Friday, June 07, 2013

CINNAMON ROLLS
A traditional Northern American Rolls (buns)


I am on my second trimester of my pregnancy. At night when i can't  go to sleep immediately i read some cookbooks  and started thinking of baking all those recipe the very next day.  Today, i decided to try baking my own home made cinnamon rolls.


Ingredients:

DOUGH 
700 grams all-purpose flour
1 package (7 grams)  active dry yeast
1 cup (240 ml) full cream milk
1/3 cup (75 grams) unsalted butter
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2.5 grams) salt
3 large eggs


  • In a big bowl  ( i use an electric hand mixer), combine 350 grams flour and the  active dry yeast.
  • In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm  and the butter is almost melted.
  • Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Then beat this mixture on high speed for 3 minutes.
  • Knead in as much of the remaining 350 grams flour until you have a soft dough that is smooth and elastic (about 5 minutes), but not sticky. 
  • Shape the dough into a ball and place in a greased bowl, turning once (so that each side wil not dry up). 
  • Cover with plastic wrap and let rise in a warm place until almost doubled (approximately 1 1/2 - 2 hours).
  • Gently punch the dough to release the air and let rest for another  10 minutes.



FILLING
3/4 cup  packed light brown sugar
1/4 cup  all-purpose flour
1 tablespoon ground cinnamon
1/2 cup  unsalted butter cold (cut into small pieces)
1/2 cup  raisins  (optional)
3 Tbsp.  light cream




  • In a bowl stir together the brown sugar, flour, and cinnamon. 
  • Cut in the cold butter with a pastry blender or two knives or big fork, until the mixture is crumbly.






  • Using a Rolling pin. Roll the dough into a 16  inch  square.
  • Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). 
  • Lightly brush one end of the dough with a little   light cream (to seal the edges of the rolls). 
  • Roll the dough to form a log,
    starting at the end opposite the edge you brushed with cream.
  • Slice the log into  equal-sized pieces. 
  • Arrange rolls in a greased glass or  baking pan lined with a wax paper. 

  • Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls to rise, at room temperature, until almost doubled (about 1 hour). 
  • You can refrigerate the Cinnamon Rolls overnight (up to 24 hours) if you decide not to bake it immediately. Next morning, remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for about half an hour.) 
  • Break any surface bubbles with a toothpick. 
  • Lightly brush rolls with  light cream. 
  • Bake in a 200 degrees C oven for 25 to 30 minutes or till light brown, and a toothpick inserted into one of the buns, comes out clean.
  •  Remove rolls from oven. Brush again with  light cream. 
  • Cool for 5 minutes.



GLAZE
1-2 cups  powdered (confectioners or icing) sugar
1 - 2 tablespoons light cream or ( full cream milk)
3 Tbsps. of butter




  • Melt butter in the microwave or in a pan. 
  • Pour in milk together with the powdered sugar in the melted butter.
  • Mix until smooth and well blended.
  • Pour a spoonful of prepared glaze in each roll.



serve warm.


ENJOY!!!




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