milk | Pamela Toman

Cinnamon Rolls

A cinnamon roll recipe that makes 2 to 3 cinnamon rolls is perfect for not eating the entire pan. This size recipe can also be baked outdoors in a toaster oven during the summer heat.

I find frosting on cinnamon rolls far too sweet and not at all rewarding, so I skip it.

Cinnamon rolls were my obsession in fall 2024, and this recipe was my favorite of the many options I tried.

Ingredients	Step
	Line a cookie sheet with parchment.
120 g flour 1 T. sugar 1 t. yeast ½ t. salt ⅓ c. milk, warm 2 T. unsalted butter, room temperature ½ t. vanilla	Mix together and then knead. Shape dough into a ball, place in a bowl, cover, and let it rise until puffy but not necessarily doubled in bulk (likely 45-60 minutes).
3 T. brown sugar 2 t. flour ½ t. cinnamon pinch of salt	Use a fork to combine.
	Transfer the dough to a lightly floured surface. Press into a 4x10" rectangle.
1-2 T. milk	Brush surface generously with milk. Sprinkle filling on top, covering all but a ½" strip on a short side. Press the filling gently to adhere it.
	Roll the cinnamon rolls toward the clean end without filling. For the prettiest rolls, cut off just the rough ends first and bake them separately, then split the remaining roll into as many pieces as you like using floss. Transfer each roll to the parchment-lined baking sheet. Tuck the end of the spiral underneath so it can't unravel, and press down to make the roll squatter.
	Cover the pan and let the rolls rise for 45-60 minutes, until they are puffy and don't bounce back immediately when pressed.
	Preheat oven to 375 degrees.
	Bake until an internal temperature of 190 degrees (likely 15-18 minutes).
maple syrup (optional)	Serve warm, possibly painted with maple syrup. (The maple syrup will dry out the rolls, so don't paint them until/unless you're ready to eat.)

Source: Molly Marzalek-Kelly (King Arthur)

Ingredients	Step
65 g (⅓ c.) sugar 30 g (⅓ c.) cocoa 2 T. cornstarch ⅛ t. salt	In a saucepan, stir together.
2 c. milk	Slowly stir in, stirring until smooth and combined.
	Heat mixture over medium-low head, stirring constantly, until the pudding thickens. It will bubble and coat the back of the spoon (about 5-10 minutes).
3-4 oz. (85-115 g) chocolate, finely chopped	Add and stir vigorously, until the pudding is very thick and smooth (about 30 seconds).
1 t. vanilla	Remove from heat. Stir in vanilla.
	Pour into ramekins. Cover each ramekin to avoid forming a skin (possibly with plastic wrap).

Ingredients	Step
20 g (¼ c.) cocoa powder 90 g (3-5 T.) maple syrup ½ t. cinnamon ½ t. vanilla pinch sea salt	Stir together in a 4-cup bowl that has storage lid, until the mixture is fully smooth and no dry cocoa powder remains.
½ c. chia seeds 1½ c. oat (or other) milk	Stir thoroughly into chocolate mixture, incorporating milk a bit at a time. Cover with lid and put into fridge for 30-45 minutes.
	After 30-45 minutes, stir again (this reduces the chance of lumps), then return to fridge to set up overnight.

Ingredients	Step
2 eggs ⅛ c. milk 1 T. sugar ½ t. cinnamon dash nutmeg ¼ t. vanilla	Whisk well, then pour into a shallow dish.
egg mixture 5 slices bread	Fry in buttered skillet, flipping when needed.

Wool Roll

I keep making this one. It's so pretty...

It takes 4-5 hours start-to-finish.

Sometimes the bread filling gets a chemical flavor, and I suspect it's the cream cheese. Next time I make this bread, I want to try a savory filling that I know will bake well to check this flavor source hypothesis. Getting a higher end cream cheese that isn't stretched with filler might also help.

Other filling ideas: use jam instead of freeze-dried fruit; cinnamon/sugar/butter/raisin; coconut/cream cheese/chocolate chip; Nutella/cream cheese; garlic butter; onion/garlic/sundried tomato; basil/garlic/parmesan; hatch chilis/Colby Jack

Ingredients	Step
3 T. water 3 T. milk, whole preferred 2 T. bread flour	Combine in a small saucepan. Whisk until lump-free. Then cook over medium heat, stirring, until thickened and paste-like (~2-4 minutes).
tangzhong ½ c. milk	Transfer tangzhong to the bowl of the stand mixer. Stir milk on top to help cool it.
2½ c. (300 g) bread flour (often I need to add more) 1 egg 4 T. butter, softened 1 T. (9 g) yeast ¼ c. (50 g) sugar 1 t. (6 g) salt	Mix to combine, then knead until soft & smooth (tackier than a post-it, sticking somewhat to the walls of the mixing bowl, but not a batter and not sticking to oiled hands).
lightly greased bowl	Shape the dough into a ball. Let it rest in a lightly greased bowl, covered, for 1-1½ hours, until puffy. It won't necessarily double.
4 oz. cream cheese (half package), at warm room temperature 2 T. sugar zest of 2 lemons pinch of salt	Mix until smooth.
2 T. freeze-dried fruit 2 T. flour	Mix until berries are completely crushed and evenly distributed.
	On a lightly floured surface, gently deflate the dough. Divide it into 4 pieces (~170 g. each). Shape each into a ball. Cover and let rest 10 minutes.
9" springform or round pan	Line with parchment. Lightly grease the parchment and sides of pan.
	Working with one piece of dough at a time, roll it into a 6"x12" rectangle. Portion ¼ of the filling (2 heaping tablespoons) onto the top half of the rectangle. Spread it down, leaving the last 5"-6" bare. Cut the uncovered dough into very thin strips. Fold the long edges in so the filling can't seep out; pat gently to flatten. Roll toward the uncovered strips, lightly press the strips into the log, then place the log (seam-side down) into the pan along the outside edge. Repeat.
	Cover and let rise 60-75 minutes.
	Preheat oven to 350 degrees.
milk	Brush the roll with milk (be careful not to deflate it). Bake 28-32 minutes, rotating partway through, until 190 degrees and golden. Remove and cool on rack.

Source: Molly Marzalek-Kelly from King Arthur Flour

Pamela Toman

Tag: milk

Cinnamon Rolls

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Wool Roll

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