Posted by: Jonjon | January 19, 2009

Rolls – 90min Cinnamon Rolls 9.5/10

Rolls – 90min Cinnamon Rolls 9.5/10

January 20 2009

• 3 tablespoons milk 45ml
• 1 tablespoon margarine, softened 15g
• 3/4 cup and 1 tablespoon all-purpose flour 100g
• 1/4 (.25 ounce) package instant yeast 2g
• 1 tablespoon white sugar 10g
• 1/8 teaspoon salt 0.8g
• 1 tablespoon water 15ml
• 1/4 egg
• 1/4 cup brown sugar, packed 55g
• 3/4 teaspoon ground cinnamon 2g
• 2 tablespoons margarine, softened 30g
• 2 tablespoons raisins (optional) 20g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 rolls.
1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

This was really good, when it came out of the oven. I made my cinnamon rolls very small, with a 0.4 centimeter thick crust. It was crunchy, but after an hour or two when it cooled down, it lost quite a lot of flavor. It was still crispy, but the flour flavor now overpowered the cinnamon sugar filling.
The hardest thing when doing the rolls is when you apply the brown sugar cinnamon mixture. Next time I will make a thicker dough, because when you spread the paste, (which I had to push down because it was quite sticky) the dough like becomes thinner and thinner because of the pressure exerted.
If only I could find a way to make the layers thinner when spreading the paste, and make many thin layers, then that would be the ultimate cinnamon roll.
Also, I thought I had encountered problems because the filling oozed out of the cinnamon rolls during the baking. After I took it out of the oven, the cinnamon rolls were bathing in their own syrup, and luckily I took them out quick enough before the sugar syrup could cool down and stick a hold on the cinnamon rolls. It was good that this happened, because the cinnamon rolls, by bathing in their own syrup, now has a very sweet and crunchy base.


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