Tuesday, November 12, 2013

Holiday Cinnamon Rolls with Chef Brad
















The Holiday season really is the perfect season for cinnamon rolls.  I love them and I need to tell you something that I believe with all my heart.  There is no such thing as a healthy cinnamon roll.  It is purely sacrilegious to have a healthy cinnamon roll.  They should be light, fluffy, sweet, buttery, dripping with goodness,  and served warm with more butter. That is what a cinnamon roll is all about.  No whole wheat cinnamon roll for me, not a chance.  I do love healthy food, but not in a cinnamon roll.  No never ever will that happen.  If you want healthy, don't eat a cinnamon roll, stick to your granola bars.  
 
My mom made the best cinnamon rolls.  They were so sticky and wonderful.  She set the standard for me. She used white flour, 100% and oh my they were good.  She was a wonderful bread maker,  her bread was great also.  She actually made cinnamon rolls out of her bread dough. 

One thing I have to say is that all white flour is not equal.  It makes a huge difference what one you use in baking.  I only use a white flour that is bromain free.  And one of my very favorite flours in the world is Honeyville's Artisan White Flour, now available in small bags. It is amazing.  The end result is over the top goodness.  I have recently tried it on my cinnamon roll recipe.  I thought my rolls were amazing before, but using this flour put them over the top.  Tender and delicate is the best way to describe the texture of the dough.  


The weather is cooling,  time to start baking again.  Time to bake cinnamon rolls.  Time to rediscover the joys of a really good cinnamon roll.  The Holiday season is all about fun foods. That is how you really enjoy the Holidays.  Our bodies can handle a few weeks of fun if we are doing the things our bodies need to stay healthy. No guilt for me when I sit down to a wonderful warm cinnamon roll dripping in goodness.  And yes sometimes I eat two.  Now, enjoy my delicious Holiday Cinnamon Rolls Recipe!

Ingredients (Dough):
1/2 cup & 1/2 Tbsp Honeyville Buttermilk Powder + 3 cups Water
1/4 cup Butter, melted
1/4 cup Agave Nectar
3 tsp Salt
4 Eggs
1/4 cup SAF Yeast

Cinnamon Topping:
1/2 cup Brown Sugar
1/2 cup White Sugar

Frosting:
1/3 cup Coconut Oil, melted
8 ounces Cream Cheese
1 cup Hazelnut Non Dairy Creamer
Powdered Sugar, to desired consistency

Yield: 26-28 Cinnamon Rolls

Directions:
In your BOSCH Universal Mixer, add ingredients in this order: Buttermilk, butter, agave nectar, salt, eggs, 3 cups Alta Artisan Flour, and yeast. Make sure to place the yeast on top of the flour.

Turn on mixer and start mixing. While mixing, slowly add remaining Alta Artisan Flour, 1 cup at a time, until dough begins to pull away from the sides of the bowl.

Knead dough in mixer for 6 minutes, then remove and place in an oiled bowl and let rise until double in size.

Divide dough into two pieces and roll out into a large rectangle. 

In a separate bowl, combine your ingredients for your cinnamon topping.

Brush dough with butter, then sprinkle cinnamon topping on top.

Roll dough towards you pulling the dough to tighten as you roll it. Cut into rolls and place in an oiled baking pan.

Preheat oven to 400 degrees.

Repeat the process for the other dough ball. 

Bake in a preheated 400 degree oven for 5 minutes, then 12-15 minutes at 325 degrees.

While rolls are baking, begin your frosting.

In a mixer, add coconut oil, cream cheese, and hazelnut creamer. Whip until smooth, adding the powdered sugar as you whip, until you get the desired consistency you're looking for.


Remove rolls from oven and allow to cool for 10-15 minutes before frosting. Frost and serve.


It just isn't the Holiday season without these super delicious, and super large cinnamon rolls.


Happy Holidays to you.  Chef Brad~America's Grain Guy 

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