The Fresh Loaf

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Skunk Bellies (aka Cinnamon Rolls)

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Dwayne's picture
Dwayne

Skunk Bellies (aka Cinnamon Rolls)

Name: Skunk Bellies (aka Cinnamon Rolls)

 Description:

 First take 3 fresh Skunks and remove the soft under bellies.  Just kidding, no animals were harmed in the preparation of this recipe.  : )

 

Some how or another as our kids were growing up we gave Cinnamon Rolls a funny name and that name has stuck.  The original recipe was called “60 Minute Cinnamon Rolls.”  I was amazed at how good they were and it only took 1 hour.  I’ve modified this recipe quite a bit over the years.  It will still work for making Cinnamon Rolls in an hour if you shorten up a few steps.  However, if you take your time they will be even better.

 

 

# of Loaves

Loaf Size

Grams

Cal/Loaf

$/Loaf

Total dough Weight (TDW)

24

 Cinnamon Roll (100g)

 2,400

317.5

$0.14

 

 

Total Formula

Weight

Volume

  

Ingredients

%

Grams

Cups

TBSP

Tsp

Calories

Cost

Total Flour

100.00%

951

     

Flour, All Purpose

100.00%

951

7   

9

2   

3,460

 $0.69

Milk, Whole (120°F)

59.14%

562

2   

4

2 3/5

343

 $0.52

Egg, Whole (2)

10.75%

102

 

6

2 1/5

146

 $0.25

Leaven, Yeast Instant

2.37%

23

 

2

2   

73

 $0.10

Sugar, Granulated

10.75%

102

 

8

 1/2

395

 $0.12

Salt, Table

1.18%

11

  

2   

 

 $0.01

Fat, Crisco

12.15%

115

 

9

 

1,055

 $0.39

Filling

       

Fat, Butter, Unsalted

5.38%

51

 

3

1 4/5

367

 $0.33

Sugar, Brown

47.31%

450

2   

 

2 1/8

1,695

 $0.68

Spice, Cinnamon Powder

3.44%

33

 

3

2 8/9

85

 $0.16

Totals

252.47%

2,400

   

7,620

 $3.25

 Process Notes:

  1. Place the Flour, Yeast, Granulated Sugar, Salt and Crisco into the Mixing bowl and mix for 30 seconds to evenly distribute the ingredients.
  2. Add the Milk (heated to about 120°F) and Eggs (2 at room temperature) to the mixing bowl and mix for 6 to 8 minutes on 2nd speed in a Kitchen Aid mixer.  You may need to scrape the bowl occasionally.  Make sure that the flour at the bottom of the bowl is incorporated.  The dough will be quite soft at this point, too soft to knead by hand.
  3. Remove the beater, scrape the sides again, and cover the bowl.  Let rise for 15 minutes.  The dough will be much firmer after the 15-minute rest.
  4. Turn the dough out onto a well-floured counter top and pre-shape into a rectangle.  Let rest for 2 minutes.
  5. With a rolling pin roll the dough out to a 32” x 20” rectangle. 
  6. Melt the filling Butter and spread on top of the dough.  Cover the dough with the mixed dry filling ingredients (Brown Sugar and Cinnamon).
  7. Roll the dough up lengthwise like a jellyroll (from the short side) into a log.  (Note: for more turns stretch the dough as you roll it up).
  8. Elongate your log (roll it back and forth and make it longer) to 36”.  With thread, unflavored dental floss or a knife cut the log into 24 pieces each about 1 ½” long.  Line your baking sheets with parchment paper.  Place the slices onto your baking sheet leaving about ½” between the slices. Note: I use a ½ Sheet Pan (12” x 18”) or two Cookie Sheets (10” x 15”).
  9. Cover the sheets with plastic to keep them from drying out and let rest for 1 to 2 hours (or 30 minutes if you are hungry or in a hurry).  The rolls can be refrigerated overnight at this point (before the rest).  Remove from the refrigerator and let stand at room temperature the next morning before baking.
  10. Bake in a pre-heated oven at 350°F for 30 to 35 minutes.

 


Process

 

Home (could be a Commercial column too)

Final Dough

 

 

 

Mixing

 

 

 

Type of Mixer

Spiral (Kitchen Aid)

  

Mix Style

Improved

  

Dough Temperature

80°F

  

Attachment

Dough Hook

 

Fermentation

 

 

 

Length of Time

15 minutes

  

Temperature

Room

 

Shaping

 

  

Pre-shape

Rectangle

  

Resting Time

2 minutes

  

Shape

Roll out to a 32” x 20” Rectangle

  

Shape Process

See process notes (Steps 4 thru 8)

  

Proofing Device

Sheet pan (12” x 18”) | Cookie Sheet (10” x 15”)

 

Proof & Bake

 

 

 

Final Proof Time

1.5 - 2 Hours

  

Temperature

80°F | Room

  

Oven Type

Home Non-Convection

  

Total Bake

30 to 35 Minutes

  

Temperature

350°F

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Variation Hints for the Dough:

Flour – All Purpose Flour or Bread Flour.

Milk – Anything from Whole Milk to Non-Fat Milk, Buttermilk, or Rehydrate Dry Milk.

Sugar – Granulated Sugar, Brown Sugar, Honey, Or Molasses.

Fat – Butter, Crisco, or Oil (Corn or Canola)

 

Note:  Some of the variations may require some adjustments to the hydration (that is you may have to adjust the amount of Milk).

 

Variation Hints for the Filling:

Sugar – Granulated Sugar or Brown Sugar.

Cinnamon – Adjust to your own taste (we like it stronger, old family saying “If a little is good – more is better”.  We use more!).  Also try different types of Cinnamon.

 

Note:

Please provide feedback (things you like, things you dislike and things you would have like to see) on the recipe format as I am in the process of tweaking it.  I’ve combined features from a number of my favorite books as well as The Bread Baker’s Guild of America’s Format Guide.

Comments

isand66's picture
isand66

Yum....those look great.