One thing I learned from making bread is that hard work really does pay off. Yes, I am into bread making lately. I thought that it would be a good way to push my boundaries a little and try some new things. Such a wonderful feeling everytime I created something new on my own.
Like my Steamed pork bun (siopao) this cinnamon roll was also my second attempt. First was really succesful, but this is much better. I used walnut rather than raisins. Walnut gives crunch and saltiness to the sweet rolls. You can also mix raisins and walnut if you want. I didn't drizzle the rolls with powdered sugar glaze, as for me the sugar/cinnamon filling gave enough sweetness.
To be honest making bread is so exhausting, but hey, once you smell the aroma of fresh bake bread out of the oven, you will sure feel like a winner.
dough - makes 16 small rolls
2 cups flour
2 tsp dry yeast
1 tbsp sugar
1/2 cup lukewarm milk
1 tbsp melted butter
1/4 cup sugar
2 eggs, room temperature
1/2 tsp salt
1 tbsp milk
cinnamon filling
1/2 stick melted butter
1 cup chopped toasted walnut
1 cup brown sugar
1 tbsp cinnamon
2 tbsp milk
- In a largel bowl, dissolve yeast and 1 tbsp of sugar in lukewarm milk. Allow mixture to sit 10 minutes, or until bubbly, without stirring.
- Combine melted butter, sugar, salt and eggs. add to yeast mixture. Beat together.
- Add 2 cups of flour and gradually mix.
- Turned dough onto a floured surface and knead until smooth about 8 - 10 minutes, adding flour to prevent sticking.
- Place dough in a greased bowl, turn dough over and cover with a towel. Allow to rise until double in volume.
- Punch down dough, knead for 2 minutes and allow to rest for another 2 minutes before rolling.
- Lighly greased a baking pan. Roll out dough on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon, brown sugar and walnut.
- Roll up, jam roll-style, from long side. Press seam against roll to seal.. Slice roll in 16 equal size and place them in the pan with the side up.
This was when I finished rolling them up. Cover pan with plastic wrap and let rise at room temperature until double in volume, about 45 minutes.
After 45 minutes. They did rise perfectly. Now ready for baking.
Brush rolls using 2 tbsp milk. Bake in 190 C for 18 minutes or until golden brown.
Nothing more inviting than the sweet aroma of cinnamon all over my kitchen.
5 comments:
helo, i tried this last night but firstly i mix the yeast onto a water rather than the milk...so i just said i will just see the results. the mixture of the dough is kinda wet but maybe it's becoz of the water i used not the milk.
then i mix everything for the filling except the nuts coz i don't have it. i read again but i did not read what did you do with the 2 tbsp milk for the filling?
i can still smell the aroma and the taste is there but it is not perfect though...
Hi yen,
The mixture of the dough should be sticky and a little wet. Adding flour little by little while kneading makes your dough smoother.
Sometimes additional flour is added to correct the dough.
It doesn't matter if you dissolve the yeast in water or milk, as long as it is lukewarm.
2 tbsp of milk is for brushing right after you roll up the dough. The milk gives golden color after baking. My mistake I should have wrote that.
I've done this recipe 3 times and I didn't encounter any problem. Anyway, practice makes perfect, specially in bread making.
I tried this delicious recipe myself too and I didn't encounter any problems. The walnut cinnamon rolls turned out just perfect, as did the dough I used for it. Best cinnamon rolls i ever had! Only thing I had to do was to follow Alma's recipe step by step, and... voila!
thanks for the reply al, will try it again. i thought i will end up feeding them to the ducks but not at all.
i am used of making pizza dough or the pandesal and it is not that wet. well, thanks again al.
The amount of flour (water) used in a bread recipe is always variable; that's because flour absorbs different amounts of water depending on where and when it was grown. (that's what I have read)
Next time try using na lang your own mixture of dough.
I made this bread when I was in holland too. So far I didn't encountered any problem nor noticed my dough was too wet.
Well at least you've tried my recipe and im happy to hear na edible pa rin ang nagawa mo.
You might want to check this link for bread tips: http://www.baking911.com/bread/101_mix.htm
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