I know I have been posting on tarts and pies the last few days :) but those were christmas treats. Now back to bread and buns making :p the passion and craze is still in the blood. The smell of bun baking in the oven is truly intoxicating. I love the smell of freshly baked buns. It fills the house with warm and brings me back to my childhood days, where bread and buns are our only treats. Kitty , my dear friend loves cinnamon buns with caramel sauce. Now I have a mission...to bake her the best cinnamon buns but before that I must google for a good one : ) and I found one on Happy Home Baking......one that does not need kneading and uses only all purpose flour....wow , I was excited after reading through her post on her magical cinnamon rolls :)
I was googled for some easy technique in making soft and fluffy buns and found one magical rolls as HHB so named her cinnamon rolls. I was impressed with the method....no knead and doesnt need high protein flour. Just plain flour will do and no knead...gosh , this is great for my tight schedule...with the kids ministry going on. Could not wait till the next day, I ran quickly to the kitchen and rummaged the fridge for plain flour, yeast, baking powder , milk and the most important ingredient, cinnamon powder , to make this magical rolls. I know that if I don't try it out, I will not be able to sleep that night :p I got it all done in less than 1.5 hours. The result was unbelieveable !!!! The rolls were easy to make and the buns were fragrant and soft. Needless to describe the aroma of cinnamon...gosh, it was good !
I still have not master the act of rolling the dough
it was kind of hard and the rolls were loose, it should
be tightly rolled up...nevermind, I will make this again and
I always believe that practice makes perfect :p
they looked like roses...dont you think so :p
the outside is crispy and the inside soft and fluffy...love it !
I can't wait till morning...took one for supper...mmmmmm
yummy good :)
cut into let you guys see the inside....soft and fluffy :)
Thank You HHB for sharing this wonderful magical rolls :)
love it to bits and this will be a keeper for sure !
Cinnamon Rolls - adapted from Happy Home Baking
(makes 12-15 rolls )
250 ml (1 cup) milk
50 g ( 1/4 cup ) brown sugar
62.5 (1/4 cup) vegetable oil * I used olive oil
1 tsp instant yeast
250 g ( 2 cups ) + 30g ( 1/4 cup) plain flour
1/4 tsp baking powder
1/4 tsp ( scant) baking soda
3/4 tsp salt
1 tbsp ground cinnamon ( cinnamon powder )
50 g ( 1/4 cup) brown sugar
50 g (1/4 cup) unsalted butter ( melted )
1. Mix milk, sugar and vegetable oil or olive oil if using in a pan. Scald ( heat until just before boiling ) the mixture. Leave 45 mins - 1 hour.
2. Place 250g (2 cups) plain flour and instant yeast in a mixing bowl. Make a well in the centre and add mixture. Stir with a spatula until the mixture comes together to form a thick batter. ( if using Active Dry yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour) Cover and let the batter sit for at least 1 hour.
3. Add in the remaining 30 g ( 1/4 cup) flour, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. ( note : dough will be more firm and easier to work with if left to chill in fridge ).
4. When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
5. Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when
6. Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.
7. Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
8. Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper ( or greased with butter ) Place the rolls close together so that they are almost touching.
9. Cover and leave to rise for 30 mins ( 1 hour if dough was left to chill over night ) or until the tolls double in size. ( note: the rolls can be left to chill in the fridge overnight and bake them the next morning. If rolls have doubled in size, bake them right away. otherwise leave to sit on counter until double in size before baking. )
10. Bake in preheated oven at 180C for 20 mins until golden brown.
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