The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cascade Cabin Cinnamon Rolls

  • Pin It
sortachef's picture
sortachef

Cascade Cabin Cinnamon Rolls

Cascade Cabin Cinnamon Rolls


 One of my favorite things to do when I'm up overnight at our little mountain cabin is to make cinnamon rolls, with a long slow rise. I get a batch of dough going, and let it sit for a long time in a cool corner, to rise all day. Before turning in for the night I roll the dough out and shape the rolls. Sometimes I make them all the same size, and sometimes I make them look like mountain peaks, the way I've done in this recipe. They're just perfect the next morning with freshly brewed cabin coffee.


Cascade Cabin Cinnamon Rolls



Makes 8 large rolls


 


For the dough:


½ cup water at 100º


2 teaspoons yeast


2/3 cup milk, scalded and cooled


4 Tablespoons butter


¾ cup sugar


1 teaspoons salt


4 cups all-purpose flour


¼ cup flour for benchwork


 


For the filling:


2 Tablespoons butter, lightly melted


¾ cups raisins (I use golden raisins)


3 teaspoons cinnamon


2 Tablespoons sugar


 


Make the dough: Mix the water and yeast in a 4-quart bowl and let sit for 10 minutes to foam. Scald the milk in a small saucepan and add the butter to the milk while it's cooling. Add the ¾ cup sugar, the salt and 2 cups of flour to the yeast mixture in the bowl and, when the milk has cooled to body heat add it as well. Stir with the handle of a wooden spoon for 200 beats to make a smooth batter.


Add the other 2 cups of flour and work it into the dough to incorporate. Make a ball with the dough, scraping the sides of the bowl as necessary. Turn the dough out onto a lightly floured counter and knead for 5 minutes. Clean and dry the bowl.


Long rise: Put the dough ball into the bowl, cover with a lid or a piece of plastic wrap, and let sit in a corner to rise. Optimal temperature for this rise is 55-60º. If you can't achieve this temperature you may have to improvise by putting the dough by a doorway or on a cellar step. Let sit for 8 to 10 hours, punching down if the dough is super active.


Shape the rolls: Roll the dough into a 10" x 18" rectangle. If your cabin has no rolling pin use a wine bottle, as I do. Spread 2 Tablespoons of barely melted butter over the flattened dough.


Cut the dough into equal quarters, and then cut each quarter in half lengthwise at a 20º angle so that one end of each finished piece is 3" wide and the other 2".


Mix the raisins, cinnamon and sugar in a coffee cup and spoon equal portions along the center of each dough piece. When all the raisin mixture is distributed, roll each piece up, starting with the widest end and keeping one side flat as you roll.


Overnight rise: Arrange the somewhat unwieldy rolls in a buttered 8" square metal or glass pan. They'll want to flop some, so let them. Cover loosely with plastic wrap and let rise for 7 hours at 55º.


Bake the rolls: In the morning, let the rolls sit near the morning fire for an hour to warm up some. Preheat the oven to 425º and, once hot, put in the rolls. Bake for 10 minutes, lower the oven temperature to 350º and bake for 25-30 minutes more. If the tops get too dark, drape a piece of foil over the rolls for the last 10 minutes.


When the rolls are baked, put down your snow shovel and grab some coffee. The rolls should probably cool for 30 minutes, but I really wouldn't know - I've never been able to wait that long!


Disclaimer: These results were obtained in a mountain cabin with thin insulation and a 40-year old electric stove. Rising and baking times will vary.


For complete text and a few more photos, see original content at www.woodfiredkitchen.com

Comments

diverpro94's picture
diverpro94

Great Pic!

zoltan szabo's picture
zoltan szabo

Hey mate, I love the picture 2! I think i have something similar recipe between my notes but not 100%.


Happy Baking!

LindyD's picture
LindyD

Beautiful photo, and I like the way you presented the rolls.


Also looks like the skiing was good!

ryeaskrye's picture
ryeaskrye

Nice looking riolls too.

breadsong's picture
breadsong

This is one of the loveliest bread photos I've ever seen.
The cinnamon rolls themselves look like a random range of mountain peaks!
I just saw your post for your hoagie rolls today and decided to take a look at your blog - 
you've offered some really good information and beautiful-looking baking.
Thanks! from breadsong

sortachef's picture
sortachef

Breadsong and everyone else,


Thanks for your comments. I have to admit that this photo and this recipe developed almost subconsciously. I mean, hey, I'm at a mountain cabin, I love to bake and that, coupled with the snow falling softly overnight, just kind of led to one of those perfect moments.


By that time, in that mood, the photo practically took itself!


Cheers,


Sortachef

FireFighterJim's picture
FireFighterJim

OK.  Showing my age paraphrasing from "Fantasy Island", But, my gosh, if the rolls taste as good as they look,  They WILL be my new favorite.  Now that I'm retired from being FireFighterJim, I will only have to make a single batch for my family and I.


Plan to give them a try next week.  This is the week of the "English Muffin" from the Bread Bible.  Wish me luck.


 


Retired FirefighterJim