Friday, August 12, 2011
I remember very fondly, the basement of Wisma Atria circa 1992. There was a shop selling cinnamon rolls, and once you stepped out of the train at Orchard MRT, you'd be greeted by the amazing sweet scent of freshly baked cinnamon rolls. Do you remember? :) Those were my student days, and I believe if I didn't have an allowance to manage, I would be splurging every cent on cinnamon rolls each time I went to Orchard.
Now, if you love cinnamon rolls, but have never tried baking them, you're in for a treat. This recipe is simply the best. Confirm, double confirm! ;) I love that I can just use plain* flour and skip kneading altogether ... yet the dough magically comes together like a fluffy dream.
* By the way, I used bread flour on my second attempt, and found that it did not make much of a difference in texture. So yay!
The recipe comes from Ree (The Pioneer Woman), who always does these amazing step-by-step photos. But I also have to thank Ann (Pig Pig's Corner), for scaling down the proportions to a more manageable serving quantity. It was her adapted version that I followed. It was enough for my family's teatime snack, plus some leftover for breakfast the next day.
- For Ree's original recipe, click here.
- For Ree's notes on the recipe, click here.
(Adapted version from Pigpigscorner ... thanks Ann!)
- 1 1/3 cup whole milk
- 1/3 cup vegetable oil
- 1/3 cup caster sugar
- 1 1/2 tsp dry yeast
- 2 2/3 cups plain flour (+ 1/3 cup)
- 1/2 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp salt
- 100g unsalted butter - melted (you don't have to use up all the butter if you don't want to ... I didn't)
- 1/2 cup brown sugar
- Cinnamon powder (I used 1 tsp, but more or less is up to you)
- Sultanas (optional)
1. Mix the milk, vegetable oil and sugar in a pan.
2. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
3. When the mixture is lukewarm to warm, but not hot, sprinkle in dry yeast. Let this sit for a min.
4. Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
5. Add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together. At this point the dough will be quite sticky, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two. This will give you a firmer dough. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.
* Note: I made the rolls immediately without any chilling.
6. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape.
The amazing soft-as-baby-bottom no knead dough. I love. Ahhh ...
7. Drizzle melted butter* over the dough. Now sprinkle sugar** over the butter followed by a generous sprinkling of cinnamon powder and sultanas.
* Go easy when you do this or you'll have butter dripping all over the place!
** I mixed my sugar and cinnamon together in a big bowl, before sprinkling.
8. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
9. Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
10. Let the rolls rise for 20 to 30 mins or until they look bloated, then bake at a 180℃ pre-heated oven until light golden brown, about 20-25 mins.
* I only let them rise for 10 mins and into the oven they went! Ooops.
I chose not to make the maple frosting, opting instead for a simple icing sugar version. In the end, it was not necessary because all of us, with the exception of my daughter, preferred our rolls plain and simple. Icing tends to kill the original taste of cinnamon sugar and produces rolls which are cloyingly sweet. Well, that's just my personal opinion, anyway.
The second time I made these rolls, I omitted the frosting but increased the brown sugar and cinnamon powder very slightly. It tasted a lot better this way, methinks. ;)