Apart from the cupcakes I also made these Cinnamon rolls for the Coffee Morning. Actually I made it coz Ahmed wanted to learn so asked me to show him how to do it so that he can make it for his mom as it was her favourite. Besides, I also have a bottle of cinnamon powder sitting at home & am not sure what to do with it so here's a good chance to clear my stock as well :D
Actually I am not a cinnamon lover... have never really like cinnamon roll coz the first time I made the cinnamon smell is too strong & the recipe I used is not nice.... However, this time I use a different recipe and turn out its nice & if it can make a non-cinnamon fans like me to like it... then I guess I can really say this is a great recipe right?? :)
Knead! Knead! Knead! ... aiyo~ hand also tired only it become a smooth dough...
roll it out in to rectangle... and spread with butter
sprinkle with sugar & cinnamon powder
roll it up like a swiss roll & wrap with cling wrap & refrigerate
Cut the rolls into pieces...
put into a lightly greased pan & leave it to proof till double the size....
Bake at 180-200 celcius for about 20minutes till golden brown... brush with some butter while its still hot...
& finally drizzle with some hot chocolate fudge....
Recipe
Ingredients:
1.5tsp instant yeast
30ml warm water
150ml milk (room temperature)
50g castor sugar
1tsp salt
1 egg (room temperature)
340g bread flour
55g butter (soften)
1.5tsp cinnamon powder
70g soft pack brown sugar
Method:
1. In a small bowl, dissolve yeast in warm water & let stand for about 10min until it bcome creamy.
2. In a large bowl, combine yeast mixture with sugar, salt, egg, milk & flour until a dough is formed.
3. Knead the dough until smooth and elastic (approximately 30min if by hand).
4. Cover it with a damp cloth and let it rise till double in size (approx 10min). Then punch it down lightly and knead for about 5min.
5. Repeat the step 4 and roll out the dough on a lightly floured surface to about 1/4inch thick rectangle shape.
6. Spread the softter butter on the dough and sprinkle with cinnamon powder & brown sugar and roll up the dough along the long edge to form a roll like swissroll.
7. Slice the roll into equal sizes (depending on the size you like) and place them in a lightly greased pan with the cut side up.
8. Cover it with a damp cloth or cling wrap and leave it to proof till double in size. Baked in preheated oven at 180-200 celcius till golden brown, about 15-20min.
9. Remove from oven & lightly brush with some butter for the glistening look. And drizzle with hot fudge before serving.
Notes:
**Wrap the bread roll with a cling wrap and leave in the fridge for about 10-20mins so that the dough harden a little for easy cutting.
21 comments:
thanx a lot ive taken pics i thought id show u so u would correct me i diid every thing
but i kinda over baked the rolls just a bit and i didnt understand what (8-14 oz ) is however ima keep practising and thanx alot
hi ahmed, keep up the good work... sure i would love to see those pics..
8-14oz means between 8ounces to 14ounces depending on your taste :) & u r right practice make perfect... :)
oh by the way what did yr mom think about the Cinnamon Rolls?? does she like it?? was it in time for her bday?? (i hope it does)... do let me know ya.. :)
no it wasnt i bought her designer bag and an ipod but she just loved the rolls
she was like u better not get married
btw ididnt really understand this
2. In a large bowl, combine yeast mixture with sugar, salt, egg, milk & flour until a dough is formed. (do i just put them together and like leave them there for a while the yeast thing or do i stir)
3. Knead the dough until smooth and elastic (approximately 30min if by hand).(can i use the braun electric whisk cause i did for more than 40 minutes and it didnt work my mom had to help she put a whole lot more flour so what is it)
ive added the pics on my blog u can take them from their and put it on urs
hahaha icic... glad to know that she likes it.
2. means your put the yeast mixture and all the other ingredient listed, mixed it togather to form a soft dough.
3. you may use the mixer provided yr mixer is the heavy duty mixer. If its the normal handheld/stand mixer then you can't as it is not powerful enuf for this task. The 30min is jst an estimated time so at times it can go longer than that depending of how u knead the flour. for short cut u can add a little bit extra flour (1-2 tbsp) but not too much as it will make the dough very dry. for bread, the longer u knead it the better as it will make the texture nicer.
hope that helps to clear yr doubts :)
well how do iknow if its heavy duty i mean its hand held and it has 450 watts written on it its the most expensive braun mixer (igot it for mothers day)i find that its very nice but i dont know if its heavy duty
in case its not" pro" what would be an alternative or would that mean that i just have to do it 4 alonger time
here is the link to our mixer info
http://www.braun.com/global/household/food-preparation/hand-blenders/multiquick-harmony.html
hmm.. the one you have dont have any dough hook so u can't use that for making dough.. normal hand held mixer even though come with a dough hook can only be use if the dough is very very small... mayb 1/4 of the portion (not sure never use for that before)as the power is very low. if you really want to get 1 that can use for dough making, you can either buy those like kitchen Aid type (http://www.kitchenaid.com/flash.cmd?/#/product/KSM150PSPK/) or get a bread machine where by u can use it only for the kneading & proofing process... but if u ask me my advise is if you dont make bread/dough that needs lots of kneading, then jst stick to using yr hand.. which i did.. hehe cant help learn patient too :)
oh by the way.. yes means u need to knead it longer.. but it all depends on you.. if u really have the stamina & patient den go with yr hands... u will feel very satisfy when it finally bcome smooth..
oh.. jst to make it clear the bread machine wat i mean is that u can choose to use it for the kneading process alone or u can dump everything in & let the machine do its magic till a nice fresh loaf of bread is bake get wat i mean?
321654987okay well i bought a new blender today shuould i use the lowest speed or the fastest ive hade it runing 4 like 40 minutes on the normal hook but now ive had the dough hook instaled 4 about b20 minutes just turned it to the slowest gonna see where this goes
sorry.. for this I am not sure too as I've always been using my hand so I'm not sure what speed you shld use. Try check the user guide they might give u some idea there.
i feel so stupid i had it running for like 6 hours n i was like what is wroong
guess what i forgot 2 put the yeast gosh i feel so stupid
ps:
1- ive been using all porpuse flour is that okay
2-is there a difference between bred flour and al purpose flower(4 this recipe)
i know im becoming a pain but well last night blader didnt work cause i used all purpose flour and forgot the yeast however today i did buy bread flour an i did notice that u said 340 g how many cups is that i assumed about 2 so i did
i did get a dough and i kneaded for a very long time in a semy claping method
the dough didnt become elastic its like easily cutable like with every press i cant do anything with it without it having cuts
and its much smaller than expected
ive added some photos on my blog can u please tell me what is wrong
i kinda think that i kept 4 too longi doubled every time u had kneeded for about an hour and then left for half kneed 4 like 20 minutes then left 20 and got it out looking like the pics
LoL... best is not to use all purpose flour unless otherwise state so in the recipe... so try not to change the flour type.
bread flour the gulotines content is higher which helps to make the bread more stable & it will give u a decent rise in yr bread too.. u can get the details from the link in my blog :)
1 cup bread flour = 136g so 340g = 2.5cups... i saw yr blog it looks like yr dough is falling apart... i am not too sure what is really wrong with that it seems like yr dough is not sticking togather properly.. mayb its due to the flour used as APF have lower gulotine content...
after proofing it, u shld lightly punch it down with yr knuckles and knead for 3-5min to form a solid dough and leave it to proof again..
usually if you over proof the bread the only problem will be u have a lot of big holes in the bread when u cut it open.. it will not cause the dough to turn outlike yours..
and why did it fail this time see the photos please tell me what i did wrong did i take too much time
seriously i have no idea y as i has never happend to me before... since it worked for you the first time i just couldn't figure out y it doesn't work now...anyway... let's go through it step by step as details as i can ok... hope it can help you.. i will post the steps in your blog instead :)
there is no need for that i changed mu breadflour the one i used last night was from a bakery i bought this one from spinys
the brand is
doves farm organic
the product is white bread flour
i went to spynys and there was like a billion kind brown and half brown i was so confused but i ended up takin this one
it turned out great the dought got made very fast the kneeding was easy its currently under the covers
il posts photos of it when its over
oh.. glad to hear that you found out what went wrong... i think those brown ones are wholemeal flour.. :) am happy for you :) enjoy yr baking ;)
it was amaaaazing this time
but with the choclate i didnt understand 8oz so i put in 200 ml it was very very thin so i think im gonna go back to the 50 ml i used last time it was great
but just to be sure how much milk should i put for the chocolate
and ps : for the choclate chips itself ive been using 3 bars of galaxy
1oz = 28gm = 28ml.
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