Monday, 29 December 2014

Cinema Cinnamon Rolls

Recipe, as requested. Allow at least 4 hours for these. Please read through the whole recipe before starting to bake, or making a shopping list.

Disclaimer: I tend to work intuitively, so I don't know how accurate the measurements are for flour. If you can bake, this recipe will work. If you're a novice, try a site like Joyofbaking.com. Here's their version of cinnamon rolls.

Cooling on the rack, pre-frosting.
Makes: 24
Time: all day

For the bread.
Start with 1.5 cups all purpose flour, you’ll add more later
1.5 cups wholemeal spelt
1.5 cups rolled/porridge oats
450mls water
I packet / 12g dry yeast
1/4 cup sugar

50g butter melted
1Tbsp cinnamon
1Tbsp honey or molasses.

For the filling - measurements are to taste
As much cinnamon as you want - about 5-7 Tbsps
About 150-250g butter, soft
About 2 - 2 1/2 cups soft brown sugar

For the frosting, type 1
Combine the following:
100g cream cheese (optional)
50g soft butter
1 cup icing sugar
1tsp vanilla

For the frosting, type 2
Combine the following:
100g butter
1/2 cup icing sugar
1 tsp cinnamon
1 tsp vanilla


Proof the yeast: warm water, dissolve sugar, add yeast, leave to proof (5 minutes or so)

Add all the dry ingredients, butter and yeast water to a large bowl and mix well. It will be wet.
Cover and set to rise in a warm place (30-40 degrees C) for 1.5 - 2 hours.

Watch a film.




At this point, after rising, the dough can be refrigerated, overnight or up to 3 days.

Knock back: mix in the butter, cinnamon, honey/molasses and enough extra all-purpose flour to make the dough the right texture (dry enough to roll out - this can be anything from 1/2 - 2 cups, depending on the flour and the humidity). If it becomes too dry, add more warm water. Knead as necessary. 

Cut in half and roll out to a rectangle less than 1cm thick.

Make a paste out of the butter, cinnamon and sugar, quantities to taste. Spread half the paste over the surface of the dough, leave one edge clear by about two cms. 
Add dried fruit or chopped nuts at this point, if you want.

Roll up, not too tightly, towards the clear edge - this will be the edge to seal the roll. Wet the clear edge before sealing. Cut off slices, about 1.5 cms thick.

Place in a greased and lined baking tray with high sides. Leave 1cm gap around each roll. 

Repeat with the other half of the dough (or freeze, or refrigerate, or bake as a loaf...)

Cover the rolls with baking paper, so that each roll is covered (they will burn in the oven if not covered). Cover with a towel and leave to rise for 30 minutes.

At this point, refrigerate overnight, if you want.

Heat the oven to 180C and bake for 25-30 minutes, leaving the baking paper on throughout.

Allow to cool slightly before frosting.












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