Posted in Baking

Cinnamon Rolls

Cinnamon Rolls made uber-popular by Cinnabon. If cinnamon rolls ran a race against cake, ice-cream and short-crust pastry. Well, it would loose because cake and ice-cream HELLO?! but the point is they are great. You can have em warm or cold, with frosting or without. This was my first time making them and they turned out great. Soft and moist and appropriately cinnamon-y without being too sweet.

The only thing I would change is next time I would make sure the rolls are even in size ’cause I had 2 huge rolls, 2 medium sized ones and 2 small ones.

Another good thing about this recipe is you don’t necessarily have to make cinnamon rolls with it, you can make a pecan and chocolate filling or a fruit filling or even a savoury filling. The possibilities are endless!

Sample fillings: Mash some roasted tomatoes together with some salt and pepper and some sharp cheddar. You have pizza rolls my friends!

2. Take some unsweetened cocoa powder and chopped pecans and you have pecan rolls.

Now, let’s start with the dough. As you know I prefer to knead/beat/whip with a whisk by hand and not a stand mixer. Whether you are using a stand mixer or your hands this dough won’t take long to make.

Start out with the milk, heat in the microwave for 30 sec or in a saucepan till luke-warm. Take off the heat and gently whisk in the sugar and yeast. Cover and leave to proof for 5-10 min.

Now add in the butter and don’t be alarmed if it doesn’t mix properly, its going to be chunky. Mix in the eggs one by one until combined. Slowly mix in the salt and flour, mixing until a soft dough forms. Knead this dough on a lightly floured surface for about a minute and roll it into a ball. Leave to rise in a covered bowl for 1-2 hours in a warm environment.

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Pre-rise
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Post-rise

 

 

 

I think the difference is clearly visible! Once your dough has risen properly, turn it onto a floured surface and roll it to roughly a cm thick and and even-ish rectangle.

The filling is pretty easy just toss the cinnamon and sugar together. Make sure the butter is of a spreadable consistency. (I only had to leave it out for 20 minutes and it was perfect- it was 33° C). Spread the butter generously on the dough and sprinkle your cinnamon sugar on the dough. Again, please be generous or else you’ll have just dough and no cinnamon.

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The next step is to roll up the dough into a log and cut into EVEN slices. As you can see I did not cut evenly. Put this rolls into a greased baking tray, cover them and leave to rise for 2 hours. I popped em in the fridge over night.IMG_20170421_210326211

In the morning I left them out (covered) for another hour and baked them for 30-35 minutes at 200 C. I sprinkled some extra cinnamon sugar on top because I didn’t want to make frosting and why the hell not?!

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Enjoy this beautiful day, where-ever in the world you maybe be!


Cinnamon Rolls Recipe:

Ingredients:
DOUGH
• 240 ml Milk
• 135 g Castor Sugar
• 1 and 1/2 tbsp (14 g) Active Dry Yeast
• 115 g Butter, at room temperature
• 2 Eggs, at room temperature
• 1/2 tsp Salt
• 558 g Flour, plus more for dusting/rolling

FILLING
• 90 g Butter, softened
• 100 g Castor Sugar
• 1 and 1/2 tbsp Cinnamon Powder

Directions:
1. Make the dough: In a small saucepan, warm the milk over low heat until lukewarm. Pour the warm milk into a bowl with a spoon stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. This is called proofing your yeast. If the yeast does not dissolve and foam, start over with fresh active yeast.
2. Slowly beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. Gradually add the flour. Once it is all added, mix until a soft and supple dough forms.
3. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1.5 – 2 hours.
4. Butter the bottom of a 9×13 inch baking dish. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10×16 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
5. For the filling: Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough.
6. Tightly roll up the dough to form a 16 inch long log. If some filling spills out, that’s ok just sprinkle it on top of the rolls. Cut into 8 large rolls (about 2 inches in width each).
7. Arrange them in the prepared baking pan. Cover the rolls very tightly with aluminum foil or plastic wrap, allow to rise until the rolls are doubled in size, about 2 hours. OR stick in the refrigerator for 8-12 hours.
8. If the rolls rose overnight in the fridge, remove rolls from the refrigerator and let rise in a warm place just as you did earlier until they are puffy, about 1-2 hours..
9. After the rolls have risen, preheat the oven to 191°C. Bake for about 30 minutes, until they are golden brown.

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