I saw the cinnamon rolls on the Avid Baker’s Challenge website and I couldn’t decide if I truly wanted to make a full recipe or a half recipe, but then when I started making it, I definitely didn’t want to deal with halving a recipe late at night. I’ve definitely messed recipes up because I halved some ingredients but not others.
I knew I didn’t really want to make it with pastry cream since I barely had enough time to make cinnamon rolls as it was so I went a more traditional filling – butter, sugar, cinnamon. I added some other things like chocolate in the center and some almonds. Figured it would be an interesting combination of items I had around the house.
I decided to make a pan of them for my friend’s house party (Sunday house parties are fun, but dangerous). I added a coffee cinnamon glaze on top which was a hit as well.
(adapted from here)
900 g flour (450g of AP flour and 450g of cake flour)
12g instant yeast
50g butter, softened
50g butter, melted
1 tablespoon cinnamon
1/4 cup sugar
150g chocolate chips
200g almonds, toasted
1 cup powdered sugar
3 tablespoons milk
1/4 teaspoon espresso powder
1/4 teaspoon cinnamon
1. In the bowl, combine flour, salt, yeast, water, milk, butter (50g), sugar and knead for 7 minutes. Leave for 1 hour at room temperature.
2. After proofing the dough, roll out the dough.
3. Spread butter on the dough, sprinkle additional sugar and cinnamon (I didn’t really measure this part out as much as I probably should have.) I added the chocolate chips at the bottom of the rolled out dough so that the chocolate would be in the middle and then the almonds on the rest so it would be all over. Roll it up and cut it into pieces.
4. Stick in a nonstick or greased baking pan. Leave to proof for 60-75 minutes in the oven so it’s slightly warm.
5. Preheat your oven at approximately 400 degrees. Bake the buns for approximately 20 minutes.
6. Let cool and make the glaze.
7. Mix all the ingredients together (powdered sugar, milk, espresso powder, cinnamon).
8. Pour on top and enjoy!