March 18, 2009
A little twist from “normal” cinnamon rolls, still the same goodness
I omit the icing to cut some calories
2 1/4 teaspoons active dry yeast
1/4 cup warm water
8 ounces sour cream
2 Tablespoons organic shortening
1 teaspoon salt
1/8 teaspoon baking soda
3 to 3 1/4 cups all-purpose flour
2 Tablespoons butter, softened
1/3 cup packed
1 heaping teaspoon ground cinnamon
3/4 cup confectioners’ sugar, sifted
2 to 4 teaspoons water
1/8 teaspoon vanilla extract (could use a little more if you wanted)
How to make it:
In a large bowl, dissolve yeast in warm water. In a small saucepan, combine sour cream, granulated sugar, shortening and salt. Heat gently over medium-low heat, stirring, until warm (about 120 to 130 degrees F.) and shortening is almost melted. Stir in baking soda.
Stir sour cream mixture and egg into yeast. Mix in 2 1/2 cups flour.
Turn dough out onto lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough. Cover and let rest for 5 minutes. Lightly coat a twelve cup muffin pan with cooking spray.
On a lightly floured surface, roll dough into an 18×12-inch rectangle and spread with softened butter. Combine brown sugar and cinnamon and sprinkle evenly over dough.
Roll up, jelly roll style, and slice into twelve 1 1/2-inch wide pieces. (Using unflavored dental floss the best tool for this.) Place each bun, cut side down, on baking tray. Preheat oven to 400 degrees F. Cover and let rise in a warm place until 1/4 to 1/2-inch above top of cups, about 45 minutes to an hour.
Bake for about 12 to 15 minutes or until golden brown. Remove buns from pan. (You can freeze at this point and then re-warm before icing and serving.)
Combine confectioners’ sugar, vanilla and enough water to make an icing, of drizzling consistency and drizzle over rolls. Eat them warm.
March 21, 2008
I think everyone love the smell of cinnamon and this rolls are one of the best selling rolls
It is easy to make, the key is to knead it long enough until it is smooth and elastic.
To make this, you need:
For the bread:
550 g bread flour (high protein flour)
Bread Improver (optional but recommended, use it as the direction of the package)
1 pckg or 8.5 g dry yeast
70 g melted butter
210 ml milk
75 g castor sugar
2 medium eggs
1/2 tsp salt
For the filling:
2 Tbsp ground cinnamon
135 g brown sugar
2-3 tbsps butter kept at room temperature
2 tbsps sesame seeds
50 gr raisins
For the glaze:
1 medium egg
2 Tbsps milk
Add the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
Sprinkle some flour on your working table. Knead the dough until elastic, cover with plastic or cloth and let it rise until double in amount (about 30-60 minutes depends on your temperature).
While the dough is rising you can place into a bowl all the filling ingredients except the butter and mix with a spoon until combined. Set it aside.
Preheat oven to 200°C
Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.
Spread the butter onto the dough surface evenly and then spread the filling. Carefully roll the dough into a log and cut it into slices of about 3 cm thick. Place them on a lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.
Brush each roll individually with the glaze then bake for 12-15 minutes or until done.
Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm.