The day after I arrived from our month-long trip to Europe, I vowed to cut back on the intake of calories and increase the amount of energy burned through exercise. My target was to lose roughly 10 pounds in 3 months so that I could finally visit my heart doctor around my birthday after avoiding him for a year and at least fall below his threshold of â€œacceptable weight.â€ Hahaha. Itâ€™s a month later and I have gained another 3 pounds and I am taking more than a second look at those humongous ads for liposuckers on EDSA. Now I have two months left and 13 pounds to lose. Considering that I voluntarily ate half a dozen tortas one day, then a few days later baked these cinnamon rolls, I shouldnâ€™t be at all surprised. Prior to the age of 35, I was always thin as a reed, ate anything I wanted, and always thought I could use 10-15 pounds more. Now, I consciously consider what clothing I purchase as I am convinced a good eye and fit can cut 10 pounds off your perceived weight. But calories be damned for a while and here is the cinnamon roll recipeâ€¦
Make the ensaimada dough painstakingly outlined in an earlier post. But instead of the voluminous amount of egg yolks, just use 5 egg yolks so that your dough isnâ€™t too rich. Then when the dough has completed its second rising (after punching it), divide the dough into 3 or four portions and roll it out into a thin rectangle. Slather each rectangle with about Â½ a pound of softened butter. It sounds like a lot but it could use even more. My sister said if it looks like enough butter, go get more and add it on! Then sprinkle generous amounts of fresh cinnamon powder on the butter. Donâ€™t scrimp on the cinnamon or you wonâ€™t taste it. But donâ€™t overdo it either, as it can be overpowering and cloying. Next, sprinkle a LOT of granulated sugar on the butter and cinnamon, perhaps 2 cups or more per rectangle. It sounds like an obscene amount but if you donâ€™t put enough sugar you will have dry, less gooey and tasty cinnamon rolls. The more butter and sugar you put, the more syrupy and moist the rolls will be.
Roll up each rectangle carefully and slice it with a knife or pastry cutter and place it in pans lined with greased baking paper. Leave room for it to grow a bit (say 45-60 minutes) before you put it in the middle rack of a pre-heated 350 degree oven. I like to cook them in round pie pans so that itâ€™s easy to give away 8 cinnamon rolls at a time to friends as presents or make it easier to wrap up and store in the freezer for when there is unexpected company. Some folks like to drizzle the rolls with a powdered sugar glaze that takes it totally over the top! I also tried a variation with chopped walnuts and raisins that had more character, mouth feel and taste than the plain rolls. But remember to soak your raisins for at least 3 hours in water, rhum or brandy (then drain before using) or they will seriously dry out while baking. Spread the chopped nuts and raisins over the sugar THEN roll up the rectangle of dough and slice the rolls. Be careful to watch your rolls while baking as the gooey mess at the bottom of the pan can burnâ€¦ Enjoy these utterly delicious high cholesterol wonders with a cup of coffee or strong tea. I add more unsalted butter when I eat the rolls warmed upâ€¦ Yum!