William’s Effing Good Cinnamon Rolls

October 30, 2011

These were amazing! William shared all his secrets, and reiterated his offer to coach us through it in person. Click through for the recipe…You’re welcome!

Fucking Good Cinnamon Rolls / Sticky Buns

Half Pan with Extender

Bake 375 degrees F 30 mins

Proof overnight in refrigerator covered with plastic wrap

Rich Sweet Dough

3 pkg. Yeast

½ cup warm water

¾ cup plus 1/8 cup sugar

1 1/3 cup warm milk

3 eggs

8ozs. melted butter

Let yeast proof for about 2 mins in the mixers mixing bowl and then add above ingredients to the mixers mixing bowl – Place bowl on mixer and fit with dough hook.  Mix about 3 mins.

31.5 ozs. flour

Add 27ozs of the 31.5ozs flour to mixture in mixing bowl turn mixer to # 3 or 4 and mix for 10 mins adding about 2ozs more flour as needed.  Use the balance of 2.50ozs on the table kneading the dough.  The dough will be very wet and you will need to add flour to your hands or a little olive oil to your hands to help them from sticking to the dough.  Knead about 60 strokes. 

Butter the inside of the mixing bowl  and place dough in the bowl and cover with plastic wrap to proof for about 1 hour or until double in size.  Punch down and knead about 30 strokes and return to bowl for second proofing.  About 40 mins or until double in size

I proof my dough in the over with a pan of freshly boiled water and the oven light on.  I sometimes warm the oven ahead of time to about 105 degrees F.  This helps with proofing when the weather is cold and the house is only about 68 degrees.  

While dough is proofing prepare your half pan.

Line half pan with parchment paper and place extender on pan Make sure you parchment paper is neatly cut to fit pan.

The Sticky Sauce

In a sauce pan add

1 1/3 cup light brown sugar packed

8ozs butter

5 ¼ TBL honey

1 ¾ TBL Corn Syrup

Heat until butter is melted and sugar is dissolved and butter is incorporated.

Pour into half pan and spread evenly and sprinkle on top

10ozs chopped pecans.

Prepare mixture for inside rolls

1 cup light brown sugar packed

1 ¾ TBL Cinnamon

Zest of two lemons

Mix together in a bowl and set aside

Have a handful of raisins and a handful of chopped pecans ready to go in separate bowls.

Have 8ozs of butter melted and ready to spread on the rolled out dough – you may want to do this after the dough is rolled out to make sure the butter is still warm and melted.

After second proofing punch down dough and roll out to about a 24×18 inch rectangle, let dough rest between rolling to allow the gluten to catch up with the stretch.

Cover the dough with the melted butter with the exception of about 2 inches at the edge closest to you.  These 2 inches will be brushed with water to make the seal.

After covering the dough with butter sprinkle on the cinnamon, sugar lemon zest mixture.  Remember to go all the way to three of the sides, top, left and right with all the stuff that goes inside.  Next sprinkle on the raisins and chopped pecans

Now it is time to start rolling.  Starting at the top roll the dough toward you and stretch it away from you with each roll.  This will make the inside of the cinnamon roll have more turns and therefore more goodies and thinner layers of dough. While rolling make sure your left and right edges are straight.  This will give you two roll from the ends that are full.

I often cut this amount of dough into 24 rolls; however you could do 12 and get twice as much cinnamon roll for you money (of course they would be twice the cost).

Depending on the number you cut, place them in the half pan cut side down.  If you are doing 24 rolls place 4 on the narrow edge and 6 on the long edge first thus giving you a guild for the placement of the balance of rolls.  Of course if you were cutting 12 it would be 3 X 4.  Note: remember that one of the 4 counts as one of the 6.

Wrap in plastic such that they are sealed but not too tight.  They will want room to proof.  I wrap the first wrap from the top to the bottom (the length of the pan with 6 rows of 4 in front of me) then turn the pan 90 degrees such that the second wrap is from side to side (4 rows of 6 in front of me)

Proof in the refrigerator over night and the next morning take them out of the refrigerator about 2 hours before you want to serve them.  Unwrap them and let them sit at room temp unless you house is cold and then do the same thing with the over to make a proof box with the hot water and light.  They will need to proof for about 1 hour and if using your oven as a proof box, remove the rolls and the water and preheat the oven to 375 degrees F and bake 30 mins.  Test the doneness by pulling one of the center roll up from its center and see if the dough is cooked – not wet. The dough should have cell structure.

When you remove them from the oven have another half pan ready to cover the roll and turn them over such that the “sticky” part in now on the top.  The turning over will need to be done quickly because the syrup will run out of the pan if done slowly.  Also be careful of your forearms because the syrup is very hot and gives you a very nice burn.  I have done it many times……

If you happen to have leftover cinnamon rolls they would make outstanding French toast or Bread Pudding.  They are best in either recipe if somewhat dried out therefore absorbing more of the egg, milk, sugar, cinnamon butter etc. batter

If you have any question you will be sure to ask and of course I will have an answer.





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