Thursday, June 12, 2008

Cinnamon Roll


I've always wanted to try this cinnamon roll but I'm not sure if my kids and hubby will like it .Though it's kinda a sweet bun but since it has this spicy taste of cinnamon so I doubt they'll enjoy it as much as I do. But I tried it anyway....and as expected, they don't really like it. That's okay...at least I tried and I don't mind sharing the recipe because I know many of you love it right?



Cinnnamon Roll (taken from Joy of Baking)


For the bun:

4 1/2 - 5 cups (630 - 700 grams) all-purpose flour
1 package (11grams) active dry yeast
1 cup (240 ml) milk
1/3 cup (75 grams) unsalted butter
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2.5 grams) salt
3 large eggs


Filling:
3/4 cup (160 grams) packed light brown sugar
1/4 cup (35 grams) all-purpose flour
1 tablespoon ground cinnamon
1/2 cup (113 grams) unsalted butter, cold (cut into pieces)
1/2 cup light raisins (optional)


note: I made half of this


Method:

1)In the bowl , combine 2 1/4 cups (315 grams) of the flour and the yeast.

2)In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.


3)Gradually pour the milk mixture into the flour mixture, with the mixer on low speed or you can just use your hands.. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes.


4)Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.)


5)Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).

6)When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.

7)Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

8)After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal.


9)Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan. And leave it to rise again all covered.

10)Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.)

note:If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.

My style of having the buns by drizzling with condensed milk or just sprinkle with powdered sugar or just have as it is.



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