredients.

I still have many Friend’s Fave recipes to wade through but it occurred to me to create a new category of versatile basic recipes.  Ones that can be transformed many ways. I’m calling it Galley Basics.

I’ll begin by offering you my favourite Cinnamon Roll recipe.  It’s made with what I call a modified brioche dough – modified because it’s made with much less butter and fewer eggs than a traditional brioche. And over the next several weeks the plan is to take this basic dough and create a number of tasty treats for you – some sweet, some savoury – using basic readily available ingredients and as best I can, using the very basic of tools.

It was a little trickier to prepare these for my Omnia stove top oven but it’s do-able.  You simply have to make sure the dough is rolled as tightly as possible. Parchment rounds to place on top of the baking rack is important too. Allow a little extra baking time on low so as not to burn and you too can have these tasty treats – 0ven or no oven.

Galley Cinnamon Rolls

Servings 12 Rolls
Calories 394kcal
Author www.seasaltgalleykat.com

Equipment

  • Baking sheet (for conventional oven users)
  • Omnia stove top oven, omnia rack and parchment rounds (for the ovenless)
  • Mixing bowl
  • Food processor with hook attachment (optional but very useful)

Ingredients

dough

  • 1/4 cup lukewarm water orange juice makes a good substitute
  • 1 tbsp active dry yeast
  • 2 3/4 cups flour
  • 3 tbsp white sugar
  • 1 tsp salt
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup butter room temperature, cut into cubes

filling

  • 1/2 cup butter room temperature
  • 1/3 cup cinnamon
  • 3 tbsp brown sugar
  • 3 tbsp white sugar
  • 1 tsp vanilla extract
  • pinch salt

glaze

  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup milk orange juice makes a good substitute

Instructions

dough

  • Whisk yeast into luke warm water and set aside for a few minutes to develop.
  • In a large mixing bowl or your mixer bowl with hook attachment, combine flour, sugar and salt.
  • To flour, add eggs and vanilla and stir until dough starts coming together. Add developed yeast to the mix and continue to stir until you have a shaggy dough. Dump onto a floured surface and knead for about 10 minutes adding cubes of butter a couple at a time (really good for the arm muscles). If using mixer with hook attachment, mix for about 5 minutes at medium speed gradually adding the cubes of butter until a smooth dough develops.
  • Add dough to an oiled bowl (you can use the same mixing bowl for this), cover with a clean tea towel and set aside for a couple of hours or until dough has doubled in size.

filling

  • While dough is resting, mix together ingredients for the filling and set aside.

glaze

  • Whisk together ingredients for glaze and set aside

assembling rolls

  • On floured surface roll dough to about 1/4” thickness. My piece measured about 15”x24”
  • Spread filling mixture over entire surface of dough as evenly as possible
  • Starting at the narrow end and tightly as possible begin to roll the dough.
  • Cut the roll in half and place side by side on a large platter or baking sheet and chill in refrigerator or better yet, the freezer, for about 10 minutes to make cutting easier. At this point you can freeze half for baking later which works out best for Omnia stove top folks.
  • With a very sharp knife, slice 1 1/2” pieces and place side by side on a prepared baking sheet. You will have 12 rolls. Cover with a clean tea towel and let rise for about 45 minutes.
  • If using the Omnia stove top oven, place rack in baking pan, cover with a parchement round and add slice dough rolls. You will have room for about 6 at a time. Cover with baking lid and set aside for 45 minutes.
  • For conventional oven user, when ready to bake, place rolls in preheated 350 ° oven for about 18 minutes or until gently browned.
  • For Omnia stove top users, cover baking pan and set on preheated base plate and cook on high for five minutes. Reduce heat to medium low and continue to cook for another 20-25 minutes until lightly browned.
  • Remove from heat and while rolls are still warm drizzle glaze over all.

Nutrition

Calories: 394kcal | Carbohydrates: 57g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 350mg | Potassium: 94mg | Fiber: 5g | Sugar: 29g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg

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