Wednesday, April 16, 2008

The Not-So-Cinnabun

I love bread. In every form. Attempts at low carb dieting have been disastrous. All I could think about were crusty loaves, sizzling waffles, tender muffins and luscious cinnamon rolls. My other half shares a love of carbs, but does not have much of a sweet tooth, and decidedly dislikes cinnamon. So I've recreated the cinnamon bun, substituting lots of equatorial ingredients that really make these rolls shine. Since we have a household of two, and I could easily down an entire batch of these singlehandedly, I use small amounts of ingredients for these - which results in a manageable batch. Feel free to double it as needed, just be forewarned that you may need less flour in proportion.

Macadamia Studded Lime Sweet Rolls

For the dough:
1/2 package instant yeast
1/8 cup warm water
1/4 cup all natural peach flavored yogurt
1/4 cup sugar
2 Tbsp. melted butter
1 tsp. vanilla extract
1/2 tsp almond extract
1/4 tsp ground green cardamom
1/4 tsp salt
1/4 cup liquid egg substitute
2 cups all purpose flour

Let yeast bloom in warm water for 5 minutes. Add yogurt, sugar, butter, extracts, cardamom, salt and egg and beat to combine. Slowly add in flour until dough comes together and no longer sticks to your hands or the bowl. Let rise in a well oiled bowl in a warm spot for at least one hour, or until doubled in size.

Meanwhile, make filling by combining:
1/3 cup packed dark brown sugar
zest of one lime
1/2 tsp ground green cardamom
1/3 cup crushed macadamia nuts, toasted

1 Tsp. melted butter

Once dough has risen, roll it out on a floured surface into a rectangle (about 7 x 16). Brush with melted butter and sprinkle with topping. Roll up like a jelly roll and attempt to seal the seam (mine was uncooperative - but no matter). Slice into 16 rounds. Arrange in an oiled 8 x 8 pyrex baking dish. Let rise another 30 minutes, until almost doubled in size.

Preheat oven to 350 degrees.

Brush with an egg wash and sprinkle with coarse turbinado sugar. Bake for 30 minutes, until tops are slightly brown and centers are cooked through. Let cool on stovetop for 5 minutes while you make

The Glaze:
2/3 cup powdered sugar
1/4 tsp ground green cardamom
2 Tbsp. lime juice

Pour over rolls while still hot.

These are best enjoyed while still warm and ooey gooey. Try to refrain from booking the next flight to Hawaii, unless, of course, you are more financially gifted than myself. In that case have a nice trip - but leave the rolls here with me!

1 comment:

Amber said...

Okay, now you have me hooked with both recipes, this and the pizza rolls. I will be back for more, and probably a little fatter.

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