Ed Note: I sampled these incredible cinnamon rolls on a recent to trip to Whidbey Island, Washington. While most cinnamon rolls tend to have big wads of dough with occasional bits of cinnamon-sugar/butter, baker Chris Tomayko of Mosquito Fleet Chili makes very thin layers of dough, each liberally slathered with butter, cinnamon, and brown sugar. They are, without a doubt, the best cinnamon rolls this food writer has ever tasted. At your first opportunity, make your way to Mosquito Fleet Chili and try them. If you can’t, you can make them yourself with Chris’ recipe.
Recipe Courtesy Chris Tomayko of Mosquito Fleet Chili, Coupeville, WA.
Dough for 12 rolls
The dough needs to rise overnight in the fridge.
1-1/2. C. whole milk
1/2 C butter
1/2 C water
4 1/2 C plus 2 C flour
4 1/2 tsp yeast
1/2 C sugar
1 tsp salt
Filling for Each Batch of 6 rolls
1 1/2 C butter, softened-nearly melted
3 T cinnamon
2 C packed brown sugar
In a large stock pot, Scald the milk, add 1/2 cup of butter, add water, let sit until room temp.
In a separate bowl, combine 4 1/2 C flour, 4 1/2 tsp yeast, 1/2 C sugar, 1tsp salt. Mix well, add to the milk mixture – Don’t stir!
Make a hole in the middle of that flour mixture that is resting on top of the milk in the large stock pot, put 2 eggs in the hole. Slowly incorporate the eggs into the flour, eventually picking up all the milk until you have a wet mixture.
Add the remaining 2 C flour, 1/2 C at a time then turn out onto a flat surface. Kneed till smooth. Let rise covered overnight in the refrigerator.
Good morning! Divide your dough into two. Each half makes six rolls.
Roll one of those halves into a thin rectangle 18″ x 36″
Surround a large greased muffin tin with ample foil ( to catch the butter)
Whip together all filling ingredients until smooth.
Spread evenly over rolled dough.
Starting at the short side, roll into an 18″ log, cut 6-3″ rolls
Holding each roll, pinch one side closed, fit each roll into a large muffin tin- closed side down.
Rise 30 minutes in a warm place.
In a pre heated convection oven, Bake 25 min at 325 degrees. (If you are baking in a conventional oven, increase the temperature to 375).
[ RFT editor note: I tried this recipe out at home and if you want LARGE rolls that can be shared then use a LARGE muffin tin. For a “home-sized” roll, I divided the dough in half and cut the half into three 9 oz. pieces. Roll the dough thinner than you can imagine: for the 9 oz. dough, that means roll and cajole the dough into an 18″x12″ rectangle. Add one third of the filling and roll so your “log” is 12″ long. I cut the individual logs into six 2″ rolls, pinched them as noted above and baked them in a regular muffin tin. Each 9 oz. log makes six rolls. The filling for the 6 “home-sized” rolls was 1/2 C butter; 2/3 C brown sugar; 1 T cinnamon. Whichever version you choose, this could easily become your favorite cinnamon roll.]
Try making pecan rolls with the other half-
Grease a 12x9x2 baking pan and put down a layer of pecans
Roll with filling as above, don’t pinch the rolls but set them side by side over the pecans.
Rise and bake as above. Turn rolls out onto a serving platter so pecans are up.