November 28, 2015

Cinnamon Rolls

It's the most wonderful time of the year!

Just the right season for baking and celebrating.  Latest addition to the baking list - Cinnamon roll!
I am not sure how the idea of baking a cinnamon roll crossed my mind, but I enjoyed every moment of this baking session. Seeing the dough rise to folding it over and over again, it was amazing. The roll looks complicated, however the baking process is not as complicated as the roll itself.

So here is another recipe to celebrate Christmas this year.


For the dough
  1. All purpose Flour - 2 cups + 3 tbsp
  2. Yeast - 3 tsp
  3. Water as required
  4. Salt - 1 pinch
  5. Sugar - 2 tbsp
For the filling
  1. Cinnamon powder - 1/8 cup
  2. Sugar - 1/4 cup
  3. Raisins - a handful
  4. Butter - 2-3 tbsp


Soak the yeast and 2 tbsp sugar in 1/4 cup of warm water and keep it covered for half an hour till it turns frothy.

Take sifted flour into a big vessel, add salt to this and mix well. Tip it onto the kitchen slab and create a well in between and slowly pour in the yeast water. Now using your hands, fold in the dough. Slowly add water as required and bring in the remaining flour and keep mixing. Pour water as required till well combined. Knead the dough for ten minutes to make it airy. Keep it covered in a vessel using a cling film. Let it rest for half an hour and the dough slowly rises.

Punch in the dough and knead it again for another 10 minutes. Place it back in the vessel and keep it covered for another half an hour. 

Meanwhile bring together the cinnamon powder and sugar and set aside.

Take the dough and make 3 or 4 smaller balls. Flatten out the dough, sprinkle a little of the flour and roll into an approximate rectangle shape. Apply a little butter on the dough and sprinkle the cinnamon and sugar mixture as needed on this. Spread raisins over. Carefully roll this tightly and seal the ends with a little water.

Cut into approximately 8 cm  length pieces and place it in a baking tray lined with butter paper.
Place the rolls with a little space in between to give space for it to rise. Cover and set it aside for half an hour before placing in the oven which has been pre- heated for 20 minutes at 220 degree. Let the roll bake at 180 degree for 45-50 minutes. 

Brush it lightly with butter for a glaze and let it cool. Cut into rolls and serve.

You may also note - 
  • Sprinkle enough flour while rolling out the dough, lest it stick to the bottom.
  • You may choose to add other dry fruits.
  • Make sure you seal the end of the rolls well else the on baking it may open up.

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