It's been quite a while since I've posted a recipe and had it not been for the #BreadBakers group, I am pretty sure it wouldn't have been today as well.
Since I left my job and started taking orders, the only thing I had been doing was baking - day in and day out, I had never expected to get so many orders you see. In fact, it would be days before I even stepped out of my home except to buy an egg maybe. My husband would often comment, " Our home looks like a production unit".
That's great!!! you would say. It is but then all good things have a flip side to them as well. Butter, flour, eggs became an integral & most of the times an only part of my life. This took a toll on my mental health & suddenly I got tired of my most passionate hobby: Baking. I stopped taking orders and did not bake anything for myself, completely switched off from cooking - no breakfast, lunch or dinner. Hotels nearby earned quite well thanks to my zero zeal towards anything remotely related to stove / oven. This went on for a couple of months and now I'm slowly getting back to baking.
Lesson Learnt: No matter how much you love something, don't over indulge yourself.
I am the host this month for our #BreadBakers group and I chose Rolls as the theme. I am not exactly sure why but I think I wanted a push to make these super yummy Cinnamon Rolls. This is the first time I made these, can you believe it? They are pretty simple to make, are not overly sweet and with a touch of cinnamon, are a perfect afternoon or breakfast treat. The only accompaniment you would need is a cup of coffee.
Though I prefer rolls to be crunchy and non-sticky and so I did not top them with icing, but feel free to do so.
Recipe Resource: Home Sweet Home by Hummingbird Bakery.
Makes 16 to 18 buns.
For the Dough
300 ml / 10.5 fl oz whole milk at room temperature.
25 grams / 1 ounce caster sugar.
3/4 teaspoon instant yeast.
500 grams / 1 lb 2 ounces strong white flour or bread flour.
1 teaspoon salt.
85 grams / 3 ounces unsalted butter, cubed and chilled.
For the Filling
80 grams / 3 ounces unsalted butter at room temperature.
80 grams / 3 ounces soft dark brown sugar
1+1/2 teaspoons ground cinnamon.
1 large egg, beaten and at room temperature.
For the Glaze (Optional)
50 grams / 2 ounces unsalted butter at room temperature.
300 grams / 10.5 ounces icing or confectioner's sugar.
125 grams / 4.5 ounces full fat cream cheese at room temperature.
In a jug, mix together milk and caster sugar, keep aside.
In a large bowl, sift together the flour and salt. Add the butter and rub it into the dry ingredients to form a crumb like consistency with no large lumps of butter. Mix in the yeast. Make a well in the centre of the dry ingredients and pour in the milk. Using a spoon, bring the mixture together to form a dough.
Turn out the dough onto a lightly floured surface and knead well until soft and smooth (or use a stand mixer with the dough hook). Place the dough back into a large, lightly floured mixing bowl. Cover the bowl with a cling film and leave in a warm place until the dough has doubled in size.
Once the dough has risen,knock it back and turn in out onto a lightly floured surface. Knead it gently for a min or so and then roll out into a rough rectangle, about 1.5 cms / 2/3 inch thick.
Gently spread the soft butter evenly over the dough. In a small bowl, mix the dark brown sugar and ground cinnamon together and sprinkle it evenly over the dough. Roll the dough up lengthways like a swiss roll. Using a sharp knife, cut the roll into 16-18 slices.
Line one 25 cms / 10 inches or two 20 cms / 8 inches round cake tins with parchment paper. Very gently place the slices, flattest side down, into the tin arranging them snuggly. Wrap the tin in cling film and allow the dough to rise again for approx 20 minutes.
While the dough is rising, make the glaze. Put the butter in a freestanding electric mixer with a paddle attachment or use a hand held whisk to gradually beat in the icing sugar until there are no lumps of butter. Add a little of the cream cheese to loosen the mixture and beat until smooth, then add rest of the cream cheese and mix on slow speed until incorporated. Turn the speed on high and beat until it is light and fluffy.
Preheat the oven to 180 degrees C / 350 degrees F. Gently brush the tops of the risen dough buns with beaten egg. Bake until golden brown. Allow to cool slightly and then top with the cream cheese glaze.
Storage Suggestions: Best eaten warm the day it's made.
Let's take a look at what other bakers have come up with:
- Anadama Rolls from Passion Kneaded
- Bulochki (Russian Sweet Yeast Rolls) from Mayuri's Jikoni
- Cinnamon Rolls from Bakingyummies
- Crescent Rolls from Sara's Tasty Buds
- Feta Olive Knots from Food Lust People Love
- Flax Oat Wheat Dinner Rolls from Cook's Hideout
- Einkorn Parmesan and Garlic Rolls from The Wimpy Vegetarian
- Gluten Free Cinnamon Rolls from A Baker's House
- Hokkaido Milk Rolls from Baking in Pyjamas
- Kahvalti – Turkish-style Breakfast Buns from A Shaggy Dough Story
- Masala Bread Rolls from Sneha's Recipes
- Mini Cheddar Bialys from Karen's Kitchen Stories
- Oatmeal Dinner Rolls from A Day in the Life on the Farm
- Pesto Rolls from Veg Nation
- Raspberry Sweet Rolls from Kylee Cooks
- Savory Cheddar Rolls from Magnolia Days
- Stuffed Vegatable Masala Buns from Spill the Spices
- Twisted Knotted Mint Garlic Rolls from Gayathri's Cook Spot
- Wholewheat Low Fat Stuffed Cinnamon Rolls from Sizzling Tastebuds
We take turns hosting each month and choosing the theme/ingredient.