Thursday, June 16, 2016

Pate Brisee' Cinnamon Rolls


 When I make pies or cinnamon rolls I always start with homemade pie crust.
The recipe I use is Martha Stewart's for Pate Brisee'.
Butter is the key ingredient to this lovely dough and plays an integral role
in creating it's tender, flaky, melt in your mouth taste and texture.
As in all baking recipes, measurements must be accurate.
Most importantly in this recipe you must get the correct proportion
of butter to flour and use very cold ingredients.
This dough also prefers a light hand.
One recipe makes enough for
two 9- or 10- inch single - pies
or
one 9- or 10- inch double-crust pie.
When wrapped tightly in plastic,
the dough can be frozen for up to one month;
thaw in refrigerator overnight before using.
Trust me on this, once you try this pie crust,
you will never be satisfied with any other!
The second part of the recipe with all of it's divine cinnamon and sugar goodness,
is my own concoction.
Feel free to tweak that to suit your own tastes.
So let's get started...

Pate Brisee'

2 3/4 Cups All - Purpose Flour
1 Tablespoon Sugar
1 1/2 Teaspoons Coarse Salt
1 Cup Plus 2 Tablespoons (2 1/4 sticks) Cold Unsalted Butter,
cut into 3/4 inch pieces
7 Tablespoons Ice Water, plus more if needed.


Combine dry ingredients in large bowl and whisk together till well blended.
Cut in butter with a pastry blender or your fingertips.


The mixture should have pieces ranging from coarse crumbs
to the size of small peas
when you are finished with this step.
Add water starting with 7 tablespoons.
Add up to 2 tablespoons more water only if necessary,
1 tablespoon at a time
Drizzle water over flour mixture and work it in with a fork at this point,
mixing only till dough just holds together.
The mixture should retain a crumbly texture and should not be sticky.
Shape and chill dough Turn dough out onto a clean work surface.
Knead once or twice to incorporate loose bits. Divide in half.
Pat each half into a thick disk place on a piece of plastic wrap
and gather wrap to flatten disk.

Wrap tightly in plastic and refrigerate at least 1 hour (or overnight).
When ready to roll out, let cool only 10 minutes and work on a cool surface.
Remember: no butter pieces, no flakes.
Roll out dough on a lightly floured surface or on a piece of parchment paper.


Cinnamon Mixture

1 Cup Sugar
1/8 Cup Cinnamon
1 Stick Butter - melted, plus 3 tablespoons set aside to melt later
1/2 Cup Pecans, chopped
Raw Sugar for sprinkling on top


The nuts are optional and I only use them in half of the cinnamon rolls.
Remember you have 2 disks of dough to work with.
Roll out the dough of first disk and with a pastry brush
spread half of the melted butter over the dough.
Sprinkle with cinnamon, sugar and pecans.
Roll the dough up lengthwise.
Using a sharp knife, cut the rolls approximately 1 inch thick.
Repeat process with second disk of dough minus the nuts.

Place on ungreased baking sheet lined with parchment paper.
Melt remaining 3 tablespoons butter and brush over rolls.
Sprinkle liberally with raw sugar.

Bake at 375 degrees for 20 to 25 minutes.
Enjoy the most heavenly smells while baking is occurring...
Eat at least one or two immediately upon removing from the oven
for a truly divine experience.

I have a confession...
Cinnamon rolls are one of my favorite things in the whole world.
I just might trample over someone to get to their fresh baked goodness.
That's not very ladylike,
But there you have it.
Wishing you Joy and Sunshine in your Day ahead,
Danette

14 comments:

  1. Hi Danette! Yum! I love cinnamon rolls, too! I like the big fat doughy ones but they make me feel mildly ill. Do I still eat them. Of course.
    Your recipe sounds great. Thank you for sharing! Happy day!

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    Replies
    1. I love the big fat doughy ones... the little pie crust ones... and anything in between... sick feeling or not... I have no self control when it comes to cinnamon rolls. I cannot figure it out.

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  2. Wow these look amazing! I am going to make some this weekend. Or maybe I won't even wait till the weekend. Now would be good :)

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    Replies
    1. You do it Lynne! They are much easier than they look. Don't be thrown off by the fact that they look fussy here because the whole thing is so darn easy. It's Gabby's {my 9 year old granddaughter} favorite thing to bake with me. Let me know how you like them when you try them.

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    2. Okay I made them for Fathers Day breakfast! Put the dough together Saturday night, and baked them this morning. They were a huge hit!
      I usually use my grandmothers pie crust recipe, but I like this one better. Thanks!

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    3. Oh Lynne! I'm SO EXCITED to hear this! Sorry I'm just now seeing it. I've been sick in bed this week πŸ˜–
      I'm so happy your family liked the recipe 😊
      Thanks for letting me know!
      Danette

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  3. They look so delicious. I've just written a post about pepperoni bread, but now I want cinnamon xx

    ReplyDelete
    Replies
    1. Tee Hee... I ALWAYS want cinnamon...
      As for the pepperoni... well... I'm a vegetarian so I'll have to skip that one.

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  4. Can I come over and sit on your porch and nibble those yummies with you?
    Hugs,
    Meredith

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    Replies
    1. Oh Meredith how I would LOVE that! Bring Little Buddy and Max too!
      I'll be waiting...

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  5. How are you baking such lovelies in the heat? Xxxx

    ReplyDelete
    Replies
    1. Scott has forced me to turned on the air conditioning... and my antique enamel top table is nice and cold and perfect for rolling out dough.
      I'm not an air conditioner lover. It's only supposed to reach a high of 88 degrees today without our beastly humidity so as soon as he left for work I turned that frigid air conditioning off and now my curtains are blowing in the lovely breeze.... :-)))

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  6. oooh, I love those!! I have a friend who makes them a couple times a year and she always gives me some, which I promptly inhale. So delicious! Thank you for sharing your recipe!

    ReplyDelete
    Replies
    1. Your welcome Julie!
      You could try this recipe... or... you could just get the little lovelies from your friend. Twice a year is good. That won't expand our waistlines too much... hopefully ;-) The little things are wicked.

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Thank you for taking time to chat with me ~
Your comments make me so Happy!
Have a lovely day.
Danette