Tag Archives: cinnamon

Cinnamon Roll

Freshly baked Cinnamon Roll – Oh so good!

These cinnamon buns are unbelievably good. It is soft and gooey with very aromatic spice. The beautiful scent wafted in the air in my kitchen is simply so irresistible that my children came out from their room to ask for some even though it was still baking. This is just perfect for an afternoon snack paired with a mug of hot milk tea. Yes, this is life! 💕

This recipe yields 12 cinnamon rolls.

Ingredients (Roll)

  • 375g All purpose flour
  • 50g sugar
  • 5g instant active yeast
  • 185g warm milk (40 degree celsius) – cold milk is fine but it will take longer for your dough to rise.
  • 1 small egg (47g) – room temperature
  • 6g salt
  • 45g butter ( small cube/pieces)

Filling

  • 100g chopped pecan (or walnut)
  • 75g sifted brown sugar
  • 7g cinnamon
  • 25g melted butter

Glaze

  • 100g sifted powdered sugar or more if more thicker up to your preference
  • 12g water
  • 1g vanilla
  • 10g melted butter

Pan size

  • 2 8″ x10″ metal tray (if you use ceramic or glass, you would need to bake it slightly longer)

Method

  • Preheat the oven at 180 degree celsius.
  • Mix all ingredients for the roll in the mixer using spiral or j-hook except the butter and salt at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed, beat for about 2 minutes.
  • Add in the salt and continue beating at medium speed for 6-8 minutes or until gluten is form by using the windowpane test for gluten. (see picture below). A well developed gluten will allow the bread to expand and stretch as it rises, therefore better volume and gas retention, leading to a softer bread. The dough will be a bit tacky but not sticky. If it is sticky, add little more flour.
  • Roll the dough into a ball and place it into an oiled bowl and let it rise for about 45 minutes to an hour or until the dough becomes double in size. Cover and set aside.
  • Prepare the glaze by mixing all the ingredients until you reach to the consistency that you prefer. Personally I prefer the lava like consistency. Add more powdered sugar to thicken or more water to thin out the mixture. Set aside in a piping bag.
  • Prepare the filling, mix everything in except the melted butter, set aside.
  • Punch out the air on the risen dough, roll it flat into 12″x15″ rectangle, then brush it with the melted butter for the filling, sprinkle all the filling on the dough. Roll it up tightly. divide the dough into half by slicing it in the middle, then cut each dough into 6 pieces, yielding a total of 12 pieces.
  • Lay it on the tray with baking paper leaving enough spaces in between for it to expand into double in size. Do the same for the other dough. Cover and let it rise for about 30-45 minutes.
  • Bake the roll for about 14 minutes, turning the tray at 7 minutes interval.
  • Let it cool down a little bit, then cut a small hole at the tip of the piping bag with the prepared glaze and drizzle it on the rolls.
  • Best serve warm.

Note : You may reheat the bun by warming it in microwave for 20-30 seconds together with a cup of water.

can you see how soft it is?

Conchas or Mexican Sweet Bread

This is a Mexican sweet bread with a crusty topping that would somehow reminds me of our roti bun. However the topping is made with a pasty dough that were cut with a design to resemble a seashell. It can come with different colours but I prefer it to be coffee cinnamon flavour. Just perfect to be paired with my cup of black coffee.

Ingredients For Bread

  • Bread Flour 225g
  • Yeast 6g
  • Sugar 20g
  • Milk 72g
  • whole eggs 87g
  • unsalted butter 50g (chopped into small pieces at room temperature)
  • Salt 4g

Ingredients For Topping

  • All Purpose Flour 73g
  • Sifted Icing Sugar 40g
  • Baking Powder 1g
  • Cinnamon powder 2g (optional if you just prefer plain coffee)
  • Butter 50g
  • 3g Strong Coffee diluted in 9g of water

Method For Bread

  • Add All the ingredients except the butter and salt into the mixer
  • Mix at low speed until all ingredients come together
  • Add the butter and mix for a minute at medium speed. Adjust if the dough is too wet or too dry. Add 1 tsp of milk at a time if it is too dry, or 1 tsp of flour at time if it is too wet. This will all depends on the humidity of your room. The dough would be just a little bit sticky.
  • Add the salt, and mix for 6-7 minutes more at medium speed or stop when window pane texture is achieve. (please refer to the picture below).
  • Grease your bowl, and set aside the dough. Cover the bowl with a moist towel and let the dough rise. This will take about an hour depending on your room temperature. Wait for it to rise until double in size.
  • While waiting for your dough to rise, prepare your topping by sifting the all purpose flour together with the baking powder and cinnamon powder. Set aside.
  • Add icing sugar and butter into your mixer, whisk until creamy at medium speed, add in the coffee mixture. Continue mixing until all are well combined.
  • Add in the flour and baking powder at low speed. Mix until all are well combined. Chill the pasty dough in the chiller.
  • Preheat your oven at 180 degree celsius
  • When your dough has risen to double, take out the dough and knock out the gas. Divide and round the dough each weighing between 72-75g each. You should be able to make 6 bread.
  • Set aside, cover and let it rise until double in size
  • Take out the topping from the chiller, divide the pasty dough into 6 portions. Sandwich each pasty dough in between non stick baking sheet, and use a rolling pin to roll it out. The topping should be big enough to top the whole bread. Top all the risen dough with the rolled topping.
  • Bake for 20 minutes. This is best eaten within the same day.