Cinnamon Rolls from scratch

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Cinnamon Rolls from scratch
Recipe & Photos: Rick Beach

Sweet Dough Recipe (Makes 24 or a Double batch) You can bake all or Refrigerate or Freeze half this batch)

You can cut this recipe in half by changing the "Serving" Box quantity to 12. That will auto adjust the ingredients. For this Double batch you need (2) 11x15 baking pans or (2) 12 inch Dutch Ovens
Prep Time 3 hours
Cook Time 20 minutes
Servings
Rolls
Ingredients
DOUGH INGREDIENTS
BRUSH THE TOPS OF THE BAKED ROLLS
ICING INGREDIENTS
Prep Time 3 hours
Cook Time 20 minutes
Servings
Rolls
Ingredients
DOUGH INGREDIENTS
BRUSH THE TOPS OF THE BAKED ROLLS
ICING INGREDIENTS
Instructions
  1. Making the Dough
  2. Bring egg to room temperature by placing it in a bowl of warm water while getting ingredients together.
  3. Never mix your salt & yeast together in the liquids. Doing so will usually kill your yeast.
  4. In its own large bowl whisk together 4 of the 4 1/2 Cups of Flour and the salt. Set this Flour and salt mix aside. (Reserve the 1/2 cup of plain flour)
  5. In a second bowl add the Warm Milk. The non-technical way of checking the temperature is to test on your wrist. Make it baby bottle warm. If you are the type that needs to use a thermometer the temperature should be on the yeast container, or you can find it on line. Many places state 110-115°F. Whisk Warm Milk, Agave, and Yeast together. Allow that is sit about 10-15 minutes to let the yeast "bloom".
  6. Next crack the room temperature warmed raw egg into a third bowl and whisk well. Once well whisked, slowly pour the whisked egg into the Milk, Agave, Yeast mixture while whisking it in.
  7. Lastly whisk the melted butter into the Milk mixture.
  8. In a large bowl mix half the flour salt mix with the entire warmed milk yeast mixture. At this point you can use an electric mixer to help the dough along. This will be thin enough since only half the flour mixture is being blended in this step. You can also use the old fashion way of mixing it in the bowl by hand. A Kitchenaid with a dough hook is even better.
  9. Or a Bread machine with the "Dough only option" could be used.
  10. Using a bread machine you could set it to "Dough" and "Quick Bread" (since we are using rapid rise yeast) and dump all the Flour/Salt mix, and the mixed liquids together, turn the machine on, and walk away. Most machines that have a program cycle for quick dough will produce the dough in about 45 minutes. Complete with the first "raise". Ready to roll out and add the filling. Then raise the 2nd time.
  11. For those using a more traditional methods read on.
  12. Once the really thin mixture (Half the flour salt and all the liquids) have been mixed, slowly start adding the remaining flour/salt mix Toward the end, use that reserves ½ cup of the flour and adjust dough to proper consistency.
  13. Kneading the Dough
  14. Turn out on a floured board and knead and fold until proper dough consistency. Not sticky. And not dry and stiff. But stretchy and beginning to show signs of air bubbles. Some describe it as soft as a baby's bare bottom. The dough in this stage needs to be very well kneaded. It takes some time and work if doing it by hand.
  15. First "Rise"
  16. Coat the well kneaded dough lightly with oil or butter (Pam or spray cooking oil is easiest), place in large warm raising bowl (a warmed heavy/thick glass or ceramic bowl works best). Cover the bowl with a towel or plastic wrap. Keep in a warm place for about 45 minutes. Dough should double. Punch down.
  17. Adding the Sugar & Cinnamon Filling
  18. Cut dough in half and work one half of the dough at a time to make rolls. On a floured board roll out dough, or work it by hand to about ¼ - ½ inch thick, in a rectangle about 16X20 inches. Spread with half the soft butter. Sprinkle with half the dough filling sugar mixture. Spread half the Raisins (optional) over the butter/sugar layer. Roll the dough up long ways so you have a log 20 inches long. Pinch the seam the length of the log. Slice across the log to make 12 equally wide rolls. Place the rolls in a warmed greased 11x15 baking dish. Or a greased warmed 12 inch Dutch Oven. Remember this is a double batch so you will need two baking dishes or two Dutch Ovens. Spray the tops lightly with Pam or other spray cooking oil. Repeat for the second half of the dough.
  19. Second "Rise"Cover and keep in warm area for about 45-60 minutes or until doubled.
  20. Preheat oven to 350° and Bake for 15-20 minutes or until slightly golden brown on the top. Properly baked they are soft but not under cooked and doughy. With a Dutch Oven and coals for 350° start checking them at 15 minutes, and then every 5 minutes until done. When removed from the oven brush the tops with melted butter.
  21. Mix all icing ingredients using a hand mixer about the time the rolls come out of the oven. Add additional powdered sugar to get your desired consistency. I like little peaks that keep their shape. Spread icing on slightly warm rolls. If it is too thick add 1/4 teaspoon of milk and completely remix and recheck. Keep at room temperature to ice the rolls.

    Let rolls cool slightly on a wire rack. While still warm spread half the mixture over each half batch of rolls.
Recipe Notes

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OCTO-PIE or Octopus Blueberry Pie


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OCTO-PIE or Octopus Blueberry Pie
I wish I could take credit for this idea, or even the name someone pegged this with. Both were found floating around on Facebook. I can only take credit for baking one of these in a Dutch Oven using charcoal. For all I know that has already been done. The pie I happened to see before attempting this only had a photo and no recipe. So I set off to try and produce the pie. I also wanted my own photo of the trophy…dish… in this case. Blueberries were used to create the desired contrast for the photo. Any fruit pie would work. The one I saw, I assume had used blueberries for the eyes. I happened to have a partial left over jar of Maraschino Cherries. The remainder of a jar left over from baking a Pineapple upside down cake in a Dutch Oven. The recipe I provide here was done in a Dutch Oven as well. This pie was baked in a glass 9 inch pie dish, raised up off the bottom of a 12 inch, deep style, Cast Iron Dutch oven, via an inverted second pie tin. Several layers of aluminum foil were put in on top of the pie tin prior to placing the glass pie plate containing the raw pie. The foil left long enough to go up the sides. The foil can be folded over in case the top starts browning too fast, but is mostly to assist in lifting out the pie once baking is complete. Enough coals to create 400° heat. In our case, 9 coals on the bottom, and 19 on the top lid. All coals arranged at the far perimeter of the bottom, and the lid.
Course DESSERT, PASTRY
Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 1 Hour
Servings
Pie
Ingredients
Pie (Crust & Filling)
Egg Wash
Course DESSERT, PASTRY
Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 1 Hour
Servings
Pie
Ingredients
Pie (Crust & Filling)
Egg Wash
Instructions
  1. Pre-heat Dutch Oven or Kitchen Oven to 400°
  2. Brush both sides of one uncooked pie crust with the egg wash mixture. Lightly grease Pie plate. Place the one Pie crust in the pie plate, up the sides, and trim off excess. (Save all trimmed pieces)
  3. Spread the Pie filling evenly over the bottom crust. Next spread the fresh blueberries over the filling (remember to save back 2 for the eyes, and about 10 for the brains 🙁 . If you are using Cherries for the eyes and brains, spread all the fresh blueberries on the filling.
  4. Brush both sides of the second uncooked pie crust and lay out on cutting board. Cut an upper main body with short tentacles. Cut a 2nd main body without tentacles. Using these dough 2 parts, sandwich cherries (or some of the fresh blueberries) to in effect become brains, as well as creating fill to form a raised 3D head. Seal the bottom dough to the top dough around the edge using the egg white solution. The tentacle half, is the top. Save back 2 cherries or 2 fresh blueberries to create the eyes. With a circle of dough larger than the cherry/blueberry fold the dough over the berry and lightly pinch to create an eye. Use egg wash to attach these eyes to the head. Keep this whole head/eye unit on the cutting board.
  5. Using other dough scraps, cut long tentacles, and snip along one long side (Or use pinking shears). Arrange these with a twist to make interesting looking Octopus tentacles that start somewhere in the, to be, head area. Extend them down to the very edge of the pie surface. Once those legs are in place use a spatula to gently lift head unit off the cutting board and into position on the pie. The head should cover the upper ends of the in place tentacles.
  6. Bake at 400° for 30 minutes and then check the browning. Cover with foil if excessive browning of the upper crust is occurring. Then bake another 10 minutes for a total bake time of 40 minutes, or until crust is golden brown.
  7. Serve warm with vanilla ice cream. Oh yeah!!
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RECIPE: Pumpkin Roll with Cream Cheese Filling


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RECIPE: Pumpkin Roll with Cream Cheese Filling
This Pumpkin Roll with Cream Cheese Filling is a Holiday favorite. Exceptional any time of the year severed with a cup of coffee. Way easier to prepare than most people think.
Course DESSERT
Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
The Cake Roll
Cream Cheese Filling
Powdered sugar for the towel
Course DESSERT
Prep Time 25 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Servings
Ingredients
The Cake Roll
Cream Cheese Filling
Powdered sugar for the towel
Instructions
The Cake
  1. Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).
  2. Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.
  3. Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.
  4. In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.
  5. In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.
  6. Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.
  7. Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.
Filling
  1. While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.
The Filling & the Rolling
  1. Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving. These can be made ahead and frozen.
  2. Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.
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