Wednesday, 14 May 2014

Cinnamon Rolls, Cinnamon Buns, Cinnabons

Posted by Kim Fong On 5:42 pm No comments



Rolls, buns, cinnabons - whatever you like to call them. They're round sticky cinnamon'y goodness.

During my recent trip to Vancouver Canada, I scored another recipe. Vancouver is turning out to be a good source for great recipes! This one from my Aunty Maria. She claimed it to be one of the best Cinnamon Rolls/Buns she's had. Passed down to her from someone else, another tried and tested recipe. 

These rolls puff up pretty big but they're really fluffy! It makes about 24 rolls which is quite a lot, so feel free to freeze some of the dough, as per instructions below, or have a few more mouths to feed. 

Here is a good video with a slightly different recipe but the method is similar.


Ingredients
Dough
1 cup milk
½ cup caster sugar
1 ½ tspn salt
60g butter
14g dry yeast
2 Tblspn sugar
1 cup warm water (bath water temperature)
3 eggs beaten
6 cups of flour (approx. 800g)

Filling
Butter – softened (approx. 60g)
Cinnamon powder (approx. 6 Tblspn)
Brown sugar or caster sugar (approx.. 4 Tblspn)

Glaze
1¼ cups icing sugar (icing sugar mixture is okay) – 160g
60g butter, melted
3 Tbspn milk
½ tspn vanilla essence
Pinch of salt

Method
1.     Warm milk. Add caster sugar, salt and butter. Allow all to dissolve (sugar, salt and butter). Allow to cool.

2.     In a separate bowl, combine yeast, 2 tablespoons sugar and water. Set aside to dissolve and ferment. It will get frothy.

3.     In a large bowl add flour – make well in centre, add eggs, yeast mixture and milk mixture. Mix in cake mixture with dough hook. If mixture is too wet, add more flour, until mixture comes away from the bowl. Turn out onto a floured surface and knead until dough is smooth. Place back into mixing bowl and set aside and allow to rise (about 1 to 2 hours). At this point you can portion out some dough to freeze.

4.     Grease a large baking tray (or two). You can also just line with baking paper.

5.     Roll out risen dough to ¼ inch thick, spread butter and sprinkle will cinnamon and sugar. Roll up to a long and slice out even portions. Turn portions up so cross section is facing up and place onto greased tray, 2 inches apart. Set aside and allow to rise again (1 to 2 hours).






6.     Preheat oven to 175C (350F). Bake for about 20 minutes until lightly brown. Be sure the sugar doesn't burn.

7.     Prepare glaze – whisk together icing sugar, melted butter, milk, vanilla and salt in a bowl until smooth.

8.     Drizzle glaze over warm cooked rolls. 







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