Day 2 of the 4-day weekend.
Yesterday, I have finished unpacking all our clothes, and sorted them to what we will still use (for my clothes, I segregated them as well to maternity and non-maternity) and what we can already give away. Next would be ironing them, but that can be delayed for tomorrow. Today is baking day.
I love cinnamon. I love cinnamon bread rolls, and putting cinnamon powder on my decaf coffee frappucino (just the thought of it makes me drool). And when I saw the gorgeous photos of the Simple Sunday Cinnamon Scrolls post by Baking With Gab, I just can’t wait for Sunday to do this. Hence, I did it on a Friday morning!
- 3/4 cup milk
- 40g butter, softened
- 3 cups plain flour
- 7g package instant yeast
- 1/4 cup white sugar
- 1/4 cup water
- 1 egg
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup butter, softened
- ½ tsp vanilla
- 3 tsp water
- ¼ cup icing sugar
- Heat the milk in a small saucepan until it comes to a boil and starts to bubble up the sides, then remove from heat. Mix in your butter, stirring until it’s melted. Set aside to allow it to cool.
- In a large mixing bowl, combine 2 cups of the flour with your yeast and sugar. Add water and egg, then the warm milk/butter mixture. Give it a good mix to ensure it is well combined.
- Add in your remaining cup of flour (do it 1/3 of a cup at a time) and try to press the flour into the dough. You may not need all of the last cup of flour – when you have a cohesive lump of dough that is easily pulled away from the sides of the bowl, it’s ready.
- Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. You can also do this with a few rotations of your mixer’s bread hook.
- Cover the dough with a damp cloth and let rest for 10 minutes.
- In a medium-sized bowl, mix together the brown sugar, cinnamon and softened butter. The softer your butter is, the easier it will be for you to make the delicious cinnamon paste.
- After making the cinnamon paste and letting the dough rise for 10 minutes, roll out your dough into approximately 30cmx24cm (12×9 inches) rectangle.
- Spread your dough with the cinnamon paste as evenly as you can. Try to spread it right to the edges of your dough.
- Roll the dough up by taking one of the longer edges and folding it in on itself, over and over.
- When you’ve got a cinnamon sausage, pinch the ends shut and cut into about 12 even pieces using a thin, sharp knife. Mine was long enough to be sliced into 13 pieces.
- Grease a 23cm cake tin and assemble them so they’re cosying up against one another. Allow some gaps as they will expand. Cover with the damp cloth again and allow them to rise on a warm place for 15-30 minutes. The longer you leave them to rise, the puffier they will become.
- While the scrolls rise preheat the oven to 190°C. Pop the scrolls in the oven for 20 minutes, or until browned.
- Set your cake aside to cool a little. Serve warm, drizzled with runny vanilla icing. You can also sprinkle with some sugar and cinnamon on top for an added crunch.
The kitchen was filled with the smell of cinnamon, it was heavenly!
Hubby woke up just in time to have this for breakfast. It would be nice to have it with coffee, but for some reason, he’s cutting back on caffeine intake as much as I do.
It was really yum! Thanks Gab for the great recipe!
Have a wonderful weekend, guys!
P.S. Happy 48th birthday, Singapore! Thanks for being my home for 7+ years.