Hi CJ Kitchen readers,
I am back! Life’s been rough since I’ve last had the chance to bake appelkuchen. But I’m back now. Losing my father to heart attack still leaves deep emotional wounds — never had the chance to say Goodbye — a flight to Brunei, where I was wishfully hoping to see him at the Berakas airport. During this food blog hiatus, I planned a wedding together with the groom and have successfully completed the CMA Board Report/Presentation with my assigned group.
The Cyn is back! I bring you Cinnamon Buns, from the Disney Food Blog.
Wait, what kind of cinnamon roll is this? Sweet dough, which is soft and easy to chew. The frosting is amazing. I’ve used lactose-free milk in this recipe. If you needed to substitute, almond milk would work fine, which might give it a bit of a nutty flavour.
Here is the recipe in PDF.
Main Street Bakery (Magic Kingdom): Cinnamon Rolls
*makes 16 extra large cinnamon rolls
1/2 cup warm water
2 packets active dry yeast (which was equivalent to 4 tsp)
2 tablespoons sugar
1 (3.5 ounce) package instant vanilla pudding (I bought Jello’s 100 g box)
2 cups milk
1 stick unsalted butter, melted (if you have salted, skip the 1 tsp salt)
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
2 sticks unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon
In a small bowl, combine water, yeast and sugar. Stir well until dissolved. Set aside.
In a separate large bowl, mix pudding and milk with a wire whisk*. Add in 1 stick of melted butter, eggs and salt. Mix well then add in the yeast mixture. Gradually add in the flour, 1 cup at a time, and knead until smooth.
(*If you’re using a stand-up mixer like KitchenAid, you can put it on the paddle attachment, which was what I used.)
Place in another large bowl that has been well-greased. Cover bowl with plastic wrap or clean, damp towel and let rise in a warm place until double in size. Punch down and let rise again.
Roll dough out on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21 inches in size. Take the 2 sticks of melted butter and spread over entire surface, using a pastry brush.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top of the buttered dough. Starting on the long end, roll up like a jelly roll.
Using a serrated knife, measure dough every 2 inches and slice. Take each roll into the palm of your hand and gently pack the roll to keep it from coming apart during baking.
Place each roll into a buttered baking pan and allow to rise again in a warm place for about 20 minutes. Bake in preheated oven at 350° for 20 minutes or until golden brown. Remove from oven and frost with cream cheese frosting (recipe below) while still warm. Yum!!
Cream Cheese Frosting Recipe
1 (8 ounce) brick of cream cheese, softened to room temperature
1 stick unsalted butter, softened to room temperature
1 teaspoon vanilla extract
3 cups powdered sugar (I managed to use 2.5 cups and it was still good — check the consistency of the frosting before adding more. Remember that icing sugar is pretty potent, when it comes to sweetness)
2-4 tablespoons milk
With an electric mixer, blend cream cheese, butter and vanilla until creamy. Slowly add in powdered sugar, 1 cup at a time. Mix well. After all of the powdered sugar has been mixed in, add the milk, 1 tablespoon at a time to thin out. Blend on low until smooth. Spread on warm cinnamon rolls.
– this is a very large batch. (8 cups is a lot of flour) So, if you don’t have a stand-up mixer, be ready to use your hands. I’m sure this recipe can be successfully halved. Even my KitchenAid Pro mixer had a rough time with the dough hook at the speed of 2 (which is the maximum it can go, with that hook, FYI).
– I will say this again: check your yeast for freshness. I was told that yeast keeps better when being placed in the fridge. Everyone makes yeast mistakes at least once… When I was at an Artisan bread-making class, the instructor really favours Red Star for yeast.
– I will reattempt this recipe at a later time and stuff it with blueberries, with a lemon glaze.
Yeast doughs aren’t terrifying to work with. It mostly takes patience and knowing what’s the best tipping point to rise your dough at. You know you are working with a good dough recipe if it doesn’t dictate how long you should wait. I am looking forward to trying various bread dough recipes. However, if you are terrified of yeast, try this America’s Test Kitchen version.
You can follow me on Twitter (@Cynderbug) for any new posts. Now that I’m a Mrs. and a future CMA, there will be a lot more collaborative effort to make our home more enjoyable. (Housework during hot summer days does equate to plenty burpees, right?!) I will be updating my food blog on a fortnightly basis. So, stay tuned!