Pumpkin Cranberry Swirl Muffins
Got some leftover cran sauce? Have I got an idea for you :)
A few weekends ago, Dave took on the project of making overnight cinnamon rolls. Cinnamon rolls are made of a rich dough – similar to a bread dough but they have butter and eggs inside, and they require some serious proof time. Which means that this is a big project – you need to know you’re going to make them the afternoon before you actually want to eat them (note: it’s worth it!)
Dave used Alton Brown’s recipe:
For the dough…
Ok, are you ready? Here’s what you do. I mostly observed this one, but I think I’ve got a good handle of it.
Whisk together the eggs, sugar, butter and buttermilk in your stand mixer with the whisk attachment.
Next, add two cups of flour an the salt and yeast. Continue to whisk until combined, and then break out the dough hook.
Add all but 3/4 cup flour and knead for about 5 minutes on low. The dough should be moist but not sticky when you are done – if it is sticky, you can add more flour, a little at a time. Knead for a few more minutes, until the dough clears the sides of the bowl. Then, take the dough out of the bowl and knead for just a few seconds. In the meantime, clean out your bowl, grease the sides just a little and put the dough back in to rise. Cover and leave for two hours to rise in the warmest place in the house. If you are in Portland and have no air conditioning, that would be the top floor.
When the dough is almost done proofing, mix together the dry topping ingredients and get the butter ready to spread as well. Grease the baking dish – a 9×13 brownie pan will be great – so it’s ready to go as well. Ideally it should sit close to your workplace.
This is what the dough will look like after its proofing session.
Flour your work surface. Retrieve the dough from the top floor and roll it out into a large rectangle – 18×12 inches. Brush this with the butter, but leave a 1/2 inch border along the top long side. Then sprinkle the filling on top.
Beginning with the edge close to you, fold the dough over just barely, and then continue to slowly roll the dough and topping up very tightly.
When you get to the empty buffer zone of dough at the top, use the melted butter that is not covered in topping to seal the dough shut.
Use a serrated knife to verrrrrry gently cut the cylinder into rolls and place them in the greased baking pan with plenty of space in between.
Don’t worry. They will expand plenty. Then, cover with plastic wrap and refrigerate overnight.
The next morning, take off the plastic wrap and put the pan in the oven while it IS TURNED OFF (very! important!). Fill another flat pan most of the way with boiling water and put it on the rack underneath them and close the door. This is basically for a 30-minute steam bath and proof for the rolls. After 30 minutes, take everything out of the oven and preheat it to 350 degrees.
Bake the rolls on the middle rack until they are golden brown, about 30 minutes. After they’ve cooled just a little, whisk together the milk and powdered sugar and drizzle it over the rolls.
And then – this part is important – if you are planning on blogging about these cinnamon rolls, you should remember to take a picture before there’s only one left:
Not from personal experience or anything.