The Baking Diaries | Cinnabon Rolls, With a Twist.



It's strange really. I had only just discovered this notion of baking with cinnamon at the end of last year. For me, cinnamon and baking didn't go hand it hand. Being the daughter of a fierce sponge cake making connoisseur, I had grown up carefully scrutinizing recipes of the more traditional bakes in hope of making the best ever Victorian sponge, or marble sponge, or chocolate sponge. My mind stretched as far as butter, sugar, eggs, milk, and the wildest card would be a simple confectionery. E.g. chocolate chips, a generous glug of food coloring. You can call it fear of change, for one.

Since discovering cinnamon, its been safe to say I've had such fun. Joy's Pull apart bread, and danish pastries are just a few added to my ever extending baking archive, not forgetting the tempting brown sugar and cinnamon mix you can pretty much sprinkle on anything. It all made sense. I'ts decadent, flavorsome, and it almost always reminds me of Christmas. Having come across this gorgeous recipe clone of a cinnabon , i knew it was the perfect time to challenge my bugbear of change and maybe you'd like to, too. After all, what's the saying? There's no such thing as a failure...

For the basic part.
250ml lukewarm milk, 2 eggs at room temperature, 75g butter, melted, 600g strong white bread flour, 1 pinch of salt, 100g caster sugar, 2 and a half tsps of yeast.

Start by dissolving the yeast in lukewarm milk and let them be acquainted for five minutes. Shortly, mix in the beaten eggs, sugar, butter and a pinch of salt. Slowly add the flour and knead for a few minutes, not forgetting to dust your hands with flour to avoid a sticky situation. Form a ball with your mix, making sure the dough is smooth and place into a large oiled bowl, in a warm hub to let the yeast do its work. Leave for a few hours.

For the fun part.
225g dark brown soft sugar, 75g of softened butter and 3 tsps of ground cinnamon.

Mix the sugar with the cinnamon and set aside.

Once the yeast mixture has risen, remove from the bowl and knock it back on a heavily floured surface for a few minutes. Roll the dough maintaining a rectangle shape as close as possible, to a few inch thickness. Distribute the butter evenly onto the dough and then sprinkle on the cinnamon and sugar mix. Oh my.

Tightly roll the dough forward, cut into equal parts and lightly grease your tins.

For the twist.
In a round cake tin assemble your rolls, and tightly pack them to form the cake shape. With any extra rolls, place on another greased baking sheet to make individual rolls. Cover the rolls with a kitchen cloth and let them stand for a further hour. With 20 minutes to go preheat the oven to 200C/Gas Mark 6, and after the hour remove the dough from its rising nook.

Place the rolls in the oven for 15 minutes, or until the buns have slightly browned whilst you watch the clock go by. With minutes to go, sprinkle any extra sugar mix on top of the buns and pop them back in the oven to caramelize.

For the naughty part.
50g of softened butter, 100g of melted cream cheese, 1 tsps of vanilla essence and 200g of icing sugar.

Making sure the butter and cream are very soft, mix all the above ingredients until you are left with a liquid smooth glaze. Pour over the freshly baked buns, and you can tear and share.

So here's it is, my first shared baking experience. I'm already upping the ante; macaroons, pastries, breads, caramel and floured clothing a-plenty, so keep your eyes peeled for more baking tales. You could say the kitchen and I have become well acquainted over the past few months. Roll on pudding time, I need my cinnamon fix.

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