|Alien looking buns|
|Cake in a bun|
Read on, if you like cinnamon rolls that are more cake than buns.
If you happened to drop in as I was halfway into this recipe, you would never have figured out that it was 12 cinnamon cake buns concocted in the secrecy of the kitchen.
For all the bread recipes that I have made, this was one of the strangest recipe with nothing resembling the end product. It started with a watery foamy blob unlike any bread dough spilling out of the mixing bowl, like an experiment gone wrong and finally, a wobbly, floury python engorged with cinnamon sugar.
Even when it was cut out and laid on the baking tray, my uninformed daughter was quite clueless as to what I was going to end up with.
What turned out was a pan of spineless dismembered snakelike buns. I could not reconcile a cinnamon tasting cake in a bun, sugar suffused into the spiral twirls of dough.
But if it is cake in the form of a cinnamon roll that you prefer, then this one is for you.
|This makes a good tea break item|
Makes 12 rolls.
250ml fresh milk
50g brown sugar
1/4 cup canola oil
1 teaspoon Instant yeast
250g plain flour
30g plain flour ( for addition after first rise )
1/4 teaspoon baking powder
1/4 teaspoon (scant) baking soda
1/4 teaspoon salt
1 tablespoon cinnamon powder ( I used 5-spice powder )
50g brown sugar
50g unsalted butter , melted
Scald milk with oil and sugar , but do not bring to a boil. Let cool completely, 1 hour.
In a big bowl, mix 250g of flour with yeast.
Create a hollow in the center of the flour, add milk mixture and stir thoroughly to mix well. I used a pair of chopstick for the job.
Cover bowl and let it rise to double its bulk, 1 hour.
Meanwhile, mix cinnamon and sugar. Set aside.
In a small bowl, mix 30g plain, baking powder and soda and mix well.
Add to the main dough that has now risen.
Incorporate new batch of flour and risen dough well.
For ease of handling, chill for at least 15 minutes.
On a well floured worktop, shape dough to a rectangular shape, as thin as possible.
Dough will be tacky so flour your hands and both sides of the dough while handling the dough. Use a pastry cutter to handle the very sticky dough surfaces as much as possible.
Drizzle the dough with melted butter, as evenly as possible.
Sprinkle the cinnamon sugar evenly on the dough.
From the farthest end of the rectangular, roll the dough tightly towards you.
Pinch to seal the ends.
Cut out 12 portions and arrange the rolls on an oiled baking tray.
Let it rise until double in bulk, about 40 minutes.
Preheat oven to 180 C.
Bake the rolls at 180C for 20 mins until golden brown. Brush with melted butter if desired.