Monday, February 20, 2012

Mixed Fruits Cinnamon Rolls






I could still remember the sweet fragrance of caramelised sugar and cinnamon, once you stepped out from Orchard MRT station.  St. Cinnamon, a small little shop at the basement of Wisma Atria, sold really good cinnamon rolls.  My favorite was the original roll, was around a dollar ???, was considered a treat for me then as a student.  There were always people queuing up for their freshly baked cinnamon rolls ..... but still, a few years later, the shop was closed for good  :(  not easy to run a business in Singapore .....






Ingredients
(makes about 12 rolls)

(A)
40g bread flour
10g milk powder
1 sachet instant dry yeast (11g)
1 tsp sugar
80g eggs (about 1.5 eggs)
170g water

(B)
200g bread flour
140g plain flour
1/2 tsp salt
65g fine sugar
65g butter

(C) Filling:
80g dark brown sugar (I used molasses sugar)
80g butter, cut into small cubes
Ground cinnamon powder (I just sprinkled from the container, amount as desired)
4 to 5 tbsp mixed dried fruits (soaked in a little rum or orange juice)

Method:
1) In a mixer bowl, whisk ingredients (A) together on medium speed for about 3 minutes.  Cover and leave it aside for about 20 minutes.

2) Change to dough hook.  Add ingredients (B), except for butter, into step (1) above and knead on medium speed for about 3 to 5 minutes.  Add butter and continue to knead on medium speed for about 10 minutes till you get a smooth dough.  Rest the dough for another 20 to 25 minutes till the dough doubled in size.

3) Roll dough into a rectangular shape about 1/2 cm thick.  The length is about 18" (as each roll is about 1.5" wide).  Sprinkle dark brown sugar, ground cinnamon and soaked fruits onto the dough sheet.  Place butter cubes uniformly on the dough sheet (see picture above)

4) Brush the edge (length-wise opposite) with water.  Roll up the dough (starting from length-wise nearest to you).  Pinch and seal the dough.  Cut rolls into approximately 1.5" wide slices and place flat down in greased pan(s) lined with baking paper.  Allow room for proofing (see picture above)

5)  Rest the dough for about 30 to 40 minutes till rolls are doubled in size.  Brush a little beaten egg over the dough and bake in preheated oven at 180C for about 20 to 25 minutes till golden brown (for my oven, I need to cover with foil after 10 minutes to prevent burning).

6) Remove from oven, flip the rolls over baking rack.  Peel off the baking paper and let the rolls cool.



Freshly-baked cinnamon rolls






4 comments:

  1. I can smell the cinnamon fragrance here,hungry......

    ReplyDelete
  2. 最近喜欢做面包
    这个在我的名单里:)

    ReplyDelete
  3. They look gorgeous, I have really got to start baking again!

    ReplyDelete

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