Today is a lazy feeling day. The whole day feels like the long stretch you take after waking up to a bright late morning sun. Is it just me or is waking up in the sun one of the best things in the world? I might be part house cat. Wow, that’s concerning.
Lately I’ve been loving raspberries. I want them and their tartness in everything. I might be a little insane, but I think that they should be paired with everything. Chocolate, coconut, and today: cinnamon!
Waking up to the smell of cinnamon, sugar, and yeast is another one of the best things in the world. It’s like love turns into a scent and fills up your home. Mmmmm… and of course, I had to add raspberries.
Usually when I eat a cinnamon roll, it’s the sugar and spice that I notice first. That gooey buttery center, who doesn’t live for that? But when you bite into this pastry the dough is so amazingly soft and fluffy with the perfect amount of give, you forget that you normally just want to unroll the bread to get to the middle.
A good test of a breakfast roll is if it can last. Most cinnamon rolls taste really great when you pull them right out of the oven warm and soft from steam. But if that leftover roll still hits the spot three or four hours later when it is cold and has been sitting in the pan for a while, then that means it is good. And I’m eating a room temperature leftover roll an entire day later and it’s still delicious.
If you need something stellar to feed your family this week, you should try these. The dough comes together quickly the night before and shaping them takes only a little time. You can do it while your coffee maker is warming up. Breakfast will never be the same, my friends.
- 2 cups bread flour
- 3 Tablespoons sugar
- ½ teaspoon salt
- 1 package active dry yeast (2¼ teaspoons)
- ½ cup warm milk
- 4 Tablespoons softened butter, divided
- 1 egg
- 1 teaspoon vanilla
- 1 cup fresh raspberries
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ teaspoon ginger
- The night before you want to serve your cinnamon rolls, prepare the dough. In a mixer mix 1 cup of bread flour with 3 Tablespoon of sugar, salt, and yeast. In a small bowl whisk the warmed milk, butter, egg, and vanilla. Add to the dry ingredients and mix on low for 1 minute. Stir in the remaining flour one half cup at a time until it forms a dough and pulls away from the side of the bowl.
- Turn out the dough onto a lightly floured surface and knead about 5 minutes until the dough comes together in a smooth springy ball. Place the dough in a greased bowl and cover with plastic wrap.
- Place the covered bowl in a warm place in the kitchen and let it rise overnight until the dough double and deflates when poked.
- In the morning, preheat the oven to 350 degrees. Mix together ¼ cup brown sugar, 1 teaspoon of cinnamon, and ¼ teaspoon ginger.
- Gently push your fist into the dough to deflate and flatten on a floured counter with hands or rolling pin and roll into a 9x13 rectangle. Spread with 2 Tablespoons of butter and sprinkle with the filling. In the bowl that held the filling ingredients, crush the fresh raspberries into a paste and dot over the filling.
- Roll the rectangle pu tightly beginning at the 13 inch side. Tuck the edge under the roll and with dental floss or a sharp knife cut the roll into 1 inch slices.
- Place slices slightly apart in a greash cake pan. Let rise about 15 minutes. Bake 30 to 35 minutes or until lightly golden brown. Let stand 3 minutes before drizzling with a glaze of your choice and serving.