Cinnamon Pull Aparts
Raizel’s obsession with cinnamon was not assuaged by the cinnamon muffins. Although my cinnamon muffins were good, apparently, they still did not compare to Cinnamon Pull Aparts.
So, last week, Raizel, her friend Cassy, and Cassy’s mother, Consolita and I had a bonding experience. We baked Cinnamon Pull Aparts together.
As I shared, originally, my niece, “Yo-Yo,” gave me a great recipe for Cinnamon Pull Apart Buns. However, when the time came to make the recipe, it was too blury to read.
So, Consolita and I did a quick Google search and found this recipe, originally from the Fleishman’s Yeast Company. I altered it slightly, as I made the dough in a food processor, minimized the amount of margarine used, and rolled it out and baked them as a pinwheel slices, rather than as balls of dough.
3 cups all-purpose flour (I use spelt). Add up to 1/4 more to prevent it from being too sticky.
1/4 cup sugar
2.5 teaspoons RapidRise Yeast
1 teaspoon salt
3/4 cup milk (I used rice milk)
1/4 cup water
1/4 cup oil (original recipe called for margarine)
1 cup sugar (I used Demerara, raw sugar)
1 tablespoon cinnamon
1/2 cup margarine, melted (I used Smart Balance)
1 cup icing sugar
3 tablespoons milk (I used rice milk)
Place flour, sugar, yeast and salt in food processor and pulse to blend. The original recipe called for warming the milk, but, I did not do that. Instead, I added hot water to the milk, together with the oil and the egg, and blended it until it formed a smooth dough.
Kneed dough on a lightly floured surface until well blended and slightly elastic. Cover and let the dough rest for 10 minutes.
Blend together the sugar, cinnamon and melted margarine.
Roll the dough into a rectangle, on a lightly floured surface or between 2 layers of parchment paper.
Spread the sugar, cinnamon and margarine over the dough.
Starting on the long side, roll up dough as tightly as possible, jelly-roll style.
With a serrated knife, slice into ½ inch slices and place pieces closely together cut side down on greased or parchment lined pan.
Bake in a preheated 375*F oven, until done and rolls are golden brown.
For glaze: Mix the icing sugar and milk in a bowl, adding the milk 1 teaspoon at a time. Stir until desired consistency.
Drizzle glaze over rolls while still warm.
These are the original instructions:
Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine milk, water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
For filling, combine sugar and cinnamon in a shallow bowl.
Cut dough into 36 pieces. Dip each piece into the melted butter and then roll in the cinnamon sugar mixture. Place in fluted tube pan that has been generously sprayed with cooking spray. Combine any remaining butter and sugar and drizzle over rolls. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
Bake in preheated 375ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool 5 minutes in pan, then invert on serving plate.
Making it it the food processor was much faster and easier!
Here are the pictures:
Final outcome: Raizel and everyone else loved the rolls. The smell of cinnamon was heavenly too!
Overall, this was a successful culinary adventure, and fun too. It turns out that Consolita is a great cook, and she agreed to do this more often. I now have a cooking buddy!