Conventional cinnamon roll recipes include a filling that will leak out before the roll is done baking.
To do that, you just need to add starch.
Theyre soft and so sweet they offer a moderate risk of blowing out my blood sugar levels.
But they’re worth it.
Adjust the ratio to add more butter, and what happens?
This combo will never succeed, because butter will always melt out before the bread bakes.
Here’s where the starch comes in.
The answer is starch.
Its gelatinization power is employed thicken and bind ingredients in cooking and baking.
Here’s where you’ve got the option to employ instant clear jel.
Instant clear jelis a modified corn starch commonly used in pie fillings and canning preserves.
While you might not be familiar with it, youve probably eaten it before.
(This shouldn’t be confused with clear jel cook punch in whichdoesrequire cooking, hence the name.)
Add a couple tablespoons of water and use the rubber spatula to stir.
The mixture should be thick but spreadable.
If it’s too thick, adjust the consistency by adding a few drops of water at a time.
Youll notice that butter is nowhere to be found in this filling.
you’re free to use this cinnamon roll filling in any roll recipe you like.
In a mixing bowl, combine the milk, sugar, and yeast.
Let it sit for a minute, then stir it together briefly.
Add the eggs, flour, and salt.
Use a dough hook attachment and mix the dough on speed 2 for three minutes.
Scrape down the sides of the bowl with a flexible bowl scraper.
Mix again for another three minutes.
Scrape down the bowl and mix it again on speed 3 for 12 minutes.
The dough should be smooth and shiny.
It should be soft but not very sticky.
Remove the dough and shape it into a ball on a lightly floured countertop.
Butter a deep bowl and add the ball of dough.
Cover the bowl with plastic wrap and allow it to proof until doubled in size.
This can take about 2 hours.
Meanwhile, make the filling.
Add the brown sugar, instant clear jel, salt, and cinnamon to a small bowl.
Stir it with a rubber spatula to combine the ingredients thoroughly.
Add the water and stir.
The filling should be thick but spreadable.
Add water a few drops at a time if it’s too thick.
Butter a 13 by nine-inch baking dish.
Dump the dough out onto a lightly floured surface and fold the dough in half to punch it down.
Stretch the dough out into a rectangle about a third of an inch thick.
Itll be about 24 by 12-inches.
Starting with the long end closest to you, roll it up.
Use a piece offloss to cut the rollsinto even pieces, youll get 12 to 14 rolls.
Preheat the oven to 350F about 15 minutes before the rolls are ready to bake.
Bake them for 25 to 30 minutes.
Cool for at least 20 minutes.
With a whisk, mix the soft butter, salt, and powdered sugar together.
It will be dry and chunky.
Add the vanilla extract and the milk or water.
Spread the icing on the barely warm cinnamon buns and enjoy.
