Wednesday, February 2, 2011

Traditional Cinnamon Roll

the bread dough
just taken out from the mixer

double its size after 1 hour

roll out and spread the cinnamon/brown sugar paste

ready to bake .. brush with eggwash
before placing in the oven to bake

done ..ready to serve warm/cold

A.  for the bread dough

275 gm flour               *( = 2½ cup)
4.25 gm dry yeast       *( = 1 tsp instant yeast)
35 gm  butter (melted) * (+ ½ cup water)
105 ml milk                 *( = ½ cup)
1 egg                         * (+ 1 egg yolk for egg wash)
35 gm sugar               * (= 2tbs sugar)
a pinch of salt

B.  for the filling

 ½ tbs cinnamon powder
 100 gm brown sugar  (¾ cup)
 40 gm butter (soft/room temperature)

C.  1 egg yolk with 2tbs milk/water  for the egg wash 

Prepare the dough :-

Mix the flour,  yeast,  sugar, eggs, milk,  butter and a pinch of salt  the mixer. 
Mix the ingredients on low for 5 minutes. 
Dough should be pliable, if too soft add 1 or 2 tbs flour
and knead well

Sprinkle some flour  table top and  knead the dough briefly. 
and sprinkle a little more flour  onto the dough
and put into the bowl. 
Cover it and let it rise for about 1 hour or until it has doubled its size.

Prepare the filling :

Put into a bowl the brown sugar, the cinnamon, and the butter 
and mix with a spoon until combined. 

Pre heat oven at 190*C

Roll and shape the dough:

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 to prevent 
it sticking to your fingers.
Roll out the dough to a 1/2 cm thickness, 
and spread the filling on the dough

Then  roll the dough into a log and cut it into slices of 
about 3 cm in thickness. Place them on the lined baking tray, 
leaving enough space for the rolls to rise.
Allow them to rise for 10-15 minutes.

Brush the rolls with eggwash and bake for 12-15 minutes.

* 15 - 20 rolls depend on thickness of your slices.

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