Cinnamon roll is a rolled sheet of yeasted dough with cinnamon and sugar mixture over a thin coat of butter. The dough is rolled, cut into individual portions and place next to each other in baking pan. After bake the rolls will stick to each other and form round bun. Classic cinnamon roll is being chosen for this month Bake-along #49 theme. Recipe from The Williams-Sonoma, Baking Book bake the roll on some sort of glaze which place at the base of baking pan. This will give sticky gooey sweet glaze on top of cinnamon rolls. Having them especially warm really comforting ^^
I used my recent posted bread recipe for this classic cinnamon roll. Since I prefer to serve warm I only used 1/3 of the dough for this recipe. I replace honey for corn syrup as I don’t feel like buying just for this bun. At first I’m worry of the honey will overcome the cinnamon smell. Surprisingly the honey smell is not so obvious. I found that some sugar (the sticky topping) not melt and stick at the bottom of the pan after removing the rolls. Next time will melt the sugar in the paste before spread on the pan.
Bread recipe adapted with minor modification from Alex Goh, The World of Bread Cinnamon rolls topping reference from The Williams-Sonoma, Baking Book yields about 1kg dough, only used 350g dough and bake in 8-inch round pan Classic Cinnamon Roll/Sponge Dough Method
Ingredients: ~Sponge dough
2 teaspoons instant yeast 2 tablespoons water 420g bread flour ½ tablespoon sugar 220ml water
~Main dough
(A) All above sponge dough 1 egg 80g sugar
1 teaspoon salt
(B) 60g bread flour
60g all-purpose flour
60g whole wheat flour 20g milk powder 3 tablespoons ground brown flaxseed 1 teaspoon instant yeast 40g water
(C) 3 tablespoons grape seed oil
~Sticky topping 15g butter, melted 60g honey (replace for corn syrup) 60g brown sugar
~Cinnamon sugar mixture 40g light brown sugar 1 teaspoon cinnamon powder *Mix together in a small bowl. Next time will reduce as only used 1/3 of the mixture. Few tablespoons of room temperature butter for spreading
Methods: ~Sponge dough 1. Mix instant yeast and water inside kneading bowl and set aside for 10 minutes. Add the remaining ingredients and knead to form dough. *DO NOT need to be knead till elastic stage.
2. Cover the dough and let it to prove for 2½ hours.
~Main dough (refer here for more pictures) 1. With a spatula make a ‘well’ by dividing the sponge dough into few portions. Add the egg, sugar and salt. Knead till well combine.
2. Then, add in all the remaining ingredients. Knead till well blended and form a dough.
3. Add in the oil and continue knead till form smooth and elastic dough.
4. Let the dough rest for 10 minutes. Then, it is ready to use!
5. Prepare the sticky topping. Mix melted butter with honey and brown sugar until form smooth paste (Next time will make sure all the sugar is melt before used). Spread the mixture into 8-inch round pan and spread over the bottom.
6. Measure 350g (about 1/3 of dough) of dough for this cinnamon roll. Shape into ball and leave aside for about 10 minutes. To Shape, roll out the dough into rectangle. Brush few tablespoons of butter evenly on surface (Leave one end, about 1 cm free from butter. This will help in proper sealing). Sprinkle cinnamon sugar mixture on top of butter. Then roll into a cylinder. Cut both edges to get nice roll. Divide the roll into 9 equal portions.
7. Arrange the rolls start with placing a roll in the center of pan. Then place the rest of rolls
around. Insert the trim rolls around the center. Leave to proof for 45 minutes
or till double in size.
8. Bake in preheated
oven at 180C for about 18 minutes or till golden brown.
*I skip brushing butter/egg wash.
9. Place a wire rack over pan and invert the rolls. Leave to cool. It is best to serve warm.
This post is link toBake Along, a baking event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids
