Father’s Day is just a couple of days away. I thought it might be a good idea to offer up a treat that would be useful for your weekend celebration. As a dad, one of the things to which I have grown accustomed is Father’s Day breakfast in bed. I am a very light sleeper. Most days I am up by 4:30 am and rarely in bed past 6:00 am. But on Father’s Day I lie in bed and pretend to be extra sleepy to wait for the inevitable tray.
There is something quite sweet about it and I am very aware that I must cherish it while my kids are still excited by it. They try to sneak in quietly and gently wake me. I pretend to just be waking up and put on my best-surprised face when I see the tray. I haven’t decided if they are on to me yet or not.
The tray is always filled with the requisite breakfast items… scrambled eggs, bacon, sausage, tomato slices, and part of a waffle. Orange juice and coffee with milk are always on hand and there is, of course, the cinnamon roll. The meal is always more than I should eat, but I manage to put a sizable dent in it. Needless to say, I always find room for the cinnamon roll.
I enjoy spicy-sweet so I have changed this cinnamon roll up just a bit. The cinnamon roll recipe itself is the basic one I regularly use. I added a bit of cayenne to the mix and substituted toffee bits for the icing. Truth be told, I totally had myself in mind with this recipe. It is my day after all.
SPICY CINNAMON ROLLS
Before you start:
I like lots of layers. You may choose to roll out your dough a bit thicker.
Start with1/2 teaspoon of cayenne. If you like it add a little more next time.
If you haven’t purchased a thermometer by now, you must do so. Baking is science.
Cut the ragged edges from the roll before you begin cutting your slices.
- 4 cups flour
- 1 (1/4 oz) package of yeast
- 1/4 cup water
- 3/4 milk
- 2 eggs
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1/3 butter plus another 1/3 butter
- 3/4 teaspoon salt
- 2 tablespoons cinnamon
- ½ teaspoon cayenne
- 1/2 tablespoons flour
- 1 cup toffee bits
- Place warm water (110˚F – 115˚F) in a small bowl with a teaspoon of the granulated sugar.
- Sprinkle on yeast.
- Stir gently and allow to proof for the next 5 minutes.
- In the meantime, warm 1/3 cup of the butter in the milk to around 140 degrees.
- Lightly oil a bowl where the dough will rise.
- Place yeast mixture, milk/butter mixture, flour, salt, granulated sugar, and eggs in the bowl of your stand mixer.
- With the hook attachment stir ingredients for approximately 30 seconds.
- Turn up to medium-high and beat for 3 minutes.
- Remove from bowl onto a lightly floured surface.
- Knead dough by hand for 3 minutes. Sprinkle in enough flour to obtain a smooth and elastic dough as you go.
- Form dough into a ball and place in an oiled bowl. Then turn it over.
- Cover the bowl with a couple of towels and allow it to rise to double its size (about 1 hour).
- Preheat oven to 400˚F.
- Lightly oil cupcake pans.
- Thoroughly combine brown sugar, cinnamon, tablespoon flour, and cayenne powder in a small bowl.
- Roll the dough into a rectangular sheet approximately 16×21 inches (it should be about ¼ inch thick).
- With a butter knife (or your fingers) spread the softened butter on the dough.
- Sprinkle the sugar/spice mixture evenly over the entire sheet.
- With the longest edge closest to you, begin rolling the dough tightly (but not stretching it).
- With the loose edge down begin cutting with a sharp knife in 1 ½ inch slices.
- Place slices in cupcake pans.
- Bake for approximately 10 minutes or until lightly golden brown and a toothpick comes out clean.
- Remove from the oven. Allow to cool for one minute.
- Sprinkle on toffee bits.
- Allow to cool for a few more minutes before removing from pan.
- Store leftovers in an airtight container.