Wednesday, August 7, 2013
Classic Cinnamon Rolls
Most of us love the smell of breads baking in the oven, i believe but there's is just something about baking cinnamon rolls in the house..the smell is just so enticing..it is like a hunger inducing smell. I just cant probably wait for the buns to finish baking and grab it out from the oven to eat. These buns are really delicious especially with the sugar glaze, not just that, they are also soft and fluffy too, quite like our 'gelatinized' buns and direct method. I made another batch a couple of days later and leave the dough overnight in the fridge to rise slowly, it works just as well. After taking it out from the fridge, i let it sit on the counter for an hour and it rises further.
The recipe has called for the syrup paste to be spread onto the bottom of the pan, i find that my amount of paste turns out to be quite a lot, i therefore put some on top of the buns too..they turned out to be stickier but still very tasty. This is our bake along # 49 and together with Joyce and Zoe, we are baking cinnamon rolls from the same recipe from here. The linky will be opened today up till august 16, 2013.
Here i would also like to wish my Muslim friends and readers, " Selamat Hari Raya Aidil Fitri" have a joyous occasion and happy holidays!
Recipe ( from Williams Sonoma Baking Book ), modified
A) For the dough
220gm hi protein flour ( you may need to add more to form a dough..i added about 40gm more )
5gm instant yeast
1 large eggs, lightly beaten ** edited **
B) Syrup paste
80gm white sugar/brown sugar
40gm melted butter
1/4 cup golden syrup/ light corn syrup
* method for cinnamon paste: Mix the sugar, melted butter and the syrup together to a smooth paste. Scoop or pour into the base of the baking tin, spread over. Set aside.
C) Cinnamon sugar
1/2 cup of sugar mix with 1tsp ground cinnamon.
D) some melted butter for brushing the dough, over and top.
1. In a large mixing bowl, use a whisk or fork to combine the flour, instant yeast and sugar. Using low speed of your mixer and with a dough hook, pour in the milk and eggs slowly. Mix them slowly and together until the the dough can be formed into a large ball. You may need to add in additional flour. Using KA speed 4, i knead about 15 mins until dough is smooth but still sticky.
2. Gather the dough into a ball and place the dough in a buttered bowl, turn to coat all sides with butter, cover with kitchen towel and let it rise until double its size. ( the 2nd batch i did , i let it slowy rise overnight in the refrigerator and next day bring it out an hour earlier before proceeding, it will rise further)
3.Punch down the dough, turn the dough out into a floured surface and roll into a rectangle, about 6" X 9", brush with some melted butter and sprinkle the dough with the cinnamon sugar mixture. Starting at one long edge, roll the dough tightly into a cyclinder, cut off the rough ends. Cut the cyclinder into 7 rounds and place them into the prepared baking tin. Cover and let the dough rise until double, about 45 mins.
4. Preheat the oven to 180C, brush the rolls with some melted butter, bake for about 15 mins, place a wire rack over each pan and invert the rolls. Let cool.
* notes *
1) i have used white sugar instead of brown sugar as per original recipe.
2) I used whole eggs instead of egg yolks.
3) The cinnamon paste turns out to be quite a large amount for me. I did not use all. I used about 1/2 for the bottom of the pan and some on top of the rolls, hence i did not brush the top of the rolls with melted butter. The original recipe is to spread out all at the bottom of the pan.
4) i omitted the raisins and baked for 15mins instead of 30 mins.
5) if leave the dough overnight in the fridge, you can prepare the cinnamon paste on the baking day itself.