I love having freshly baked cinnamon buns/rolls for breakfast. However I am often put off by the fact that the preparation time is long and that I would have to wake up at least 2 hours earlier to ensure that freshly baked cinnamon rolls can be on the table by the time the family wakes up.
A couple of weeks ago, while blog-hopping (my way of de-stressing and getting inspirations), I chance upon a gem! A quick and easy recipe for cinnamon rolls.
The dough is prepared the night before and left in the refrigerator to chill overnight. During this time the dough will rise…but very slowly. Then the next morning, you just need to pull out the dough and shape it and off to the oven to bake. All in all, just less than an hour in the morning. For me, I took out the dough from the fridge an hour and a half before the family woke up. While the dough is resting, I took a shower and freshen up. Then, before shaping the dough, I just kneaded it for a couple of minutes. Love the feeling of the yeast coming to life and doing its thing. So, even though the recipe does not call for kneading before shaping,,, I just have to do it to satisfy myself. I added some semi-sweet chocolate chips into the rolls. The cinnamon rolls came out prefect!!! Nothing beats a freshly baked roll for breakfast. Hubby had a couple before going to work and the children finished up the rest.
Everyone was satisfied :)
Cinnamon Rolls (adapted from Reese’s Kitchen)
280g Bread flour
15g Milk powder
60g castor sugar
1/2 tsp salt
6g instant yeast
100g fresh milk
- Mix all ingredients together except butter in a mixer, mix until a dough forms.
- Add in butter and knead until you get an elastic dough.
- Brush a deep bowl with some butter, and leave the dough to rise in it for 1 hour. (covered with cling wrap)
- Transfer it into the fridge and chill over night.
- Take out the dough from the fridge and let it stand for 5 minutes, then roll flat.
- Brush a thin layer of butter on the flat dough and sprinkle enough cinnamon powder and brown sugar as you desire.
- Roll up like a Swiss roll and cut into sections.
- Place on a greased pan and let it double in size for 10 minutes. Brush with beaten eggs. (I did not egg wash it, as i prefer the matte look)
- Bake in preheated oven, 190'C for 20 minutes.
Look at the texture…. very fine and sooo soft !!See the texture here...it was unexpectedly soft!
I managed to make 10 rolls from this recipe.
What a great way to start the day!!!!