I’m thrilled to start this new chapter of blog posts! Each month, I’ll be sharing with you a recipe that is inspired by a book I recently read. Naturally, I’m starting with my own novel entitled PROJECT GEN.
In this young adult sci-fi, Adam Westbrook gets recruited by a secret organization to use his coding skills in the hopes of rescuing his father and putting the end to the evil cyborg who is holding him captive. Before an important meeting, Adam gets embarrassed from the sugary remains crusting his lips after devouring “a cinnamon roll the size of a salad plate.” Because of this, I had to develop a recipe that encapsulates this mega-sized pastry. (To read more about this novel, go here.)
The secret to these delectable rolls is the tiny amount of nutmeg that is used in the filling. It leaves you questioning what makes these cinnamon rolls extraordinary. Something very similar happens to Adam in the story. 😉
Here’s the recipe:
1 standard packet active dry yeast, 2 1/4 tsp
1 cup warm milk
2/3 cup granulated sugar(plus 1 tbs sugar for yeast)
1/2 cup unsalted butter, melted
2 eggs, lightly beaten
1 egg yolk, lightly beaten
4 1/2 cups all-purpose flour
1/2 cup unsalted butter, very soft
1 cup sugar
2 tbs cinnamon
1 tsp nutmeg
1/2 cup powdered sugar
1 tsp vanilla extract
2 tbs milk
I used the bowl from my stand mixer fitted with the dough hook for this recipe. If you do not have a stand mixer, using a large bowl and hand mixer will be fine. First, add yeast, warm milk, and 1 tbs sugar. Stir together gently and allow to sit for 10 minutes or until foamy on top. Stir in melted butter, additional sugar, and beaten eggs until combined. Add flour 1 cup at a time until you have a workable dough. The dough should be sticky but not sticky enough to stick to your hands. Place dough into a lightly greased bowl and set into a warm place to rise until doubled (about one hour).
In the last minutes of the dough rising, prepare ingredients for the filling. In a small bowl, stir the sugar, cinnamon, and nutmeg. Take the risen dough and flip the dough onto a lightly floured cutting board.
Pat it down lightly to release the air inside and roll it with a rolling pin into a large rectangle. Smear the butter on and then sprinkle the filling on top.
Roll the dough up tightly into a log. Using a bread knife or other serrated knife, cut the into 12 cinnamon rolls. Grease a 9 x 13 or two round pans and place cut cinnamon rolls into prepared pan(s). Place them into the oven on the middle rack AND THEN turn the oven to 350 degrees. (In the time it takes for the oven to come to temperature, the rolls will get a gradual second rise.) Bake cinnamon rolls for 20-25 minutes or until lightly golden on top.
While cinnamon rolls are baking, prepare icing. In a small bowl, combine powdered sugar, vanilla, and milk until fully incorporated (void of lumps). Drizzle onto warm cinnamon rolls and ENJOY!
Stay tuned to see what I’m whipping up for next month.
Until next post,