Cinnamon Rolls – The Quest with Vietnamese Cinnamon
Every once in a while, I get obsessive about this cinnamon rolls recipe. Usually it’s over something sweet, but that may be my sweet jaw whispering in my ear. Right now, cinnamon rolls with Vietnamese cinnamon are calling to me.Cinnamon Rolls Recipe
Sticky buns. Diet killer. Morning munching madness. Perfect. I like sticky fingers, we’re hammering out the Insanity workout 4-5 times a week plus Aikido, and the whole clan is a little insane in the AM. At least before the morning coffee and the dogs settle into their beds again.
Here’s a little taste of the WORC mornings… In the “freezing” So Cal fifty degree mornings our 100 lb dog’s teeth chatter like it’s Siberia even though he’s wearing a fleece jacket. At least until he’s been fed. Then he’s fine. I think it’s a sympathy ruse to expedite his morning meal service. Crazy.
So we’ve been getting a little Man of LaMancha on a quest for the perfect cinnamon roll. Well actually not we, me. See, Diane makes a mean sticky bun, she’s been touting it since we first met almost 15 years ago. However, I rarely get them as a treat.
Once a year she’ll treat me to a batch, just enough to make sure I stick around to change lightbulbs, take out the trash and keep the dogs amused. One of these days I’ll get the recipe out of her.
Until then I’ll keep seeking for a ultimate cinnamon roll recipe. If you’ve got one, help a guy out here and pass on the wealth!
One prerequisite for us is using Vietnamese cinnamon. It may look like a curly slap of bark, but is it amazing in flavor. Anytime we have a “good eater” guest over, we’ll pull out the hunks of cinnamon and make them get all beaver on it. They’ll give us that “You’re crazy” look, but still nervously take a piece and start chewing. After a couple seconds the burrowed brows widen in amazement as the bark magically transforms into a red-hot-esque tidbit. Try doing that with regular cinnamon.
Here’s my first attempt in finding the ultimate cinnamon roll. It is adapted from the Neiman Marcus Taste cookbook. They transformed their classic Monkey Bread recipe into a rolled delight. It is quite good, although I’m still irritated with myself for forgetting to add raisins during my pre-coffee stupor when I was making these. Maybe if I make my teeth chatter every morning Diane will make me a sympathy batch of her rolls.
-Todd
butter baking dishes & grate Vietnamese cinnamon
add melted butter & gently spread evenly over dough
gently blend butter, sugar, cinnamon & then roll
Cinnamon Roll Recipe
Ingredients
Dough
- 1 cup (235ml) Milk
- 1/4 oz (7g) Active Dry Yeast (1 pkg or 2 1/4 teaspoons)
- 1/4 cup (50g) Sugar
- 1 teaspoon (5g) Kosher Salt
- 1/2 cup (115g or 1 stick) unsalted Butter , melted
- 3 1/4 cups (400g) all-purpose Flour
Cinnamon Filling
- 1/2 cup (115 g or 1 stick) unsalted Butter , melted
- 1 cup (200g) Brown Sugar
- 2 Tablespoons (5g) ground Cinnamon (or 3 T freshly grated Vietnamese cinnamon if you can get it)
Icing
- 2 ounces (55g) Cream Cheese , at room temp.
- 1 cup (115g) Powdered Sugar
- 2 Tablespoons (30ml) Milk
Instructions
- Gently warm the milk to 110°F (lukewarm bath temp.) Pour milk into a large bowl with the yeast, sugar, salt, and melted butter. Stir to combine and dissolve yeast.
- Mix in the flour until a soft dough forms. (You may have to add a little extra flour if dough is too sticky. Should be slightly tacky without being overly sticky). Cover bowl with a towel or wax paper and set in a warm place to rise until doubled, about 1 hour.
- When dough is almost done rising, melt the Cinnamon Filling's butter (1/2 cup butter). Combine brown sugar and cinnamon in a bowl and set aside.
- Put dough on a lightly floured work surface. Roll dough out to approx. 1/4" thick and 18"x14".
- Spread Cinnamon Filling's melted butter evenly across the top surface. Evenly sprinkle cinnamon sugar mix over dough. Beginning with the longer side facing you, use both hands to roll the dough into a log. Slice the log into 12 even sections, approx. 1 1/2" wide.
- Lightly butter a 9"x11" baking dish. Place the rolls cut side up in the buttered baking dish leaving space in-between the rolls for room to rise. Cover and allow to rise until doubled (about 30 minutes in a warm place.)
- While rolls rise preheat oven to 375°F.
- Bake the rolls for about 25-35 minutes or until golden and cooked through. Remove from oven and allow to cool slightly.
- While cinnamon rolls are cooling, make the icing. Combine the cream cheese, powdered sugar, and milk in a bowl and whisk until smooth. Pour icing over warm cinnamon rolls and serve.
I just made the pseudo-Cinnabon cinnamon roll recipe (found on several websites) with Vietnamese cinnamon. It was way too good. My favorite so far. The dough was easy to work and made a dozen large rolls. And, you don’t even have to wait to slather on the icing–and indulge! I’m thinking of making a batch Christmas Eve, let rest in the frig overnight, and bake Christmas morning.
I noticed in the picture that you are using a chef knife to cut your rolls. I have found that a serrated bread knife works best, and there is no squishing of the layers…especially if your dough is chilled.
Actually, using sewing thread or clean floss is better. Just place the thread underneath the roll, cross them two ends together, and pull until the thread pierces through the roll. Here’s a photo I found randomly of what I mean (http://theobsessiveshopper.net/wp-content/uploads/2009/10/img_3617-300×225.jpg).
“…get Beaver On it” that is great line!
Good Luck on the quest..maybe Diane can be bribed with new Gear or a photo safari?
Photo safari? That would be fantastic. I think I’ll save that bribe for something bigger! ๐
These are gorgeous. Your photography is simply stunning! I love the breakdown so we can see every step (having not made them before it really helps) but the styling is impeccable. You are so gifted….
these look delish and i like the idea of the cream cheese glaze. that’s a new one for me. these are the perfect xmas morning treat!
Oh, choices…choices…Now I have two recipes I want to make for Cinnamon Rolls on Christmas morning! These look mighty good…I guess this is not a bad problem to have!! I have ground Vietnamese Cinnamon from Penzey’s so I might have to put it to good use! ๐ Ho ho ho! Merry Christmas!
I don’t have Vietnamese cinnamon…and I want some now. I’m seriously craving these yummies! YUM!
I am a sucker for a good cinnamon roll. Seriously perfect goodness all rolled up. I have a recipe that has been in the family for years and plan on rolling out a batch for Christmas morning.
One of my good friends dog is also a large dog who does the teeth chattering – I am freezing – noise when he wants something. I used to drive me nuts, now I laugh every time he does it. Priceless!
I have been making cinnamon rolls for close to 35 years and have tried many recipes. The best one so far is the Pioneer Woman’s. I am willing to bet the Vietnamese cinnamon would make a great addition.
I saw your recipe in Sunset magazine, you guys are amazing!!
I dunno Todd, those look like a pretty mean cinnamon roll . . . but as a female, gotta stick w/my girl Diane – LOL! The Professor made sticky buns this weekend and even wrote a post about them but he took a cheat and used puff pastry – have to admit they were might tasty. Have never tried Vietnamese Cinnamon but am going to buy some just cuz’ you said so – Merry Christmas you guys!
Great minds!! I’m going to have to knock out a batch of The Professor’s rolls. I know they are going to rock.
They look delicious! I was on a cinnamon roll lookout for a long time too, but found “the roll” when I made Pioneer Woman’s recipe.
I had a hunch Ree would have a killer recipe. I was looking for her book, but it seems to by buried and unseen. I’m going to have to start digging!
The recipe is on PW’s site!
I like your more girth friendly recipe, but here’s a richer one that uses eggs and calls for fresh ground Saigon cinnamon, and raisins too. Makes forty two but I’m sure you can scale it down to twenty two:
http://www.marketmanila.com/archives/sisters-cinnamon-roll-recipe
Then you don’t have to wait for Diane’s sticky bun recipe.
Enjoy
Mmmmmmmm, these look soooo amazing! They would be perfect for a special breakfast! ๐
scrum-ditili-umptous!
Vietnamese Cinnamon is the best! I have been obsessed with the stuff for years, I put it in everything I can think of. A little goes a long way, it definitely has a kick.
There is nothing like a fresh, out of the oven, cinnamon rolls. I tested two recipes. One is from Peter Reinhart and the other one is from Cook’s Illustrated. Both really easy to make. Cook’s Illustrated call them Sticky buns. They are done in two days and they use buttermilk. The dough is quite nice to work with. Peter Reinhart calls them cinnamon buns and can be done in one day. If you need any of these recipes just send me an email. Both were good recipes. I don’t know which one I prefer, I would have to bake both and taste them side by side. ๐