Cinnamon Rolls Mario Batali The Chew Recipe 415
CINNAMON ROLLS-MARIO BATALI-THE CHEW RECIPE - (4.1/5)
Provided by SherryA
Number Of Ingredients 17
Steps:
- To Make the Dough: Combine the Wine, Water and Yeast in a large bowl and stir until dissolved. Add the Honey, Salt and the Olive Oil and mix thoroughly. Add 1 cup of the Flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the Flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible. Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes. For Assembling the Cinnamon Rolls: Preheat oven to 375° F. Butter a small cake pan and set aside. On a clean floured surface, roll out the dough using a rolling pin. When the dough is an 1/8 inch thick, pour the Melted Butter generously on top, spreading evenly. Evenly sprinkle the Sugar and Cinnamon over the Melted Butter. Carefully roll the dough, working away from you. Using a chef's knife, cut the dough into even slices, about one to two inches thick. Arrange the slices in the cake pan to fill pan as much as possible, with the edges of the rolls in contact with each other. Bake for about 40 minutes, or until deep golden brown. To Make the Glaze: While the rolls are baking, prepare the icing by placing Powdered Sugar in a bowl. Pour the warm water into the Sugar and whisk until smooth. Adjust the Sugar and Water until desired consistency has been reached. Add zest and stir to combine. Drizzle glaze over rolls to serve.
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Author Ariel KnutsonPublished Jan 17, 2018Estimated Reading Time 5 mins
- What inspired you to make Mario Batali’s cinnamon rolls a month after his newsletter? — I hadn’t had the chance to make them a first time. I was on the road when the article first came out and didn’t have access to my kitchen.
- What kind of response have you received from your piece? So many people have reached out with wonderfully kind and supportive comments. It’s been heartbreaking to see how many people related to the piece personally — and how many reached out to me letting me know that they loved it but that the circumstances of their work meant that they couldn’t say so publicly.
- What were some of the most egregious parts of the recipe? Honestly, the fact that he used pizza dough in the first place is really surprising. Batali’s pizza dough recipe is decidedly savory — it has white wine and a tablespoon of salt in it.
- Walk me through what happened during this “erection” moment with the cinnamon roll. What was that like? When I opened up the oven and saw that one of the rolls had … popped up, I couldn’t believe it.
- Have you made any other Mario Batali recipes where he cut corners? I have one of his cookbooks and I’ve always been pretty happy with his recipes, but I’ve also used my best judgement, whereas in this recipe, I followed it to the letter — I didn’t want to fill in the huge gaps that he’d left in the recipe.
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