I ate my first cinnamon roll at Cinnabon Dubai, UAE and as true for many, I was tempted by the aroma of cinnamon and freshly baked rolls. I loved it instantly. Since then I am addicted to it. Even when I am visiting a mall, most of the times I don’t opt to eat them (due to Calorie Counter reminder that it has 800 calories), but the aroma and sight of the cinnamon rolls being made through glass window are enough to treat my senses.
Last summer, when i went for vacations to my home town Karachi, Pakistan, I took breads and buns classes from a local cooking school (Sara’s) and that was when my yeast-fear broke. My favorite one though remains same, cinnamon rolls. I am extremely visual driven person and that is why I love Tastespotting. If you search for cinnamon rolls on this, you will be amazed to see how many flavors and variation people are trying for cinnamon rolls. Though good on its own but if you want to make it special, you gotta frost with cream cheese frosting taken from Jean’s foodblog and chocolate sauce. Yummmo. Though Hubby loved it without frosting but neighbors loved it all.
Flour 2 cups
Yeast (granules) 1 tsp heaped
Sugar 1 tsp
Luke Warm water 1/8 cup
Castor Sugar 2 tbsp
Salt 1/2 tsp
Butter (melted) 2 tbsp
Milk about 1/2 cup
Walnuts (chopped) 1/2 cup
Brown Sugar 1/3 cup
Cinnamon powder 1tsp
Raisins (optional) 2 tbsp
Cream cheese (I used Philadelphia) 4 tbsp
Butter 1 tbsp
Icing Sugar 5-6 tbsp
Milk 2-3 tbsp
Vanilla essence 1/4 tsp
Cocoa Powder 3 tbsp
Icing Sugar 6tbsp
Butter 1 tsp
Milk 2-3 tbsp
- Sprinkle yeast and sugar on luke warm water in a plastic bowl, cover and let it stand in warm place for about 5 minutes until pale in color and foamy.
- Place sifted flour, castor sugar, butter (melted), egg, salt and cultured yeast in a food processor or stand mixer with dough hook.
- Start mixing while adding luke warm milk, until ball starts to form but mixture should be soft and sticky. It should not be dry. The texture of dough at this stage determines how airy and soft your rolls will be.
- Turn the dough on a floured surface and knead with palms of your hand for about 5 minutes until smooth, elastic and soft. If too sticky, add in little flour as required.
- When dough is ready, place it in a greased container for proofing (to rise).
- Put a little oil on dough also so it doesn’t become dry.
- Cover the container with a lid or cling film and leave it in a warm place for about 1.5 hours until risen and when touched doesn’t spring back. (see picture)
- Prepare filling meanwhile.
- Once risen, punch it down (not too much, a couple will do to knock out air), transfer on a floured surface and roll out into a rectangle of 1/4th inch thickness.
- Spread the filling and roll from long side to form a log.
- Cut into 16 equal pieces for mini-bons or 8 for large ones.
- Place on a greased tray or tray lined with parchment paper.
- Cover in a plastic bag and leave to rise for about 1/2 hour until double in size.
- Bake in a pre-heated oven for 20-25 minutes at gas mark 4 until golden.
- Meanwhile prepare forsting and sauce.
- Once done, spread with forsting and pour sauce. Serve immediately.
- If not serving immediately, warm rolls for a few seconds in microwave and repeat the above process.
- Mix all well.
- Beat butter and cream cheese.
- Add in vanilla, milk and icing sugar.
- Beat until its spreadable.
- Mix all well and cook on low flame for a little while until its sauce like.
- Always check yeast expiry date. Remember, too hot or too cold water kills the yeast and dough will never rise.
- Keep dough in warm place, as suitable for your climate.
- Place it near lighted stove, turned-off oven or kitchen counter if you have naturally warm weather.
As an effort to propel myself forward in Food Blogosphere, this recipe goes to Susan for her weekly YeastSpotting event and specially for next week YeastSpotting as I share my special recipe for its first year anniversary.