Swirl Rolls

Maple Cinnamon Rolls

Yield: 12 large rolls

DOUGH

1 cup (240ml) whole milk*

2/3 cup (135g) granulated sugar

1 and 1/2 tablespoons (14g) Red Star Platinum yeast (2 standard size packets)*

1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces

2 large eggs, at room temperature

1/2 teaspoon salt

4 and 1/2 cups (563g) all-purpose flour (spoon & leveled), plus more for dusting/rolling

FILLING

1/2 cup (115g) unsalted butter, softened to room temperature

1/4 cup (60ml) pure maple syrup

1/4 cup (50g) granulated sugar

1 Tablespoon ground cinnamon

MAPLE ICING

1 and 1/2 cups (180g) confectioners’ sugar

2 Tablespoons (30ml) pure maple syrup

2 Tablespoons (30ml) whole milk

Make the dough: Heat milk to about 95°F (35°C)– use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.

Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here’s what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.

Grease the bottom and sides of a 9×13 inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.

For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy. Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed– this dries out your dough!) and stick in the refrigerator for 8-12 hours.

Remove rolls from the refrigerator and let rise in a warm place just as you did in step 2 until they are puffy, about 1-2 hours. Mine usually take 1 and 1/2 hours.

After the rolls have risen, preheat the oven to 375°F (191°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don’t brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.

Make the icing: Whisk all of the icing ingredients together. If it’s too thin, add a little more confectioners’ sugar. Drizzle icing over warm rolls. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days– I prefer this over storing in the refrigerator. I find that dries them out, but do what you like best.

Notes

Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of
the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.

Milk: Whole milk preferred for richest tasting dough. 2% or 1% would be fine, but not ideal. Nonfat is not recommended.

Yeast: If not using an instant yeast, rise time may be up to 40% longer. 

Faster Option: If planning to bake the rolls right away,  instead of sticking the rolls in the refrigerator, loosely cover them and let rise in a warm place just as you did earlier until they are puffy, about 2 hours. Then continue with the baking

https://sallysbakingaddiction.com/melt-in-your-mouth-maple-cinnamon-rolls/#tasty-recipes-71375-jump-target

 Cinnamon Buns I

 
2 tsp (10mL) yeast (quick rise)                       

⅔ tsp (3mL) sugar
⅓ cup (75mL) hot tap water                           

⅔ cup (150mL) buttermilk
2 tbsp (30mL0 shortening                               

1 tbsp (15mL) sugar
½ tsp (2mL) salt                                              

2 cups (500mL) flour     
1 tbsp (15mL) margarine                                

thread
 
Warm cereal bowl under hot tap water, dissolve yeast in sugar and warm water, let stand 10 minutes. Using your stand mixture add buttermilk, shortening, sugar, salt, 1 ¼ cup (300mL) flour. Add yeast mixture and blend for 30 seconds. Beat 2 minutes on medium speed. Stir in ½ cup (125mL) flour (dough sticky). Knead 5 minutes on a floured board incorporate in ⅓ cup (75mL) (texture velvety). Roll into a rectangle ⅛ inch thick (rolling pin size). Spread with softened margarine. Sprinkle with brown sugar/cinnamon mixture.  Roll up tightly and cut using thread (put thread under, bring around, cross and pull). Line circular tin with foil and grease with Pam. Place in pan.
(possibly 450°F for 20-25 minutes)

Cooking Class Grade 11

Cinnamon Buns II

1 tbsp (15mL) unsalted butter, melted for pan

Filling
¾ cup (190mL) packed dark brown sugar     

¼ cup (60mL) granulated sugar
2 tsp (10mL) cinnamon                                   

1/8 tsp (½mL) cloves
1/8 tsp (½mL) salt                                           

1 tbsp (15mL) unsalted butter, melted

Biscuit dough
2 ½ cups (625mL) all-purpose flour               

2 tbsp (30mL) granulated sugar
1 ¼ tsp (7mL) baking powder                         

½ (2mL) baking soda
½ tsp (2mL) salt                                              

1 ¼ cup (315mL) buttermilk
6 tbsp (90mL) unsalted butter, melted

Icing (not necessary)
2 tbsp (30mL) cream cheese, softened          2 tbsp (30mL) buttermilk
1 cup (250mL) sugar

 

Preheat oven to 425°F. Pour 1 tbsp melted butter in 9” non-stick pan; brush to coat pan.

Filling-combine sugars, spices and salt in small bowl. Add 1 tbsp melted butter and stir with fork or fingers until mixture resembles wet sand; set aside.

Dough-whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tbsp melted butter in measuring cup or small bowl. Add liquid to dry and stir with wooden spoon until liquid is absorbed (dough will look shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until no longer shaggy. Pat dough with hands into 12 x 9” rectangle. Brush dough with 2 tbsp butter. Sprinkle with filling leaving ½ “around edge. Loosen dough from work surface, starting from long end tightly roll. Pinch seam to seal. Cut evenly. Lightly flatten top of swirl to keep filling in place. Place in pan. Brush top with remaining melted butter. Bake until golden brown 23-25 min. cool 5 min before icing.

Icing-whisk cream cheese and buttermilk until thick and smooth. Shift sugar over. Whisk until smooth glaze forms about 30 seconds. Spoon over buns.

Cooking Class grade 12

UBC Cinnamon Buns

Rolls
3 cups (750mL) milk                                       

6 tbsp (90mL) margarine
6 tbsp (90mL0 sugar                                       

1 tbsp (15mL) salt
1 tsp (5mL) sugar                                           

½ cup (125mL) lukewarm water
2 envelopes 22mL (4 ½ tsp) dry yeast           

2 large eggs
9 cups (2.25L) all-purpose flour  

                   
Filling
¾ cup (175mL) melted margarine, divided     

1 ¼ cup (300mL) sugar (white or brown)
2tbsp (30mL) ground cinnamon
 

For rolls, scald milk (can microwave, needs to be warm on inside of wrist). Stir in margarine, the 6 tbsp (90mL) sugar and salt. Cool to lukewarm.

Dissolve the 1 tsp (5mL) sugar in lukewarm water. Sprinkle yeast over dry mixture. Let stand in warm place 10 min. Stir

In large bowl combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4-5 cups (1-1.25L) of the flour and beat well for 10 minutes. With wooden spoon gradually add enough of the remaining flour to make a soft dough.

Turn dough out on lightly floured surface and knead until smooth and elastic, adding addition flour as needed (this is a soft dough). Place in well greased dough and roll over to grease the top. Cover with a damp cloth and let rise in a warm place, until double in size. About 1 hour (if want can stop now, place in fridge and continue later)

Punch down dough and turn out on lightly floured surface. Divide dough in half.

To fill, roll out each piece of dough into 9x18” rectangle. Brush each rectangle generously with melted margarine. Combine the 1 ¼ cup (300mL) sugar and cinnamon. Sprinkle an equal portion on each rectangle. Roll dough up like a jelly roll, stating from the long side. Cut evenly. Place remaining melted butter in bottom of pan. Arrange slices in pan and cover loosely with wax paper. Let rise in pan until doubled in size, about 45-60 min. (alt. cover and place over pot of simmering water, about 15 min). 
Bake at 350°F for 35-45 min

            Cooking class grade 12

Orange Swirls

2/5 cup (100mL) orange juice                  

2/5 cup (100mL) sugar
1/5 cup (50mL) margarine                       

2 cups (500mL) flour
1 tbsp (15mL) baking powder                  

½ tsp (2mL) salt
2/5 cup (100mL) shortening                    

1 cup (250mL) milk
1/5 cup (50mL) brown sugar                   

½ tsp (2mL) cinnamon
 
Line square cake pan with foil. Combine together orange juice, white sugar and margarine. Place in square pan, heat over medium heat. Simmer 2 minutes until margarine is melted.  Preheat oven to 450°F. Sift together flour, baking powder and salt. Cut shortening into dry ingredients using pastry blender. SPRINKLE milk over dry ingredients, stirring with a fork till mixture forms a ball. Knead 10 times. Roll dough into a rectangle ⅛ inch thick. Sprinkle on mixture of brown sugar and cinnamon. Roll up. Slice into pieces using thread (pull thread under, then bring up and pull together).  Place in square pan. Bake 20-25 minutes or until golden brown.

Cooking class Grade 11

Rhubarb and Strawberry Roly-Poly
Makes 12

Syrup
2 cups (500mL) water                                        

1 cup (250mL) sugar

Dough
3 ¾ cup (675mL) all-purpose flour                     
4 ½ tsp (22mL) baking powder
1 ½ tsp (7mL) salt                                              
2/3 cup (150mL) shortening
1 cup (250mL) milk

Filling
2 cups (500mL) cut up rhubarb (½”; 1 cm) pieces
1 cup (250mL) sliced fresh strawberries            
1/3 cup (75mL) sugar
½ tsp (2mL) cinnamon                                        
1 tbsp (15mL) butter

 Syrup

Combine water and sugar in 9x13” (23x33cm) pan and place over low heat until sugar is dissolved. Remove from heat and set aside.

Dough
Combine flour baking powder and salt in a bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Add milk and stir with fork until all ingredients are moistened. Turn down on lightly floured surface and knead gently about 20 times. Roll dough out to 10x12” (25.5x30.5cm) rectangle. Spread rhubarbs and strawberries over rectangle. Mix together cinnamon and sugar. Sprinkle over strawberries and rhubarb. Dot with butter. Roll up starting at the long end. Press edges to seal. Cut into 12 pieces. Place down in pan with syrup. Bake at 450°F for 25-30 min.

Cooking Class Grade 12