I made cinnamon roll cupcakes.
Cinnamon Roll Cupcakes
Makes 24 cupcakes
2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast (they sell these in the store, they come in packages of 3 packets over by the um... like by the
freezer section in that corner where they also have refrigerated dough and stuff in Shop Rite.)
1/2 cup granulated sugar, divided (that's white sugar, and divided means have 1/4 and 1/4 of it separate)
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
4 1/2 cups bread flour (It has to be bread flour. They have this in the supermarket, too.)
1 cup brown sugar, packed (I used half dark brown, 1/4 light brown sugar, and 1/4 coconut palm sugar. But I'm weird and you can just use dark or
light brown. It has to be the packed kind, not the brownulated kind that comes in a bag. This comes in a box)
2 1/2 Tbsp. ground cinnamon
1/3 cup butter, softened
1. Dissolve the yeast and 1/4 cup of the granulated (white) sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
(Foamy doesn't mean it gets poofy or anything. It just gets light and the yeast covers the top layer of the liquid. It won't totally dissolve, so
2. Mix in the eggs, melted butter, salt, and other 1/4 cup of granulated sugar. Add flour gradually and mix until well blended and the dough forms a
ball. (I would use a Kitchenaid or equivalent stand mixer. If you use a hand mixer it might break. Use a dough hook when it starts to get thick).
2.5. Put in a bowl, cover (I cover with clingwrap/plastic wrap) and let rise in a warm place until doubled in size (about one hour). (You'll know
when it's done if you press two fingertips a half inch into the dough and the indentation remains.)
3. After the dough has doubled in size, turn it out onto a lightly floured surface, cover again and let rest for 10 minutes.
3.5. In a small bowl, combine brown sugar and cinnamon (use a fork). Line cupcake pan with cupcake liners (I like to double them up because these
cinnamon rolls are so moist), and lightly spray over the top of them with cooking spray.
4. Roll dough into a 12x22 inch rectangle. (I used a ruler to measure. Try to get it as rectangular as you can, so you don't need to cut it. Cutting
dough is always kind of a bad idea, so just stretch it and roll into corners to shape. Go for longer and skinnier, rather than shorter because the
rolls will be too big.)
Spread dough with 1/3 cup of the softened butter, using a spatula, and sprinkle -evenly- with sugar/cinnamon mixture. Roll up dough so that the
cinnamon and sugar is inside, and you end up with a looooong roll, and cut into 24 rolls. (I cut it with a sharp serrated knife. The lady who provided
this recipe online used floss, but my dough was too elastic for that to work. So I cut it and it worked fine.)
5. Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees
6. Bake rolls in preheated oven until golden brown, about 10-12 minutes, on middle rach. Let rolls cool completely before frosting (or else the
frosting will melt and slide off).
Now I used Betty Crocker Vanilla frosting to ice mine, rather than the Cream Cheese Frosting that was suggested in the link. You could do whichever. I
just dislike cream cheese based frostings.
Tomorrow I'm making rice pudding.... Mmmmmmm..
[edit on 5/16/2009 by ravenshadow13]