Photos by Erica Techo.
Klingler’s European Bakery and Café chef Edith Webster drizzles icing on freshly baked cinnamon rolls.
For the March edition of What’s Cooking, we asked Klingler’s European Bakery and Café for a brunch or breakfast recipe. Chef Edith Webster recommended cinnamon rolls because they are tasty when made in the traditional style and can also be changed up with creative flair.
She showed us how to make a cranberry cinnamon roll, giving the classic recipe an easy twist.
“There is nothing like the simplicity and the smell of old-fashioned cinnamon rolls baking,” Webster said.
Recipe:
► 1½ cups H&R all-purpose flour
► ½ cup high gluten flour
► 4 ounces butter
► 4 ounces shortening
► 1 cup granulated sugar
► 1 cup milk (add as needed for moisture)
► 1 teaspoon yeast
► ½ cup cranberries (if desired)
► 1 egg
► 2 cups water
► cinnamon sugar (1-to-1 ratio of cinnamon and granulated sugar)
For the icing:
► 1 cup powdered sugar
► 4 ounces cornstarch
► 1 teaspoon vanilla extract
Steps:
1. Mix first seven ingredients until desired stiffness, then roll out on table.
2. Make egg wash with one egg and 2 cups of water. Brush egg wash on dough.
3. Add cinnamon sugar to dough and, if desired, add cranberries if desired.
4. Roll dough into log shape and cut ¼- to ½-inch-thick pieces.
5. Place on baking sheet and bake at 350 degrees until slightly brown, approximately 15 minutes.
6. Mix icing ingredients. Heat to slightly liquid state and drizzle on top of cinnamon rolls.
