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Wednesday, March 11, 2015

Cinnamon Rolls with Cream Cheese Icing | Step by step method of making Cinnamon Rolls


This is a recipe for a simple and classic Cinnamon Roll. The secret of a soft, fluffy and light cinnamon roll depends on your kneading skills which can be improved with practice. It is a perfect dish for those who are trying to bake with yeast for the first time. The procedure might look lengthy but once you get started, you will enjoy the whole process. The good thing about the dough is that once it has risen to double its size, it can be frozen. There are varieties of icing you can try for these rolls, for instance a caramel sauce, chocolate sauce, flavored honey or any fruit jelly.






Ingredients

  • 5 cups plain flour
  • 1 tbsp of dry yeast
  • 1 cup milk
  • 1/2 cup softened butter + 4 tbsp for spreading on the dough
  • 1 cup castor sugar
  • 1 tsp salt
  • 2 large eggs
  • 1 cup dark brown sugar
  • 1 cup white sugar
  • 2 tsp of ground cinnamon

Method

  1. Grease a baking pan and set it aside.


2. Pour milk into a sauce pan and heat it, until you see small bubbles start to appear on the surface. Make sure not to boil the milk. We just want it to be hot.
3. Remove the sauce pan from heat and add butter and stir until it is completely melted. Then stir in 1 cup of warm water and set the mixture aside for it to cool down.

                                                       
4. In a large bowl add yeast, castor sugar, salt, eggs mix well and add 2 cups of plain flour.





 5. Pour in the lukewarm milk mixture, stir the ingredients until they are well blended.



6. Keep adding rest of the flour little by little and stir to blend it after each addition.





7. When you see the dough is pulled together to form a mass lightly flour a clean work surface and                                                     turn the dough on to it from the bowl.


8. Start kneading the dough using the heels of your palms, push down on the dough and bring it back   towards you, fold the dough back and move it towards it's original position. This is called kneading of the dough. Keep kneading until it feels smooth and elastic for about 5 minutes.

9. Divide the dough into 2 equal pieces. Using a lightly floured rolling pin, roll out each piece of dough into a rectangle of about 1/2 inch thickness.


10. Add brown sugar, white sugar and cinnamon powder in a bowl and mix it well. Evenly spread the softened butter on each rolled out dough. Then evenly spread the cinnamon & sugar mixture over each dough.




11. Starting with the long edge, start rolling the dough into a long cylinder. Using the small dabs of water on the other edge so that it sticks and seals the dough. Follow the same steps with other piece of dough as well.


12. Using a sharp knife cut each log into pieces of about 1 inch thickness.

13. Arrange all of the slices, cut side down, in the greased baking pan.

14. Lightly grease a large piece of plastic wrap and cover the baking pan. Set it aside for the rolls to rise until they double in volume which will take about an hour or slightly more.

15. Before baking the rolls, preheat the oven @ 180 deg C for 10 minutes. Remove the plastic wrap and bake the rolls for about 20 to 25 minutes or until it is baked. Once baked, remove the rolls from the oven and set it aside to let it cool slightly.

16. Spread the icing over the rolls when they are still warm but not hot. Use a spatula to remove the rolls from the baking pan and serve them warm.




For the Icing:
  • 2 cups of icing sugar
  • 100 gms softened cream cheese
  • 1 tbsp softened butter
  • 1/2 tsp of vanilla essence
  • 3 to 4 tbsp of milk
Method:
  1. Combine icing sugar, cream cheese, butter and vanilla essence in a bowl.
  2. Mix the icing using a beater by adding 1 tbsp of milk at a time. Mix until you get a spreading consistency.
  3. Your cheese icing is ready for the cinnamon rolls.


Tips: Keep adding flour to milk mixture till it is just combined. If you feel the dough has come together and still there is leftover flour...just leave it. Do not add more or else the dough will become stiff and rolls will not be soft.


RECIPE TEXT (without pictures)

Cinnamon Rolls


Ingredients

  • 5 cups plain flour
  • 1 tbsp of dry yeast
  • 1 cup milk
  • 1/2 cup softened butter + 4 tbsp for spreading on the dough
  • 1 cup castor sugar
  • 1 tsp salt
  • 2 large eggs
  • 1 cup dark brown sugar
  • 1 cup white sugar
  • 2 tsp of ground cinnamon

Method

  1. Grease a baking pan and set it aside.
  2. Pour milk into a sauce pan and heat it, until you see small bubbles start to appear on the surface. Make sure not to boil the milk. We just want it to be hot.
  3. Remove the sauce pan from heat and add butter and stir until it is completely melted.
  4. Then stir in 1 cup of warm water and set the mixture aside for it to cool down.
  5. In a large bowl add yeast, sugar, salt, eggs mix well and add 2 cups of plain flour.
  6. Pour in the lukewarm milk mixture, stir the ingredients until they are well blended.
  7. Keep adding rest of the flour little by little and stir to blend it after each addition.
  8. When you see the dough is pulled together to form a mass lightly flour a clean work surface and turn the dough on to it from the bowl.
  9. Start kneading the dough using the heels of your palms, push down on the dough and bring it back towards you, fold the dough back and move it towards it's original position. This is called kneading of the dough. Keep kneading until it feels smooth and elastic for about 5 minutes.
  10. Divide the dough into 2 equal pieces. Using a lightly floured rolling pin, roll out each piece of dough into a rectangle of about 1/2 inch thickness.
  11. Add brown sugar, white sugar and cinnamon in a bowl and mix it well.
  12. Evenly spread the softened butter on each rolled out dough.
  13. Then evenly spread the cinnamon & sugar mixture over each dough.
  14. Starting with the long edge, start rolling the dough into a long cylinder. Using the small dabs of water on the other edge so that it sticks and seals the dough. Follow the same steps with other piece of dough as well.
  15. Using a sharp knife cut each log into pieces of about 1 inch thickness.
  16. Arrange all of the slices, cut side down, in the greased baking pan.
  17. Lightly grease a large piece of plastic wrap and cover the baking pan.
  18. Set it aside for the rolls to rise until they double in volume which will take about an hour or slightly more.
  19. Before baking the rolls, preheat the oven @ 180 deg C for 10 minutes.
  20. Remove the plastic wrap and bake the rolls for about 20 to 25 minutes or until it is baked.
  21. Once baked, remove the rolls from the oven and set it aside to let it cool slightly.
  22. Spread the icing over the rolls when they are still warm but not hot. Use a spatula to remove from the baking pan and serve them warm.


For the Icing:
  • 2 cups of icing sugar
  • 100 gms softened cream cheese
  • 1 tbsp softened butter
  • 1/2 tsp of vanilla essence
  • 3 to 4 tbsp of milk
Method:



  1. Combine icing sugar, cream cheese, butter and vanilla essence in a bowl.
  2. Mix the icing using a beater by adding 1 tbsp of milk at a time. Mix until you get a spreading consistency.
  3. Your cheese icing is ready for the cinnamon rolls. 

1 comment:

  1. THE TASTE WAS GREAT , FORTUNATELY HAD LOTS OF GUEST TO FEAST ON IT,.
    I HAD SAVED A LOT OF BROWN SUGAR AND CINNAMOM MIXTURE AFTER MAKING THIS DISH , AFTER A THOUGHT , I STARTED USING IT IN MY TEA INSTEAD OF THE REGULAR SUGAR AND THE TEA TASTED LIKE MASALA CHAI . ( just a handy tip , so that nothing gets wasted )

    ReplyDelete