Monday, January 16, 2012

Sugar & Spice.....

What are little girls made of?
Sugar and spice and all things nice...
Now........ this rhyme make these lovely cinnamon rolls a delight any time of the day.

Cinnamon rolls need no introduction; sticky, sweet, sinful and utterly delicious. Added to the package is the most important feature – the irresistible aroma of the fresh baked cinnamon rolls. Fresh brewed coffee, and the rolls that are warm soft and drizzled – straight out the oven, can turn a day into sheer ecstasy.

My craze for these lovely swirls is innate.... I don't remember two weeks went by without me indulging into one. I even dream of cinnamon rolls aroma in my sleep.... And once I was old enough to work with ovens, I started to look for the recipe.

This is one of the easier version that I used to make if time permits...  :)) And very well liked by everybody at home.

Ingredients (Makes about 10)

250 g hi gluten bread flour
1 tsp salt
40 g caster sugar
15 g Mauripan dry yeast
20 g butter, softened
150 ml warm water

For the filling:
30 g butter, softened
100 g raisins
50g nut of any type (optional)
2 tsp ground cinnamon
100 g caster sugar

Some honey for glazing


1. Lightly grease a baking sheet. Combine the flour, salt, sugar, yeast, butter and water in a mixer and mix thoroughly until the mixture forms a smooth dough.

2. Knead the dough on a floured surface for 5 minutes before returning to the bowl and leave to rest for an hour.

3. Roll the dough out into a large rectangle about 1.5cm thick, and spread the butter on top.

4. Then sprinkle on the raisins and dust with cinnamon.

5. Roll the dough into a sausage.

6. Cut thick discs and lie them face down on the prepared baking sheet. Leave to rise for  another half an hour.

5. Set the oven to 190°C. Bake for 20 minutes.

6.Remove the swirls from the oven and immediately brush with honey.

** I used to add dried cranberries & orange zest to the raisins. It brings out the different flavour & textures. You can also substitute the honey with sugar glaze.**

No comments:

Post a Comment