Classic Cinnamon Rolls

Woo Hoo... So how is everyone doing over there? I really wish to keep on track again after M.I.A for the past weeks. Many blog hop to be done today. Hehehe.... Although I'm late, I still want to wish my Muslims friends and readers "Selamat Hari Raya Aidilfitri".

Today I need to post a baking entry and submit to my usual Bake Along Event with Joyce, Lena and Zoe before the submission close in just a few days. So this time, we need to bake Classic Cinnamon Rolls. Hmm... I love this bread because it was my childhood bread and until now I'm still love it. Usually I will bought it from "Pasar Malam" - Night market.

Bake-Along #49

Classic Cinnamon Rolls (Make 14 Rolls), a recipe from The Williams-Sonoma Baking Book.

Yeast mixture

60ml warm water

1tsp sugar

2 1/2tsp active dry yeast

In a bowl, combine the warm water and 1 tsp of sugar. Sprinkle with the yeast and let it stand for 2 minutes, then swirl and lei stand until foamy, about 5 minutes.

Dough

2tbsp melted butter

1/2tsp salt

250ml warm milk

2 egg yolks

125gm sugar (I used 50gm only)

545gm all purpose flour

80gm all-purpose flour, for kneading

• Spread the butter over the bottom and halfway up the sides of a large bowl. In another large bowl, combine the 545gm flour, the 50gm sugar and the salt. Make a well in the centre and pour in the yeast mixture, egg yolks and warm milk. Slowly mix together until the dough can be formed into a large ball.
• Transfer the dough to a floured work surface. Knead, sprinkling the 80gm of flour as needed to keep the dough from sticking, until smooth and elastic about 10 minutes. 
• Gather the dough into a ball, place in the buttered bowl and turn to coat all sides with butter. Cover with kitchen towel. Set in a warm, draft free place and let it rise until doubled the size about 11/2 hours. Mine doubled within an hour.

Sugar syrup paste

150gm light brown sugar

2tbsp melted butter

155gm light corn syrup (I used 100gm golden syrup)

Sugar Cinnamon mixture

100gm light brown sugar

2tsp cinnamon powder

90gm raisins (soaked in warm water for 15minutes, squeezed and squeezed dry)

*From recipe, 330gm light brown sugar is needed (I used 250gm only)

In a bowl, mix half of the brown sugar, 2tbsp of butter and the corn syrup to a smooth paste. Scoop half into each 9 inch round cake pans and spread over the bottoms. In a small bowl mix the remaining brown sugar with cinnamon.

Extras

2tbsp melted butter for spreading

2tbsp melted butter for brushing before baking

• Punch down the dough. Turn the dough out onto a lightly floured work surface and roll into a 25 x 45 cm rectangle. Brush with 2 tbsp of melted butter, Scatter with the raisins and slightly press. Sprinkle the dough wit the cinnamon sugar mixture. 
• Starting at one long edge, roll the dough tightly into a cylinder. Cut the cylinder crosswise into 14 rounds. Place 1 round in the centre of each pan. Arrange remaining rounds around it.
• Cover and let the dough rise until doubled, for 45-60minutes.
• Preheat the oven at 180 degree Celsius. Brush the rolls with the remaining melted butter. Bake until golden brown, about 30minutes. Since I’ve baked 2 pans together, I baked about 40 minutes. Place a wire rack over each pan and invert the rolls. Let cool and break apart to serve.

 

Usually, I will bake at night right after work - approximately 3 hours for me to bake and clean. Baking this was time consuming cos have to wait for the bread dough to rise. Fortunately our company closed a day earlier , so I was able to bake it on Raya eve. Phew!

 

I'm not good in making bread and can said this is my second time making bread. I followed the recipe pretty closely. And I found the sugar measurement used in the recipe is quite a lot. So I reduced it. Usually, I'll read o 1 or 2 times through, make sure the ingredients I can get it easily and the method of making it. You'll noticed I break the recipe and method in a few parts to avoid confusion and for my future reference.

My Verdict: The bread texture is soft and got holes in it. After reducing the sugar, I still found it a bit too sweet. Maybe next time, I will reduced more - I guess can totally ignored the sugar measurement from the bread dough as we have the sweetness from the sugar syrup paste, sugar cinnamon sprinkled and raisins. This Classic Cinnamon Rolls recipe is tremendously a great baking experience and it is delicious to eat. 

Here submitting my Classic Cinnamon Rolls to Free and Easy Bake-Along Blog Hop Event hosted by: Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings.