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Currants Cinnamon Rolls
Uploaded on: April 5th 2018
FLAVOR: Divinely Sweet with slight underlying tang
TEXTURE: Delicate, Soft, fluffy, cloud of perfection.
EQUIPMENT: Standing mixer (optional)
Soft, fluffy, cloud of perfection. Sweet, tangy, spiced perfectly. These cinnamon currants rolls are a thing of dreams. They are just such a decadent, delicious cinnamon roll. If you love cinnamon rolls, these are definitely one for the books that is a must try. They will probably become one of your favorite things.
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For me, I do enjoy myself a fluffy cinnamon roll. However, adding the currants to the center of these rolls are just what they need to balance everything out. Not only do they have everything you want from a cinnamon roll, but the addition of the tanginess and slight crunch from the currants - let me tell you! Actually, I really think you need to try them out so you can see for yourself that this is what's been missing all along when it comes to those amazing cinnamon rolls.
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I have seen so many variations when making a cinnamon roll dough, from using a tangzhong, to mashed potatoes, to pouring heavy cream over the dough before baking. I know all of these things can make amazing rolls; however, I'm using my very basic and simple recipe for the dough portion. These are thoroughly enjoyed, and the simplicity of it all makes it even better.
They lack absolutely nothing in my opinion. The dough is so soft, they are like biting into a pillow, or a cloud. The flavors of the slight vanilla undetone, the tartness of the currants,
they aren't too doughy - I could go on. We hope you enjoy them as much as we do, and they become a part of your recipe rotation for a delicate and well-loved cinnamon roll!
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STICKY DOUGH
Have you heard the Miss Rachel's song "Icky sticky Bubble-gum?" Well, if you haven't, this is how it goes!
"Icky sticky icky sticky, bubble gum, bubble gum, bubble gum. Icky sticky icky sticky bubble gum...." etc. I think you may get the point.
This dough is an icky sticky, icky sticky dough-y, dough-y, dough-y.
Thats what makes these rolls super fluffy and soft, like biting into a cloud.
Imagine sinking your teeth into this luscious, pillowy dough, that's filled with sugar and spiced perfectly with cinnamon and don't forget the crunch from the currants.
Having a sticky dough will result in a much softer and more tender roll.
When working with a sticky dough, you want to try and avoid adding more and more flour. Adding too much flour will alter the end result, with a tougher dough and more bread like roll.
One of my biggest tips when working with a sticky dough, is moving quickly and swiftly, without pressing too hard on the dough. Quick, gentle movements make it easier to work with a sticker dough like this one. Having a dough scraper on hand for a job like this is a great tool to help with the dough and also with clean up. Scarping down your counter with the dough scraper is a great way to remove any bits of flour that may have adhered to your countertop.
If you have a stand mixer on hand, I highly recommend using it, since it makes the job more manageable, provides for quick clean up and easier all around.
Sprinkle on:
2 tbsp granulated sugar
mixed with 1/4 tsp of cinnamon
1.In a heat proof bowl add warm water and sugar and gently warm water to body temperature and add in yeast.
2. In a mixing bowl add flour, sugar and salt together and mix well.
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3. Add yeast and water mixture to our dry ingredients.
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4. Add vanilla, melted butter and our egg to our bowl.
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5. Bring everything together until it is a shaggy dough. You can use a spoon to get started to keep your hands a little clean.
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6. After it has come together, set dough on your countertop and start kneading (see video for kneading instructions). You can use a standing mixer to knead, and it will take about 5 minutes.
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If you are using a stand mixer, I have found a little extra flour may be needed. If it seems too sticky you can add 2 tbsp of flour at a time but no more than 1/4 cup of flour. If it is still very sticky, we will coat with non-stick cooking spray which will bring it together.
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When kneading by hand the dough can be a little sticky, so I move briskly when kneading.
7. After kneading place dough into a bowl sprayed with non stick cooking spray. Coat dough with non stick cooking spray and cover to rest and double in size.
8. Melt butter.
9. Mix sugar and cinnamon to the melted butter to form a thick paste.
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10. After dough has doubled in size, roll out dough into a rectangle to a 1/4 inch thickness.
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11. Pour melted butter paste on dough and spread evenly.
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12. Sprinkle currants on top and gently give them a press.
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11. Start to roll from the side closest to you. Roll into a log.
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12. Cut your log into half and then cut each half into 4 to 6 pieces. Depending on how big you cut them the baking time will vary.
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13. Place each cut piece, cut side down on a piece of parchment paper. Place an inch apart from each other.
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14. Pre heat over to 350 degrees F
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15. Lightly cover with cling wrap and let sit for 20 to 30 minutes to rise until double in size. You don't want to over-proof your dough.
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16. Remove cling wrap or covering and bake for 30 to 35 minutes.
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17. Make your glaze by combining powdered sugar and milk. Mix until a thick consistency.
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18. Remove buns from oven after baking and spread or drizzle glaze on top.
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19. Sprinkle with a little cinnamon sugar mixture on top (optional)
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