Tuesday, April 24, 2012

Cinnamon Rolls

I have a thing for cinnamon rolls. They are one of my favourite indulgences since I was a little girl.

Every time I walked past a Cinnabon store in Malaysia's shopping malls, I will always need to stop by to get at least one if I'm being good, or at times even, two.

The strong, fragrant aroma of the cinnamon rolls, freshly baked out of the oven, never fail to attract me. 

Unfortunately despite being a global franchise brand, there isn't any Cinnabon stalls here in Australia, let alone Melbourne. :(

And as you could have already guessed right, I had a massive craving for Cinnabon that wouldn't go away. I had to satisfy my tummy, so I decided, if I can't buy 'em, I will bake 'em.

Cinnamon Rolls
Recipe adapted from The Pioneer Women and modified by The Bakeanista

For dough
600g plain flour, plus more for dusting work surface
100g sugar
1/2 tsp salt
21g yeast
6 tbsp unsalted butter, melted
400ml milk
2 eggs
1 egg for glazing

1) Combine flour, sugar, salt and yeast in a big mixing bowl and set aside.

2) Melt butter and milk over double boiler, then let butter mixture cool down before beating in the eggs.

3) Add mixture from (2) into (1) and knead with dough hook.

4) Knead until well-combined, then form into a ball and cover with a clean kitchen towel.

5) Set aside in a relatively warm place for 30-40 minutes to allow the dough to rise, while you prepare the filling.

Oh yes, that pleasure when punching down a risen bread dough!
BAM - and it deflates - gives me a satisfactory feeling. :P
6) Once it rises to the top of the bowl, remove the kitchen towel and punch down the dough. 

For filling
150g unsalted butter, softened
150g brown sugar
1-2 tsp cinnamon
Sultanas (optional)

Combine together the softened butter with brown sugar and cinnamon until the mixture resembles wet sand.

To assemble

1) Preheat the oven to 220°C and line a 12-by-9 inch rectangular baking tray generously with butter.

2) Turn the punched dough out onto a lightly floured work surface and knead until smooth, for about 1 minute.

3) Sprinkle the dough evenly with the brown sugar filling. Press the filling firmly into the dough. If you like sultanas, this is where you scatter them as generously as you like.

4) Using a bench scraper or spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log.

5) Pinch the seam to seal. Roll the log seam-side down and cut it evenly into however pieces you like.

6) Turn the pieces over on their flat sides and arrange them on the baking tray. Using your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.

7) Brush with egg then cover the baking tray with a kitchen towel and set aside to let dough rise on the countertop for at least 15 minutes before baking.

8) Remove the towel and bake for 15 to 20 minutes, until golden brown. Don’t allow the rolls to become overly brown.

You know they're almost done when your kitchen starts to smell soooooo good, you want to dive into the oven!

Never mind if you burn yourself. Heh, I'm only kidding, please don't burn yourself or you won't be able to enjoy your cinnamon rolls! :P

And voila, that's my version of Cinnabon! :D

Whilst some like to top the cinnamon rolls with cream cheese icing, I personally like serving them warm, with just a sprinkle of cinnamon sugar. Oh, yum!!! Don't blame me if your neighbour starts poking their noses into your kitchen! :)


"Joe" who is constantly craving said...

theres 2 isnt? i prefer the other 1, i think cinnabon is too sweet.

yours was perfect!!

The Bakeanista said...

Got 2 meh? I thought only Cinnabon only. What's the other one?

HEHEHEHE. *skips around happily*

Michelle Chin said...

Gosh i love cinnabon but it's just so sinful!

The Bakeanista said...

Sinful, but too good to say no to!

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