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“Bread and water – these are the things nature requires. For such things no man is too poor, and whosoever can limit his desire to them alone can rival Jupiter for happiness.”

— Seneca

Total Cinnamon Rush

A big oopsie!  It seems some innacuracies may have crept into the recipe, below.  My top goal for tomorrow is to straighten out the mess.  Please don't start on making this recipe until I get the mess cleared up.  With apologies, Mike

 

I can't believe I've never shared this recipe!  Though it is a bit Total Cinnamon Rush With Milkof a bother and has caused "issues".  It kinda reminds me of a line in The Beatles song about desserts, "Savoy Truffle" where they sing, "But you'll have to have them all pulled out after the Savoy Truffle!"  Yeah, it's THAT sweet!

This recipe is based on a recipe in Bernard Clayton's wonderful book, “Small Breads.” I converted it to use sourdough and to work at higher altitudes. These cinnamon rolls are addictive, more addictive than any mere sticky bun.

While we were testing this recipe, I gave it to two people. One made it the way I gave it to him. He gave some to a lady-friend who said that I had to be in league with the devil to make something so rich and seductive (not guilty!) The other decided that the recipe called for too much butter, too much cinnamon, too much brown sugar and made all sorts of heart and weight conscious changes. He then complained the recipe was for hockey pucks. Of course, he had changed the recipe into one for hockey pucks. Personally, I like cinnamon rolls more than hockey pucks, so please try it the way it's written, at least once.

Let's start with the dough ingredients:

Volumetric Measure (Cups)IngredientGramsBaker's Percentage (4)
1 CupMilk220 Grams25.5%
4 eachLarge Eggs200 Grams23%
6 TBSPUnsalted Butter90 Grams10%
2 CupsActive Sourdough Starter500 Grams57%
4 1/3 CupsBread Flour540 Grams62%
2 3/4 CupsWhole Wheat Flour340 Grams38%
1 1/3 TBSPSalt24 Grams2.7%
1/2 CupBrown Sugar120 Grams14%

You may develop this dough by machine, kneading by hand, or stretch and fold - all work very well with no adjustments needed to the recipe.  When the dough is developed, cover it with clingwrap and allow it to rise until doubled in size.  I prefer to use whole milk at room temperature.  Cold milk slows the rise, and using skimmed milk won't turn this into a health food, though it will cause you to lose out on some of the flavor.

While the dough is rising, measure, mix and set aside the Cinnamon Sugar mix.  As a hint, use a GOOD flavorful and aromatic cinnamon.  If you don't know what I mean, go to a spice shop and sniff some of the good stuff.  The stuff in grocery stores can be quite old and dull.

Volumetric Measure (Cups)IngredientGramsBaker's Percentage (4)
5 cupsDark Brown Sugar1070 Grams94%
5/8 CupCinnamon72 Grams6%

Next, measure, mix and set aside the nut and fruit mix:

Volumetric Measure (Cups)IngredientGramsBaker's Percentage (4)
2 3/4 CupsChopped Walnuts or Pecans330 Grams82%
1/2 CupCurrants or Raisins72 Grams18%

The last bit of prep work is to melt some butter and set it aside to cool.  You might do this an hour or so after you let the dough start rising.

Volumetric Measure (Cups)IngredientGramsBaker's Percentage (4)
1 1/2 CupsUnsalted Butter340 Grams100%

After the dough rises, it's time to make the rolls!

Put the dough onto a work surface
Put the dough onto a work surface

Gently roll it out until
Gently roll it out until

It is a 20 x 24 inch rectangle,. This will take some work – keep at it! If the dough gets stubborm, cover it and let it rest 15 minutes or so.
It is a 20 x 24 inch rectangle,. This will take some work – keep at it! If the dough gets stubborn, cover it and let it rest 15 minutes or so.

Pour the melted and cooled butter onto the dough
Pour the melted and cooled butter onto the dough

Forming a butter lake,  Yes, use all that butter!
Forming a butter lake, Yes, use all that butter!

Spread the cinnamon and brown sugar mix to absorb the butter before it's all over your table
Spread the cinnamon and brown sugar mix to absorb the butter before it's all over your table

Cover the surface fairly evenly with the cinnamon and brown sugar, topping it with the nut and raisin mixture
Cover the surface fairly evenly with the cinnamon and brown sugar, topping it with the nut and raisin mixture

Roll the 24" side towards you, like a jelly roll.  Or, perhaps, a cinnamon roll.
Roll the 24" side towards you, like a jelly roll. Or, perhaps, a cinnamon roll.

Keep rollin'
Keep rollin'

Finish with the seam down
Finish with the seam down

You can carefully measure the 2" segments, or you can divide it into quarters
You can carefully measure the 2" segments, or you can divide it into quarters

And then each quarter into three more segments.  Hint – use a sharp knife or sewing thread!
And then each quarter into three more segments. Hint – use a sharp knife, or sewing thread!

Put the segments into 9 x 13" pan.  Optionally, if you have a large muffin or mini-cake pan, you can put the segments into separate cups in the pan.  This makes it easier to separate and serve the rolls later.
Put the segments into 9 x 13" pan. Optionally, if you have a large muffin or mini-cake pan, you can put the segments into separate cups in the pan. This makes it easier to separate and serve the rolls later.

Keep going. Once it's all filled up put any spilled nuts, fruit or sugar mix on top of the rolls.
Keep going. Once it's all filled up put any spilled nuts, fruit or sugar mix on top of the rolls.

Cover the rolls with cling wrap and let them until they are doubled in size.  This is often overnight.  If they aren't doubled, bake them anyway – there will be great oven spring and the rolls will be just fine.
Cover the rolls with cling wrap and let them until they are doubled in size. This is often overnight. If they aren't doubled, bake them anyway – there will be great oven spring and the rolls will be just fine.

Make sure you put the pan with the rolls onto a baking sheet pan– the sugar will bubble over! The rolls are baked, nice and brown.
Make sure you put the pan with the rolls onto a baking sheet pan– the sugar will bubble over! The rolls are baked, nice and brown.

To get the rolls out, put another sheet pan on top, flip the mess over, and then remove the formerly bottom pan.
To get the rolls out, put another sheet pan on top, flip the mess over, and then remove the formerly bottom pan.

Leave the rolls like this for a good 10 minutes.  This will allow the sugary cinnamon goodness to flow back into the rolls – the secret of these rolls!
Leave the rolls like this for a good 10 minutes. This will allow the sugary cinnamon goodness to flow back into the rolls – the secret of these rolls!

It is worth re-emphasizing, when you're ready to bake, put the pan on a sheet pan. There is so much sugary filling in these rolls that the filling will bubble up, over and out. The pan will catch it. Otherwise, the goo will hit the floor of the oven and catch on fire. (Don't ask how I know this.)

Bake at 350F about 35 minutes, until the rolls are A sheet pan almost filled with our rollsbrowned and the filling is bubbly. If you don't bake it long enough, the filling will be granular rather than gooey, like a sugar candy that hasn't been cooked enough.

Nutrition analysis of Total Cinnamon RushThese rolls are more or less rectangular, and they aren't terribly tightly sealed. If you prefer a more round roll, one that isn't a Siamese twin with up to 8 other rolls, you may want to use a cupcake or mini-cake pan to make these. Instead of putting them into a single pan, put them into the wells of the cupcake or mini-cake pans.

However, the rolls may be too large to fit well into the wells and have room to rise. If you put too large a roll into a cupcake pan, it will mushroom and I think that's less attractive than a more uniform roll. One way of handling this is to cut the 20" side of the rolled dough into two 10" segments, or even three 6 2/3" segments. However, this will reduce how many layers there are in your roll. This isn't "right" or "wrong", it's just a matter of taste.

Or you can cut the 24" length into manageable segments and then roll them out to a greater length, the way you rolled out modelling clay "snakes" in grade school. This keeps the number of layers the same, but makes them thinner.

As with the rolls in a baking pan, you need a sheet pan under the cupcake pan, and need to use a second pan to help you flip the rolls over.

Rolls in a cupcake pan– I should have cut them down a bit more , they are already mushrooming!
Rolls in a cupcake pan– I should have cut them down a bit more , they are already mushrooming!

A nice roll, no mushrooming
A nice roll, no mushrooming

A roll with a little mushrooming.
A roll with a little mushrooming.

"Serving suggestion"  Serve with milk.  Lots of cold milk.  Coffee is optional. And remember to brush your teeth afterwards.

"Serving suggestion"

Serve with milk. Lots of cold milk. Coffee is optional. And remember to brush your teeth afterwards.

4 thoughts on “Total Cinnamon Rush”

  1. Wow! Awesome looking decadent Cinnamon rolls.
    ….. but I definitely will not let my wife see this recipe.

    Maybe a once a year holiday treat.

    Thank you for sharing.

    1. If you like rich, sweet and nutty, they are amazing. I started with a good recipe, but the sourdough made it better!

      I hope you try it and share some pictures!
      -Mike

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