Cinnamon Raisin Rolls

Oh, man—what a day of distraction! And not because today just happens to be Halloween .I started the day so well, too: drove my sister to work at 7:30 AM (on a Sunday), went for a little jog around the university, showered and was ready to be productive by 9:30. But, somehow, in between writing cover letters and revising resumes, I decided my iTunes playlist needed updating and that my photos needed editing. Fast forward to 2 PM, and I was still futzing around with iTunes. Some people waste countless hours on Facebook; as for me, no longer a part of the FB Community (OMG, drama), all I am left to waste the hours away with are email and iTunes.

At least I baked. That should count for something.

Rolls again. But wait, these are actually pretty good! I did (instead of working) as I usually do when searching for a recipe: I went to Tastespotting and did a quick “bread” search. After a few minutes browsing and ogling all the gorgeous photos, I came across a recipe for Cinnamon Raisin Bread from A Chow Life. I stuck to the recipe, except, because I didn’t want to get my hands dirty, I let my bread machine do all the kneading. The directions described below, however, use the original hand-method. Another thing I changed is that I used almonds instead of walnuts and replaced 1 tbsp of butter with olive oil. (I didn’t want to cut into a second stick of butter.) Finally, as evidenced in the pictures, I made rolls, not a loaf.

I like this. The flavor is warm and spicy from all the butter and cinnamon. The color is also amazing—hello, gorgeous cinnamon speckles. And, the wonderful aroma of sugar and spice and everything nice that takes over the kitchen during baking is seriously in itself almost reason enough to make this.

Enjoy!

Cinnamon Raisin Rolls (slightly adapted from A Chow Life)

INGREDIENTS

1 pkg (or 2 1/4 tsp) active dry yeast

1/2 cup warm water

1/4 tsp, plus 3 tbsp sugar

2 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/2 tsp ground cinnamon

1/2 cup walnuts, toasted and chopped (I used almonds)

5 tbsp butter, melted and cooled to room temp. (I used 4 tbsp butter and 1 tbsp olive oil)

1/2 cup water

1 cup raisins

METHOD

  1. Stir the yeast, warm water, and 1/4 tsp sugar together in a small bowl. Let the mixture stand in a warm location until the yeast starts foaming, 5-10 minutes.
  2. Combine the flours, remaining sugar, cinnamon, salt, and walnuts in a large bowl. Stir well. Stir the yeast mixture, butter, and 1/3 cup water into the flour mixture. Then stir in the raisins or work them in by hand. Let stand 10 minutes.
  3. Transfer the dough to a lightly floured surface and knead by hand until it is smooth and elastic, about 7 minutes.
  4. Lightly oil a large bowl and turn the dough in it to coat it with the oil. Cover the bowl loosely with a kitchen town and let the dough rise in a warm location until it is doubled in bulk, 45 -60 minutes.
  5. Oil a 9 x 5 x 3 inch loaf pan. Punch the dough down and shape it into a loaf. Press the loaf into the prepared pan and, again, cover it loosely with a kitchen towel. Let it rise in a warm place until it nearly fills the pan, 45-60 minutes. (Or, if making rolls, I cut and rolled the dough into 13 pieces, placed them on a floured baking sheet, covered and let proof also for about 1 hour.)
  6. Preheat the oven to 375 degrees. Bake the bread until the top is browned and the bottom sounds hollow when tapped with your finger, 35-40 minutes. Remove from the pan and let cool on a rack. (In my case, before baking, I brushed the roll tops with water. Then, I baked for about 28 minutes.)

Look at those speckles! So pretty!

Advertisements
Post a comment or leave a trackback: Trackback URL.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: