Wednesday, May 7, 2014

Cinnamon Raisin Walnut Rolls




The aroma of buns baking in the oven is simply divine. The house will be filled with the smell of freshly baked buns for the whole night. I love the smell of cinnamon. I made Cinnamon Walnut Raisin Rolls using the garlic bun recipe . Wow... can't describe what the aroma of cinnamon emanating from the oven can do to me...mmmmm the best aromatherapy for me. I can only say ..I feel on top of the world especially when the rolls turned out well :)














brush on the surface of rolled out dough with butter,
sprinkle natural molasses sugar or brown sugar
and cinnamon powder and chopped roasted walnuts
and raisins evenly on the surface














roll into a swiss roll and cut into 6 equal pieces,
place them in greased muffins pan and baked
at 200 ̊ C for 15 minutes till evenly browned



















sun tanned gorgeous looking cinnamon walnuts raisin rolls :p


Cinnamon Raisin Walnut Rolls  - adapted from HHB Garlic Bun recipe

Ingredients
(makes 6 buns)

150g bread flour
50g cake flour
15g caster sugar
1/4 tsp salt
1/2 tsp instant yeast
130g milk
15g unsalted butter

filling:
butter enough for surface of the dough
cinnamon powder plus sugar mixture  ratio 1:2
toasted and crushed walnuts 
raisins of your choice


Method:
  1. Place all ingredients except the butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now), add in the 15g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
  2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.
  3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 6 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.
  4. Flatten each dough into a round disc. Sprinkle cinnamon sugar mixture and walnuts evenly on the surface. Roll up Swiss roll style and pinch the seams in place. Cut into even pieces and place on greased muffin tins. 
  5.  Let dough proof for 30mins.
  6. Bake at preheated oven at 200 degC for about 15 mins. Remove from oven and let cool on wire rack.
Enjoy !


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2 comments:

  1. I will love this recipe..cinnamon rolls is my all time favourite snack. :p yummy yummy....

    ReplyDelete
  2. Good idea to bake these buns in the muffin pan. Thanks for sharing!

    ReplyDelete