New cookbook chronicles our love of cinnamon rolls

SARAH GISH
McClatchy Tribune News Service
Modified: February 27, 2013 at 5:20 pm •  Published: February 27, 2013
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SWEDISH CINNAMON ROLLS

Swedes like their cinnamon rolls on the spicy side, Fertig says. These cute, compact sweets get their kick from aromatic cardamom and taste great with coffee.

Makes 48 minirolls

1 recipe Traditional Cinnamon Roll Dough (see above)

Flour for dusting

½ cup granulated sugar

1 tablespoon cinnamon

1 teaspoon cardamom

4 tablespoons unsalted butter, melted

2 large egg yolks, beaten with 2 teaspoons water

¾ cup Swedish pearl sugar or coarsely crushed sugar cubes

Line 48 muffin cups with cupcake liners.

Transfer the dough to a floured surface. Cut the dough in fourths. Roll each fourth out to an 8-by-12-inch rectangle.

For the filling, combine the sugar, cinnamon and cardamom in a small bowl. Brush a fourth of the butter over the dough and sprinkle with a fourth of the spice mixture.

Roll up the dough and form it into a tight 12-inch-long cylinder. Cut each cylinder into 12 slices. Place each slice, spiral side up, in a paper-lined muffin cup. Repeat with the remaining dough. Cover the pans with a tea towel and rest in a warm place until almost doubled, 45 to 60 minutes.

Brush the tops of the rolls with egg wash and sprinkle with pearl sugar.

Preheat the oven to 350 degrees. Bake for 12 to 14 minutes, or until lightly browned.

Source: “I Love Cinnamon Rolls!”

Per roll: 439 calories (29 percent from fat), 14 grams total fat (9 grams saturated), 72 milligrams cholesterol, 73 grams carbohydrates, 6 grams protein, 221 milligrams sodium, 2 grams dietary fiber.

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CLASSIC CINNAMON ROLLS

For a twist, Fertig swapped the usual cream cheese frosting for an icing flavored with coffee and maple syrup.

Makes 12 large rolls

1 recipe Traditional Cinnamon Roll Dough (see above)

Flour for dusting

8 tablespoons unsalted butter, divided and softened

1 cup packed dark brown sugar

2 ½ tablespoons cinnamon

2 cups confectioners’ sugar

Pinch of salt

1 tablespoon whole milk

1 tablespoon unsalted butter, melted

2 tablespoons strong brewed coffee

½ tablespoon maple syrup

For the pan sauce, spread 4 tablespoons of the butter into the bottom of a 9-by-13-inch pan.

Transfer the dough to a floured surface and roll out to a 16-by-20-inch rectangle.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the dough with 4 tablespoons of the butter and sprinkle with cinnamon sugar. Starting with the shorter side, roll up the dough to form a tight 16-inch cylinder. Cut the cylinder into 12 rolls. Place in the prepared pan, spiral side up. Cover with a tea towel and let rise in a warm place until almost doubled, 45 to 60 minutes.

Preheat the oven to 350 degrees. Bake for 15 to 17 minutes or until lightly browned on top.

For the glaze, whisk the remaining ingredients together in a medium bowl. Drizzle over the warm rolls.

Source: “I Love Cinnamon Rolls!”

Per roll: 439 calories (29 percent from fat), 14 grams total fat (9 grams saturated), 72 milligrams cholesterol, 73 grams carbohydrates, 6 grams protein, 221 milligrams sodium, 2 grams dietary fiber.

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VEGAN CINNAMON ROLL DOUGH

This recipe makes an incredibly soft, flaky dough that you’d never guess was made without real eggs or butter.

Makes 6 jumbo, 12 large, 16-20 medium, or 48 minirolls

¼ cup water

¾ cup soy, rice or almond milk, preferably vanilla flavored

½ cup granulated sugar or date sugar

4 tablespoons vegan buttery-flavored sticks, such as Earth Balance, softened

1 ½ teaspoons salt

1 tablespoon powdered egg substitute, such as Ener-g Egg Replacer

3 1/3 cups all-purpose flour, plus more for kneading

2 ½ teaspoons instant or bread machine yeast

In a 4-cup measuring cup, combine the water, soy milk, sugar, vegan buttery-flavored sticks, and salt. Microwave on high for 1 ½ minutes or until warm. Whisk in the egg substitute.

Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes.

Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place (about 85 degrees) for 45 to 60 minutes, or until it has almost doubled.

Proceed with a cinnamon roll recipe.

Source: “I Love Cinnamon Rolls!”

Per serving (based on 12): 205 calories (22 percent from fat), 5 grams total fat (3 grams saturated), no cholesterol, 35 grams carbohydrates, 4 grams protein, 271 milligrams sodium, 1 gram dietary fiber.