Ooey, gooey cinnamon rolls with a hint of whole wheat and flax, drizzled with cream-cheese glaze

BRING HOME THE BAKIN’ Rolls Royce Ooey, gooey cinnamon rolls with a hint of whole wheat and flax, drizzled with cream-cheese glaze They’re the Cadillac of cinnamon rolls! The Mercedes of bunz! The limousine of baked cuisine! OK, you get the point. These luxurious cinnamon rolls will drive you wild! Dough 2 cups all-purpose flour 1 cup whole wheat flour ¼ cup ground flaxseed 1 pkg (8 g) or 2¼ tsp quick-rising yeast 1 tsp salt 1 cup 1% milk ¼ cup brown sugar 2 tbsp butter 1 tsp vanilla 1 egg, lightly beaten Filling 2 ⁄ ³ cup brown sugar 1 tbsp ground cinnamon 2 tbsp butter, at room temperature Glaze 2 tbsp light cream cheese, at room temperature 1 tbsp butter, at room temperature ½ cup icing (confectioner’s) sugar ½ tsp vanilla MAKES 12 ROLLS PER ROLL 269 calories, 7.1 g total fat (3.7 g saturated fat), 6 g protein, 47 g carbohydrate, 3 g fiber, 33 mg cholesterol, 227 mg sodium 292 • To make dough, combine both flours, flaxseed, yeast and salt in a medium bowl. Mix well and set aside. • Add milk, sugar, butter and vanilla to a small pot. Heat over medium heat, stirring often, just until milk is warmed, butter is melted and sugar is dissolved. Do not simmer or boil. Remove from heat and carefully pour into a large mixing bowl. Add half the flour mixture and egg. Stir using a wooden spoon until well blended. Add remaining flour mixture and stir until a soft ball forms. Turn dough out onto a lightly floured surface. Add a bit more flour if dough is too sticky. Knead dough until smooth and elastic, about 1 minute. Place dough in a clean bowl that has been lightly oiled. Cover with a tea towel and let rise in a warm place for 30 minutes or until double in size. • Meanwhile, make filling. Mix brown sugar and cinnamon in a small bowl and set aside. • Line a 9 x 13-inch baking pan with parchment paper and set aside. • When dough has risen, turn out onto a lightly floured surface. Roll out dough to a 12 x 14-inch rectangle. Using a butter knife, spread 2 tbsp butter evenly over dough. Sprinkle with brown sugar-cinnamon mixture and spread evenly to edges. Roll up dough jelly-roll style. You should end up with a 12-inch long roll. Using a very sharp knife, slice roll into 12 equal pieces. Arrange rolls in a single layer in prepared pan. Cover with a tea towel and let rise in a warm place for 30 minutes. • Preheat oven to 350°F. Bake rolls for 25 minutes. They should be puffed up and light golden brown. Remove from oven and let cool slightly while you prepare glaze. Using an electric mixer, beat together all glaze ingredients in a small bowl until smooth. Spread evenly over warm rolls. (Note: Add 1 tbsp milk to drizzle glaze as pictured in photo.) You know, I really don’t need buns of steel. I’d be happy with buns of cinnamon. Ellen DeGeneres

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A recipe from the latest book by Janet and Greta Podleski, The Looneyspoons Collection: Janet & Greta's Greatest Recipe Hits Plus a Whole Lot More! Read more: http://www.ottawacitizen.com/technology/steve-jobs/Punny+girls/5658378/story.html#ixzz1cluQAHN2

Transcript of Ooey, gooey cinnamon rolls with a hint of whole wheat and flax, drizzled with cream-cheese glaze

Page 1: Ooey, gooey cinnamon rolls with a hint of whole wheat and flax, drizzled with cream-cheese glaze

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Rolls RoyceOoey, gooey cinnamon rolls with a hint of whole wheat and flax, drizzled with cream-cheese glazeThey’re the Cadillac of cinnamon rolls! The Mercedes of bunz! The limousine of baked cuisine! OK, you get the point. These luxurious cinnamon rolls will drive you wild!

Dough2 cups all-purpose flour 1 cup whole wheat flour ¼ cup ground flaxseed 1 pkg (8 g) or 2¼ tsp quick-rising yeast 1 tsp salt 1 cup 1% milk ¼ cup brown sugar 2 tbsp butter 1 tsp vanilla 1 egg, lightly beaten

Filling2⁄³ cup brown sugar1 tbsp ground cinnamon 2 tbsp butter, at room temperature

Glaze2 tbsp light cream cheese, at room temperature 1 tbsp butter, at room temperature ½ cup icing (confectioner’s) sugar ½ tsp vanilla

MAKES 12 ROllS

PER ROll 269 calories, 7.1 g total fat

(3.7 g saturated fat), 6 g protein,

47 g carbohydrate, 3 g fiber,

33 mg cholesterol, 227 mg sodium

292

• To make dough, combine both flours, flaxseed, yeast and salt in a medium bowl. Mix well and set aside.

• Add milk, sugar, butter and vanilla to a small pot. Heat over medium heat, stirring often, just until milk is warmed, butter is melted and sugar is dissolved. Do not simmer or boil. Remove from heat and carefully pour into a large mixing bowl. Add half the flour mixture and egg. Stir using a wooden spoon until well blended. Add remaining flour mixture and stir until a soft ball forms. Turn dough out onto a lightly floured surface. Add a bit more flour if dough is too sticky. Knead dough until smooth and elastic, about 1 minute. Place dough in a clean bowl that has been lightly oiled. Cover with a tea towel and let rise in a warm place for 30 minutes or until double in size.

• Meanwhile, make filling. Mix brown sugar and cinnamon in a small bowl and set aside.

• Line a 9 x 13-inch baking pan with parchment paper and set aside.

• When dough has risen, turn out onto a lightly floured surface. Roll out dough to a 12 x 14-inch rectangle. Using a butter knife, spread 2 tbsp butter evenly over dough. Sprinkle with brown sugar-cinnamon mixture and spread evenly to edges. Roll up dough jelly-roll style. You should end up with a 12-inch long roll. Using a very sharp knife, slice roll into 12 equal pieces. Arrange rolls in a single layer in prepared pan. Cover with a tea towel and let rise in a warm place for 30 minutes.

• Preheat oven to 350°F. Bake rolls for 25 minutes. They should be puffed up and light golden brown. Remove from oven and let cool slightly while you prepare glaze. Using an electric mixer, beat together all glaze ingredients in a small bowl until smooth. Spread evenly over warm rolls. (Note: Add 1 tbsp milk to drizzle glaze as pictured in photo.)

You know, I really don’t need buns of steel. I’d be happy with buns of cinnamon.

Ellen DeGeneres

Chap11_Baked Goods.indd 292 10/5/11 12:42 AM

55643_TXT1_0302_p292.p1.pdfPDFForSoftProofing150DPISoftproofs / Épreuves-écran

Job: 55643_INBCyan,Magenta,Yellow,BlackDate: Oct-12-2011 alain