Cinnamon Rolls
Cinnamon rolls brings back Starbucks memories to me. This sweet, sticky, sinful and utterly delicious treat I usually have with my Soy Latte. Sitting on a window seat of the coffeeshop watching the world go by. Going shopping alone or sharing a cuppa with R or my bes Yen and enjoying an hour or two of peace - it's definitely one of those treasured moments from my London days...
I love cinnamon!
It has this irresistible aroma of yumminess especially coming from baked goodies fresh from the oven.
This afternoon, while its not busy in the kitchen, I dug out my old culinary school book and looked up for the Cinnamon roll recipe. But before it got finally baked in the oven I have to go through some kitchen dilemma yet. First, I came across a Custard cake recipe which made me torn between which one to bake. I have to ask my family's opinion on this since they're the ones I share this with otherwise I will end up eating it all! LoL! Even if I have already changed my mind and go for the custard cake, majority wins so Cinnamon roll it is! Second dilemma, when I was doing my mise en place, I found out that the jar where we kept out dry active yeast was not tightly sealed. Ggrrr...I nearly lose my temper on this because the jar was still almost full and it is an imported yeast which we can't easily buy here in KC (Kidapawan City) or even in DC (Davao City). Well, I did the bloom test and they seemed to be half alive/active. LoL! And third, when I was kneading the dough and leaving it to proof, the sun was still out and it was fairly a hot afternoon. However after barely an hour, the weather turned overcast and shortly started to rain resulting my dough not to rise enough as I expected. Either that or because the yeast was only half alive. Ha!
Anyways, after all these dilemmas the cinnamon rolls made its way into the oven in the end. And when it came out they were just like what my friend Ma-ane said "it looks good...tamang tama for kape and this rainy weather." exactly how we had enjoyed it this afternoon.
The rolls are warm soft - straight out from the oven! Oh and indulging into cinnamon rolls is incomplete without the "unhealthy royal icing drizzle"= ecstasy!
Fact: The cinnamon roll is thought to have been invented in Sweden where it takes the name kanelbulle (literally: “cinnamon bun”). On October 4, “kanelbullens dag” (Cinnamon roll day) is celebrated in Sweden. (-Wiki)
Cinnamon Roll
Ingredients:
2 1/2 tsps dry active yeast
1/4 cup lukewarm water
3/4 cup dried buttermilk
1/2 cup sugar
3/4 cup water
3-4 cups APF (all purpose flour)
1/2 cup melted butter
2 tsps salt
2 pcs eggs, lightly beaten
eggwash:
1 egg + 1/4 cup water, beaten
cinnamon sugar:
3/4 cup brown sugar
2 Tbsp ground cinnamon
1. Mix yeast and 1 tbsp sugar (from the 1/2 cup). Add lukewarm water and let bloom. Stir in buttermilk, sugar, water, melted butter, salt, lightly beaten eggs and flour ( use as little as possible, will add more while kneading). Mix well. Turn into a lightly floured surface and knead for 10 minutes, adding some flour. When done, shape into a ball and cover with cling wrap and let it rise in a warm place until double in size.
2. After it has risen, divide dough into 2 equal portions. Roll out each half into a rectangle. Paint each with eggwash then sprinkle with the half of the cinnamon sugar. Roll the rectangles jelly roll style. Tuck sides inwards. Cut then 1 inch thick or depends how you thick want it. Let rise again until double. Brush with the remaining eggwash and bake in a pre-heated oven 375F for 30 minutes.
Serve warm and drizzle with thin royal icing.
Enjoy!
