Mrs. Prosch’s Olde Bakery V: Cinnamon Rolls
Hubby’s last birthday brought about the opportunity to try something new in the baking department. After consulting my favourite recipe-magazine “lecker” I knew I just had to try Cynthia Barcomi’s cinnamon rolls. The pictures were awesome. May admittedly didn’t call for recipes using cinnamon, but the rolls also have raisins in them. At least one guest, Zuckerneffe, loooves raisins, so I went for it.
First I had to cook 125 g potatoes.
After squishing them I added 60 g soft butter
and squished some more. Then I added an egg, 1/8 l milk, 1/8 l buttermilk and 21 g yeast (I used dry yeast).
I took my big bowl and put 650g flour, 35g sugar and 3/4 teaspoon salt into it. The recipe then calls for 40g raisins, which the whole family thought of as not enough.
I then added the potatomix to the dry ingredients and blended them.
Now came the fun part! I had to knead the dough with bare hands for 5 minutes til it was smooth. Back with it in a buttered bowl and covered it with a damp towel so I could wait an hour for the dough to rise, giving me some time for reading 
.
You can bet that after an hour I couldn’t wait to lay my hands on that beautiful dough again, and lucky I was: I was allowed to punch it down!
Ever tried punching a dough and taking pictures of it at the same time? That takes mad skillz. And it feels oh-so-good!
After buttering my spring form I melted 2 spoons sugar-beet sirup and 60 g butter in the microwave. I then mixed 4 spoons sugar and 1 spoon cinnamon. Flour got sprinkled on my working-top and I rolled the dough to a 2 cm thickness. Finally using my new red rolling pin!
I proceeded to smother the dough rectangle with the butter-sirup and left some space at the edges. Then I sprinkled the cinnamon-sugar over it like a mad fairy-godmother.
Mouthwatering! Especially if seen up-close, yummi!
I then rolled the whole sticky mess up like “lecker” instructed: “like a carpet”.
A sharp Solingen knife helped me to cut it into 3-4 cm thick pieces, which I put into my spring-form and let rest for another 30 minutes.
Doesn’t that look like golden perfection? Look again:
After 30 minutes they were snuggled close like Kindergarteners on their first field-trip: A bit scared, but definitely excited for the things to come.
I baked them for about 30 minutes on 165° (air-circulation) and out they came: Smelling awesome and looking like a cake.
The texture was so fluffy that all three grandmas couldn’t believe I didn’t use “real” yeast and everyone came back for seconds. Especially Zuckerneffe and the birthdayboy.
