Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado\u2019s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com. He is a Colorado native, lifelong gamer, beer enthusiast, pro-wrestling fan and former competitive eater.
Homemade cinnamon rolls. A soft, supple dough extends the shelf life of these cinnamon rolls. Food styled by Laurie Ellen Pellicano.
Doug is cut after being filled and rolled for homemade cinnamon rolls. Using unflavored floss, fishing line or baker’s twine helps cleanly cut the dough. Food styled by Laurie Ellen Pellicano. To achieve the pillowy texture I was going for, I turned to an old-fashioned technique that helps enriched doughs develop lots of gluten: scalding milk. “Scalding” refers to heating milk to just under a boil and maintaining this temperature until specific proteins denature. Without scalding, these same proteins inhibit the development of gluten, the stretchy strands that give bread its bounce and chew, so the dough is likely to lack structure and elasticity.
To prevent moisture loss in the oven, I cover the rolls with aluminum foil for the first half of baking, which traps steam, keeping the buns supple and helping them achieve maximum expansion during baking. If you can, try to bake in a light-colored metal pan, since you’ll get more even results than baking in glass. The finishing touch, a vanilla-flavored cream cheese icing, further seals in moisture.
4. Add the butter: Reduce the mixer speed to low and add the butter one piece at a time, waiting for the dough to absorb each piece before adding more, until you have a soft, supple dough, 10 to 15 minutes. 8. Roll out the dough: Lightly flour the work surface, then remove the dough from the refrigerator and scrape it out onto the surface. Flatten the dough with the heel of your hand, pressing out some of the built-up gas and working it into a rectangular shape, then use a rolling pin to roll it out, dusting over top and underneath with more flour as needed to prevent sticking, until you have a 3/8-inch-thick rectangle measuring about 20 inches long and 12 inches wide.
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