Cinnamon Roll

I am craving for cinnamon, dun ask me why,
cos i just crave, especially when i saw that bottle of ground cinnamon on offer!
I have been searching for a cinnamon roll recipe for some time already.
I tried making a batch on monday night,
but that batch blotched, cos i didnt have enough milk left.
So naturally on tuesday,
i refill the milk and started to make a new batch.

Due to the long waiting time for bread,
as i've said in my previous post.
I have search high n low for one that is complete-table within one day,
more specifically, within 3-4hrs after i'm off work!!!

I've came across some recipe that call for mashed potates,
but didnt want to have to waste further time on that, i skip those.
In the end, i have shortlisted a few with just simple ingredients.
I started with the recipe on Pioneerwomen, but failed on monday, all faults purely mine.
Then on tuesday, i wanted to try another one,
but then decided against it.
So eventually i went back to that original recipe.
For, it doesnt contain any eggs, thus chun's mum will be able to take it.
The roll turn out beautifully, taste close to commercial ones!
Best of all, its entirely bakable with that span of 4hrs of time i have left after work!

Cinnamon Roll


Ingredient
1. 470 HL fresh milk
2. 1/2 cup olive oil
3. 7g instant yeast
4. 4 cups plain flour (plus 1/2 cup more seperated)
5. 1/2 tsp (heaping) baking powder
6. 1/2 tsp (scant) baking soda
7. 50g soften butter (spreadable)
8. 1 cup sugar( i use a mixure of brown, castor & muscavado)
9. very generous sprinkling of cinnamon

Procedure
1. Bring the milk, sugar & olive oil in a pan to to stimmer (just before boiling point)
2. Turn off heat and let mixture cool
(i cant wait, so i put it in a cold water bath to bring down the temperature,
what we want to acheive is to create a nice n warm temp for the yeast, so lukewarm will be good)
3. Sprinkle yeast into the lukewarm mixture & let stand for 1min.
4. Meanwhile measure out 4cups of plain flour, stir mixture (should be very wet, mixture like),
leave it to rest covered for at least 1hr or until double in bulk.
5. After rising, add in the 1/2 cup flour, baking powder, baking soda & salt.
6. Transfer dough to floured surface & knead for 2-3mins.
7. Roll out the dough into a rectangle.
8. Spread the soften butter all over the dough, leaving 1" space at the furthest long side of the dough, the side that the roll ends.
9. Sprinkle the 1 cup of sugar evenly & sprinkle generous amount of cinnamon.
10. Roll the dough from the nearest end as tight as possible, at the end of the roll, pinch the seams to seal the ends.
11. Using a long strand of dental floss, cut the roll with a criss-cross action.
12. Pleace the cut rolls on baking tray line with baking paper, let roll rest for another 30-45min, or until it puff up to almost double in size.
13. Bake in a preheated oven at 180C for 17 mins, or till golden brown on top.
14. To make the glaze, combine 1/2cup icing with 1tbsp melted butter & 3 tbsp milk, beat the mixture till thick but still pourable.

a little variation, with mini choco chips

Note:
The individual roll bake faster at 17min, while those i laid in cake tin bake slightly longer for around 25min. Muscodavo sugar also causes e sugar to melt during the rising prior to baking, the 2nd time i tried w/o that sugar, didnt melt that much. If drizzling glaze, i'll reduce the sugar content within the roll.

Afternote:
The roll is very soft on the first night, the next morning it's still soft, on the second morning, it's considerably harder, but still ok.