My fall sewing has ended and my Christmas sewing is just beginning..... But for right now I am free to blog a few tasty things. This is a recipe I experimented with for my friend Tracy. Every now and then we have to have a bun (cinnamon roll) and a cup of tea (rooibos tea), and de-stress and the regroup. I need it as much as she does. (I hope she needs it as bad as I do).
I wanted to try something different the other day and I had seen a Cherry roll at a local tea shop and had to give it a try. I used my regular cinnamon roll dough recipe (whole wheat) and added my own home canned cherry pie filling (recipe to come). It was fabulous! So here is what I did.
Cherry Rolls
Dough:
2 Tbsp dry yeast
6 Cup whole wheat flour
2 Tbsp Gluten
2 tsp salt
6 Tbsp (non-instant) dry milk (1 cup instant)
1/2 cup instant potato flakes
2 Tbsp lecithin (optional)
2 cups hot water
1/3 cup honey
1/2 cup butter
2 tbsp lemon juice
2 eggs
Dissolve the yeast in the water. Add the honey, eggs, milk, salt, lemon juice, butter, potato flakes, and lecithin and 1/2 the flour. (mix the gluten with the flour or it will clump). Beat well and let rise. Add the remaining flour and kneed for 8-10 minutes. Let rise for 1 hour.
Filling:
1/3 cup honey
1/4 cup butter
1 can cherry pie filling
Mix honey and butter together.
Roll out the dough into a large rectangle. Spread with honey and butter mixture. Top this with cherry pie filling.
Roll into a "classic cinnamon roll". Cut with dental floss or a heavy thread. Makes 12 very large or 24 small cinnamon rolls. Place on a buttered pan or cookie sheet, cover and let rise for 20 minutes.
Bake at 375 deg F for 18-20 minutes.
Frosting
1/4 cup butter
4 oz cream cheese
2 cups (maybe a bit more) Powdered sugar
vanilla extract
Milk if needed
Mix the butter and cheese together. Add the sugar and vanilla. Whip into frosting. Add more sugar or milk if needed.
Frost the rolls when the come out of the oven, this melts the frosting all over the place and it is gooey, sweet and warm.
Heaven!
Tips and Tricks I have learned:
*non-instant powdered milk is tricky to work with. If you don't mix it in just right, it clumps. I have found that you either need to whisk it in carefully (not something I ever remember) OR mix it with your flour. This spreads it out and there is no clumping. The same goes for the gluten. It clumps something terrible, however, mixed with the flour there is no problem.
*Oven proofing - I have found that if I "proof" or raise my cut rolls in the oven, they get much bigger and fluffier. This is quite an accomplishment with 100% whole wheat. What I do is heat the oven to 200 deg. F and then TURN IT OFF. While that is heating, I boil a kettle of water. When the rolls are cut and in the pan, I our the boiling water into a baking dish in the oven and slip my rolls right in there. I let that set for 20 minutes. I remove the rolls and the water, heat the oven to temperature and bake as usually. The buns get really big. Because of this, I space them well on the pan so they are NOT touching when I put them in, they will be when I pull them out to bake.
I wanted to try something different the other day and I had seen a Cherry roll at a local tea shop and had to give it a try. I used my regular cinnamon roll dough recipe (whole wheat) and added my own home canned cherry pie filling (recipe to come). It was fabulous! So here is what I did.
Cherry Rolls
Dough:
2 Tbsp dry yeast
6 Cup whole wheat flour
2 Tbsp Gluten
2 tsp salt
6 Tbsp (non-instant) dry milk (1 cup instant)
1/2 cup instant potato flakes
2 Tbsp lecithin (optional)
2 cups hot water
1/3 cup honey
1/2 cup butter
2 tbsp lemon juice
2 eggs
Dissolve the yeast in the water. Add the honey, eggs, milk, salt, lemon juice, butter, potato flakes, and lecithin and 1/2 the flour. (mix the gluten with the flour or it will clump). Beat well and let rise. Add the remaining flour and kneed for 8-10 minutes. Let rise for 1 hour.
Filling:
1/3 cup honey
1/4 cup butter
1 can cherry pie filling
Mix honey and butter together.
Roll out the dough into a large rectangle. Spread with honey and butter mixture. Top this with cherry pie filling.
Roll into a "classic cinnamon roll". Cut with dental floss or a heavy thread. Makes 12 very large or 24 small cinnamon rolls. Place on a buttered pan or cookie sheet, cover and let rise for 20 minutes.
Bake at 375 deg F for 18-20 minutes.
Frosting
1/4 cup butter
4 oz cream cheese
2 cups (maybe a bit more) Powdered sugar
vanilla extract
Milk if needed
Mix the butter and cheese together. Add the sugar and vanilla. Whip into frosting. Add more sugar or milk if needed.
Frost the rolls when the come out of the oven, this melts the frosting all over the place and it is gooey, sweet and warm.
Heaven!
Tips and Tricks I have learned:
*non-instant powdered milk is tricky to work with. If you don't mix it in just right, it clumps. I have found that you either need to whisk it in carefully (not something I ever remember) OR mix it with your flour. This spreads it out and there is no clumping. The same goes for the gluten. It clumps something terrible, however, mixed with the flour there is no problem.
*Oven proofing - I have found that if I "proof" or raise my cut rolls in the oven, they get much bigger and fluffier. This is quite an accomplishment with 100% whole wheat. What I do is heat the oven to 200 deg. F and then TURN IT OFF. While that is heating, I boil a kettle of water. When the rolls are cut and in the pan, I our the boiling water into a baking dish in the oven and slip my rolls right in there. I let that set for 20 minutes. I remove the rolls and the water, heat the oven to temperature and bake as usually. The buns get really big. Because of this, I space them well on the pan so they are NOT touching when I put them in, they will be when I pull them out to bake.
These rolls are "proofed" and ready to bake.
4 comments:
Oh YUMMMM!!!
looks really good. I've used my home bottle pie fillings to make a braided loaf before as well as cinnamon rolls. Very good and not hard to do.
O, MY GOODNESS! How truly wonderful - now I am drooling all over the place! UMMMMMMMM.
On the filling, is that the store-bought cherry pie filling that you're adding honey and butter to, or is it the plain cherries in water that you're adding honey and butter to?
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