The Fresh Loaf

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Yeast Water Cinnamon Rolls

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dabrownman's picture
dabrownman

Yeast Water Cinnamon Rolls

We bumped into a container marked as stock in the fridge.  We were looking for stock but inside was a once mature YW levain for panettone that we made on Feb 1st.   Here it was 2 weeks later and we still hadn’t used up all the excess levain build we had made trying to get to a panettone white levain.

 

Sadly, I had already started another YW levain a couple of hours before to make Cinnamon rolls.  So, I combined the two into one large YW levain.  My apprentice chucked in some more AP flour and barked that we would call it ready to go if it ever doubled.  We left it out on the counter overnight and sure enough, after a couple of hours in the morning, it was ready – in about 10 hours total.

  

Normally we wouldn’t make a levain that was 40% of the total weight of the dough but after recently following Peter Reinhart’s large levain process with success we though this wasn’t far out of line.  While the levain was finishing it’s doubling, we autolysed everything else, except the filling and the butter, for two hours.  We wanted to develop the gluten fully before adding the butter.

  

Once the autolyse and the YW levain came together, we did 10 minutes of French Slap and folds. The dough really developed nicely and became a supple and smooth.  After 20 minutes of rest, we stretched out the dough into a rectangle and added the softened butter and folded the dough envelope style.

  

We then did another 1 minute of slap and folds to incorporate the butter and get the gluten back in to its former well developed state.  We then covered  let the dough and let it ferment for an hour.

 

The dough was then rolled out ¼ “ thick on a floured work surface into a large rectangle.  The filling was sprinkled over the top and the dough rolled up jelly roll style from the wide side.  The dough was cut into 12 pieces and each one placed cut side down into a PAM sprayed  9x13” Pyrex glass pan.

 

The rolls were covered in oiled plastic and allowed to proof overnight on the counter for 12 hours.  Once the rolls had proofed we placed them into the preheated mini oven at 375 F and tossed ¼ C of water into the bottom of the broiler pan.

After 10 minutes the rolls were rotated 180 degrees and baked for another 10 minutes.  At that time the oven was turned down to 350 F, convection this time.  The rolls continued to bake for 5 minutes when they were rotated again and covered in aluminum foil to keep them from over browning.   The temperature probe set for 185 F was also inserted into the center of the rolls.

10 minutes later the rolls were at 185 F when they were removed and placed on a cooling rack.  After 10 minutes the powdered sugar and lemon juice glaze was applied with a spoon.

These cinnamon rolls are not overly sweet.  They are delicious and the perfect use for yeast water where sour is not wanted.  The crumb is moist open, nicely layered and shreds. The cinnamon and pumpkin pie spice, snockered dried fruits, chocolate chips and a modest amount of brown sugar with the lemony, sugar drizzled top is a great combination.  I couldn’t help myself and had 1 and half rolls for breakfast this morning.

Formula

Yeast Water Build

Build 1

Build 2

Total

%

Yeast Water

95

95

190

35.85%

Kamut

10

0

10

1.89%

Spelt

10

0

10

1.89%

Dark Rye

10

0

10

1.89%

Whole Wheat

10

0

10

1.89%

AP

84

106

190

35.85%

Total

219

201

420

79.25%

 

 

 

 

 

Yeast Water Starter Totals

 

%

 

 

Flour

230

43.40%

 

 

Water

190

35.85%

 

 

Starter Hydration

82.61%

 

 

 

Levain % of Total

39.96%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

AP

300

56.60%

 

 

Total Dough Flour

300

56.60%

 

 

 

 

 

 

 

Salt

8

1.51%

 

 

Water

115

21.70%

 

 

Dough Hydration w/o starter

38.33%

 

 

 

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Sugar

30

5.66%

 

 

Egg

95

17.92%

 

 

NF Dry Milk powder

25

4.72%

 

 

Butter

58

10.94%

 

 

Total

208

39.25%

 

 

 

 

 

 

 

Total Flour w/ Starter

530

 

 

 

Water

305

 

 

 

 

 

 

 

 

Hydration w/ Starter & Adds

73.18%

 

 

 

Total Weight

1,051

 

 

 

% Whole Grain

12.26%

 

 

 

 

 

 

 

 

Filling

 

 

 

 

1/2 C Chocolte Chips

 

 

 

 

3/4 C Cranberries, Raisins & Apricots Rehydrated in 2 T Brandy

1/2 C Brown Sugar + 1 T White Sugar

 

 

 

1/2 T Pumpkin Pie Spice

 

 

 

 

1 YT Cinnamon

 

 

 

 

 

 

 

 

 

Glaze

 

 

 

 

1/3 C Powdered Sugar and 1T of Lemon Juice

 

 

 

 

 

 

 

Comments

baybakin's picture
baybakin

Looking good dabrownman!
What is it that is so amazing about butter, sugar and sweet dough rolled like that?  Whatever it is, it is amazing.  I'll be posting up mine I just did recently probably today.  great minds think alike? (or fools flock together...)

dabrownman's picture
dabrownman

I'll give you a shout :-)   Like you, we love cinnamon roll and we know why - Because they taste great!

Glad you liked the post and will look for yours.

Happy baking.

linder's picture
linder

Wow, those look good!  We are still eating off the lemon anise seed cake, but these go on my must bake list.  Mmm nothing like a dose of snockered fruit to start your morning with a cup of coffee. 

Great bake,

Linda

dabrownman's picture
dabrownman

cake is quickly coming to the top of the bake list - after bagels.  Yes we believe in snockered fruit around here and darn near put it in everything including coffee :-)

Glad you liked the C rolls - they are very tasty.  I normally put nuts in there too but my wife isn't into nuts in stuff that is baked.  It is OK to be one though.

You will like these very much and thanks for the kind words!

Happy baking.

trailrunner's picture
trailrunner

but no pictures loading ..something is up or not with my server..so I will check back but the cinnabons sound GREAT !!  c

 

oooppss.there they are ...gorgeous buns :)  c

dabrownman's picture
dabrownman

but you would have to ask TFLoaf's resident expert; Ian,  about that :-)

Glad you liked the buns of fluff!

Happy baking

Floydm's picture
Floydm

Yum.

dabrownman's picture
dabrownman

Floyd and well worth the effort to chew and swallow them!  Or even a couple of them ...or half a pan........

Happy Baking Floyd.

Skibum's picture
Skibum

I may have to bake a batch of these for my upcoming BC road trip to Whistler and stops along the way!

Bale ON! Brian

dabrownman's picture
dabrownman

Brian - beautiful country.  These would make for very nice road nosh!.  Thanks for commenting.

Baking On !

isand66's picture
isand66

I've never been a big fan of the cinnabuns they sell in the mall since one of those monstrosities has enough sugar to last a week and calories for 2 days, but yours sounds semi healthy.....well maybe I will only have to walk an extra 5 miles on the treadmill instead of 10 :).

Those do look so tempting and must taste terrific.

After I lose some weight these will go on my bake list for sure.

Great job DA.

Bake on....Ian

dabrownman's picture
dabrownman

snacks.  The more you eat the more you lose.   She says it is a nanotech food thing most folks can't understand until they ahve had a few beers :-)  These bare very healthy compared to  those Cinnabon freaks of nature.  But you cant eat just one - but they are small and the more you eat the less you will weigh.    A perfect YW recipe!

Glad you like them

Happy baking Ian.

varda's picture
varda

I am officially not looking at any posts where I might gain weight accidentally.   But I peeked.   Very, very, nice!   -Varda

Raluca's picture
Raluca

These look amazing! Just mouth watering, will have to give them a try soon. Thank you for sharing!