I remember the breakfast buffet at a hotel in Interlaken (Switzerland). We were just married and it was our first holiday together. One very precise flavour has always stayed with me, and that is of this cinnamon and coffee together. I do consider that time spent in Switzerland as an introductory chapter of my food/ flavour life. A black coffee with a cinnamon roll was like a must have for me every morning.
That distinct aroma of coffee and a perfectly baked cinnamon roll is what I experienced today again when I took this gorgeous batch of baked cinnamon rolls out of my home oven.
Ohhhhh, I wish, I could share that aroma with you on this blog here. It’s simply beautiful.
Don’t think of skipping, this post assuming cinnamon rolls are complicated to prepare at home. I have just the right recipe for you. That can be easily baked at home. I promise there is no need for any dough kneading machine to make these at home. You just need your hands to knead + few ingredients.
In order to make it easy for you, I have motioned a few points below. Go through them. Bread making is easy, once you have the basics of dough, clear in your head.
We begin with a positive note – Baking bread, kneading dough is an incredibly fun and rewarding process.
For these cinnamon rolls, we need a bread dough. Which is made with the help of yeast.
Yeast – These are the three most commonly available yeast. You can choose any of these mentioned below.
Instant Yeast – dissolves faster and activates quickly. This does not need any proofing. Can be mixed straight into the dry ingredients and will give amazing results.
Active Dry Yeast- have uneven granular. Needs a proofing before use. Sprinkle the mentioned quantity of the yeast along with a pinch of sugar over the lukewarm (water or milk) and let it rest for a couple of minutes. As you see the mix bubbling or getting frost on the top layer. Your yeast is ready for the rest of the ingredients.
If nothing seems to change. It remains the same, the yeast is probably not active any more. You need a new packet.
Fresh Yeast – also known as compressed yeast. Can’t be stored for long. Needs proofing. Does not require sugar or salt for the process of proofing.
Kneading the dough for cinnamon rolls is an important step.
Why – When flour is mixed with water and the dough is kneaded, the proteins in the flour, begin to line up in such a way that strands of gluten develop. Together they create a structure that allows for the trapping of gases and the rising of the dough.
How to –
First mix all the ingredients mentioned in the recipe below, in a bowl. And knead. As it starts to come together, move it to a counter or tabletop that allows you to extend your arms to knead the dough. Sprinkle the surface with little flour and scrape the dough out of the bowl onto the countertop.
Begin kneading the dough, pushing it down and then outward, only using the heels of your hands.
Pull back and fold the dough in half toward you and press down. Then use the heels of your hands again to push down and outward, lengthening and stretching the strands of gluten and dough fibres.
Turn the dough about 45 degrees and knead again with the heels of your hands. If it is getting sticky, have patience. Use a batch scrapper to clean the table top, if you feel messy. You will start to see the dough coming together (non-sticky) within 5-7 minutes of kneading.
Continue to knead, folding and turning the dough, until it is smooth and supple.
when to stop kneading – If you are unsure if the dough has been kneaded enough, you can do the “windowpane” test. Remove a small bit of dough (about the size of a golf ball) and hold it between your thumb and first two fingers of each hand so the dough is in front of you. Then, gently pull your fingers and thumbs away from each other to gently stretch out the dough. If the dough doesn’t break, it means you have kneaded it enough; if the membrane pulls apart, you need to knead it a bit more.
Once the dough is kneaded, you have won the battle …..
And you are gonna be a proud achiever of cinnamon rolls.
Moving on –
The dough will need to rest in a warm place, and because it has yeast, it will rise double in size within an hour.
Then we need to roll it out and sprinkle cinnamon and sugar mix. As shown in the picture above. Ossoro Cinamon flavour Ossoro Cinnamon Flavour, 30ml, Culinary Essence adding to the sugar at this stage made the aroma of my cinnamon rolls similar to the one I had in Switzerland.
The thickness of the cinnamon roll is completely your choice. thicker roll will obviously take a little more time in the oven during baking.
4 1/2 – 5 cups (590 – 660 grams) all-purpose flour
7 grams (2 teaspoons) active dry yeast
240 ml milk
75 grams butter
66 grams regular sugar
1/2 teaspoon (2.5 grams) of salt
160 grams of light brown sugar
1 tablespoon ground cinnamon
50 gm of room temperature butter
Few drops of Ossoro cinnamon flavour
Ossoro Cinnamon Flavour, 30ml, Culinary Essence
Cinnamon Rolls: In the bowl combine flour and the yeast.
In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm and the butter is almost melted.
Gradually pour the milk mixture into the flour mixture. Add eggs and mix all together.
Knead all the ingredients together as mentioned above until you have a soft dough that is smooth and elastic.
Shape the dough into a ball and place in a greased bowl, turning once. Cover with plastic wrap and let rise in a warm place until almost doubled (approximately 1 hour).
Meanwhile, make the filling. In a bowl stir together the brown sugar, cinnamon, butter and few drops of Ossoro cinnamon flavour. Mix all and set aside
Once the dough is double in size gently punch the dough to release the air and let rest for 10 minutes.
Roll the dough into a square (about 12 inches). Sprinkle the filling evenly over the rolled out dough.
Roll the dough to form a log, (Do not roll the dough too tightly or the centres of the rolls will pop up during baking.)
Slice the log into equal-sized pieces. Arrange rolls in a parchment paper lined baking tray. Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls to rise, at room temperature, until almost doubled (about one hour).
(At this point you can refrigerate the Cinnamon Rolls overnight (up to 24 hours). Next morning, remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for about 30 minutes.) Break any surface bubbles with a toothpick. Lightly brush rolls with some milk of egg wash.
Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown.
If you lightly tap on the top of the buns they should sound hollow. If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from the oven. Serve warm or at room temperature.