a). Make the recipe as written, figuring it's never hard to give away cinnamon rolls;
b). Do many calculations and halve, third, quarter or cut the recipe so it yields two rolls; or
c). Double the recipe.
You're rational, so you probably do a. or b. I'm not rational, so I do c.
There is a method to my madness. Taking six leftover cinnamon rolls into work could cause a riot in an office of 60+ people. So I often double to reduce the number of injuries from people running to the break room.
The less hydrated batch
This time, I was glad I did because doubling presented an opportunity to see how two batches of dough behaved with different levels of hydration. My KitchenAid can't handle a double batch of bread dough so I made two separate batches, and in hindsight the first one wasn't adequately hydrated. I added too much milk to the second batch and it was stickier until I mixed in a little extra flour when switching to the dough hook. It was a beautiful dough and doubled more quickly, with a silkier feel and headier aroma. The less hydrated batch did double, and they both rolled out fine, but the silkier texture of the hydrated batch made that one a breeze.
After mangling the rolled up dough with various knives while trying to slice off the rolls, I stuck the whole thing in the fridge to firm up some and that made it a snap to slice the rolls.
Since I started on these rolls at 8 PM on a Sunday night, I retarded both batches, one in the freezer and one in the fridge. The next day, I had a furlough day, so I thought I would celebrate by making cinnamon rolls for breakfast. Now I love being furloughed!
The few that I made for us (M. actually took a vacation day so we could spend my furlough day together...isn't he sweet?) I didn't make with fondant, and I liked them the best (not that I tasted one that I iced the next day, but I think they might be too sweet with the fondant). I was pinching myself, I just couldn't believe that I, the yeast phobe, had made cinnamon rolls for breakfast. Strangely, when I baked up the rest to take to work the next day, they were well received but not as well as Ina Garten's sticky buns. Those suckers cause a stampede. But these, these, with their notes of lemon and smokiness from the cinnamon, are perfectly balanced. Not too sweet, not too buttery, but heady with the yeasty dough and spicy cinnamon. Perfect.
******PLEASE NOTE: Lethally Delicious is on hiatus for the month of Ramadan. While I have a couple of posts that I completed in advance (like this one), I will be taking a break from active blogging. If you leave me a comment, I will try to stop by and visit you. I'll be back around Sept. 20th, reenergized and ready to make bigger and better messes in the kitchen. Peace.