Pumpkin Spice Cinnamon Rolls with Scale

 

Cinnamon Rolls –

This makes 2 jelly roll pans or more (cookie sheets) of rolls.

Bread:

720g flour (see instructions below)

½ cup sugar (100g)

1 ½ teaspoon salt

2 packages yeast

½ cup milk

½ cup water

¼ cup butter (57g)

2 eggs

1/2 teaspoon nutmeg

Orange food dye

Topping:

Melted butter (85g)

100g brown sugar

1 Tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves

Black food dye

Normal Icing:

1/3 cup softened butter (76g)

3 cup confectioner’s sugar (363g)

About 3 Tablespoons cream (milk)

1 ½ tsp. vanilla

Blend butter and sugar together.  Stir in cream (milk) and vanilla until smooth.  Add milk if needed.

or

Maple Cream Cheese Icing 4 ounces (113g) full-fat brick cream cheese, softened to room temperature 3 Tablespoons (45ml) pure maple syrup 1 Tablespoons (15ml) whole milk 2/3 cup (80g) confectioners’ sugar, sifted

1/2 tsp vanilla

sprinkle salt

optional: 1/8 teaspoon ground cinnamon

    Make the icing: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the confectioners’ sugar (and cinnamon, if using) and beat on medium speed until creamy. Spread on warm cinnamon rolls.

Tips & Instructions:

• Eggs should be room temperature.  If refrigerated, set them out before starting this recipe.
• In a large bowl: stir together 188g flour and dry ingredients
• Warm butter, milk, and water together in the microwave or on the stove.  (I usually soften the butter and then add the water and milk.) Check temperature by putting a drop on your wrist like you would check milk for a baby.  It should be warm, but not hot!
• Mix dry ingredients with milk/margarine.  After blended together, continue to mix for 2 more minutes.
• Add the orange food dye.

• Add eggs one at a time and mix.  
• Add flour, a little at a time, to make a stiff dough.  Keep slowly adding and continue to knead until well mixed.

• Grease a large bowl.  Add batter (in a ball shape).  Turn batter over so that it is greased lightly on all sides.  Let rise in a warm place until it doubles in size.
• After it has doubled in size, make a fist, and punch it down in the center. Pull the edges toward the center.  Place the dough on a lightly floured pastry sheet. Knead enough to reshape into a ball. Cover with a tea towel and let rest for 10 minutes.  Cut into 2 pieces. If there are bubbles in the dough, remove them by squeezing them with your fingers.
• Roll one piece into a 9 x 15 rectangle.   
• Brush with melted butter.  Mix topping and sprinkle generously over the butter.  Roll into a jelly roll shape (15 inches long)
• Prepare jelly roll pans by lining with parchment paper or lightly greasing.  Cut jelly roll into one inch pieces using kitchen scissors or dental floss. Space apart like when you make cookies.
• Repeat the last three steps with the other half of the dough.
• Place in the oven, NOT turned on, with a cup of boiling water on the side.  Let raise for an hour or until doubled in size.
• Remove the pans from the oven, and set them on the countertop while preheating the oven. 
• Preheat the oven to 350F (180c) degrees. 
• Bake for 10 to 12 minutes.  (Bake one pan at a time. Two can be baked at a time if you have a convection oven and space the racks accordingly.)
• After baking, remove rolls from pan and cool on wire racks.  
• Frost when completely cooled.