Foodie

Friday, August 22, 2008

Cinnamon Rolls




My friend commented - this is not cinnamon rolls, where is the icing? Ok, I will make the icing for his sake. As soon as they were frosted, the rolls were gone before i had a chance to take some pictures. Sorry!!!!!! These rolls are so good with or without the icing, we can now forget about Cinnabon

Ingredients:
Dough:
1/2 cup milk
8 tbsp/1 stick/4 ozs/113 gm unsalted butter plus 1 tbsp for greasing baking dish
1/2 cup water
1/4 cup sugar
2 egg yolks
1 egg
1 1/2 tsp salt
4 - 41/2 cups( 20 to 21 1/4 oz) unbleached all purpose flour, plus more for work surface
2 1/4 tsp instant yeast
Icing:
8 ozs cream cheese
2 tbsp corn syrup
2 tbsp heavy cream
1 cup confectioners' sugar
1 tsp vanilla extract
Pinch of salt
Filling:
3/4 cup light brown sugar
3 tbsp ground cinnamon
1/8 tsp salt

Method:
Melt milk and butter in the microwave for 1 minute and put this in the bread machine bucket.
Add in water and the rest of the ingredients, the yeast should be on the top.
Select the dough function and then start.
When the dough is ready, remove from the bread machine bucket.
Punch down the dough and form into a ball, rest the dough for another 15 minutes.
While the dough is resting, preparing the filling.
Roll dough out into a rectangle 16 inches by 12 inches and spread the filling evenly over the dough , except for the top 1/2 inch of the dough.
Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips.
Moisten the top border with water and seal the roll.
Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch tube.
Grease a 9 by 13 inch baking dish.
Cut the roll into 12 pieces using dental floss and evenly distribute the rolls, cut-side up, in the greased baking dish.
Cover with plastic wrap and place in a draft-free warm spot until doubled in bulk, 1 1/2 to 2 hours.
When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 f.
Bake until golden brown and thermometer inserted into the center of the rolls registers 185 - 188 f, 25 - 30 minutes.
Invert the rolls onto a cooling rack and allow to cool for 10 minutes.
Turn the rolls upright on a large serving plate and use rubber spatula to spread with icing.
Serve immediately.




Serves

24 comments:

Anonymous said...

I love cinnamon. Cinnamon rolls is my favorite but the store made one put too much icing on it making it too sweet for me. I make my own also . Too icing hide the favor of the cinnamon.

Lisa

tastymealsathome said...

Lovely blog, a warm cinnamon roll with a cup of coffee or tea in the morning would be fantastic right now! Great recipes!

SweetBites said...

Hi Lily. nice blog with wonderful recipes. I love cinnamon rolls too minus the topping.

Fanny Wijaya said...

I bake this rolls today, it turned out sooo good, only a little fat hahaahh gotta make it slimmer next time

Anonymous said...

I guess many out there also like just a little icing on it. Too much just hide the taste of the cinnamon.

Cinnamon Lover

pigpigscorner said...

The cinnamon rolls looks really really yummy! Must be very soft and fluffy.

delia said...

lovely cinnamon rolls. my mom's favourite. will be trying out your recipe soon.

Allie said...

I luv cinnamon rolls. Hope to try out your recipe but too bad I do not have any bread machine. T_T

Anonymous said...

How to make the butter lemon icing....I have eaten before the cinnamon rolls with butter lemon icing.. so yummy..but didnt have the recipe

lilyng said...

anonymous

just omit the vanilla essence and add in lemon extract, lemon juice to the icing

chumpman said...

The cinnamon rolls look yummy and fluffy. I can almost smell the aroma of cinnamon, drool

Anonymous said...

I was wondering what kind of bread machine you were using. i'm looking for a bread machine but don't know what kind is the best.

lilyng said...

anonymous

I can only give you a rewiew of the breadmachines that i own - i have 3 at the moment. Used to own a Welbit(model??) - it was a very good machine, so i gave it to a friend when i got a sunbeam. The sunbeam is good cos it holds the bowl well, while the breadman's bowl is held down by 2 clips and they do not hold the bowl well when it is not aligned. If not for the bowl, i like the breadman for it's kneading. I have a toastmaster, which is a countertop oven. it bakes, grils, toasts and make bread - it is one of the most used item in my kitchen

Rebecca said...

My American Dr.Ketting taught the Chef in SAD hospital Penang to spread some butter onto the rolled dough before you sprinkle the brown sugar which has mixed with ground cinnamon then sprinkle some raisins all over and roll tight & seal the edges. Brush with egg wash before baking. Lily, just try this way, see you like it or not.

lilyng said...

rebecca

thanks for tip.

how are you and your grandson?

Hugs and Kisses from me and you have a lovely stay in Paris.

Rebe said...

Hi Lily,

May be I wrote wrongly, it should be SDA hospital not SAD , ha ! Seventh Day Adventist hospital. We are fine, he forgotten us, when days goes by, after 1 week, only he allowed me to take care of him, he may feel this woman took care of him before. Ha !

Don't worry, I hugged and kissed him on behalf of you. He was laughing when I told him auntie Lily send kisses and hugs to him.

Take care and enjoy cooking & baking. Your blog is more and more interesting. Lily, you are a great and wonderful lady.

Bye and take care.
Luv,
RE

sibu food diva said...

Hi auntie Lily, I'm a big fan of yours. I love this recipe, but i twist it the second time round. 125g of butter instead of 113g, 24 rolls instead of 12 rolls for a single recipe, rest 3 and 1/2 hours instead of 2. And that extra time yield softer roll. Thanks for the recipe, auntie. :)

FantasyElf said...

Dear auntie lily, i tried making bread/buns a couple of times but i still cannot get a soft one like those from the bakery :( The top of my bun will always be hard. I tried lowering the temperature but similarly, the bun still became hard after cooling...why is this so? I dont hav a bread making machine,i used a hand mixer and then knead by hand, could this be the source of the problem?

Fern Ng said...

To get a softer surface, I may suggest you let you bread proof a little longer to get a double/tripple size bun before baking them. Also 2. Spray some water using water sprayer onto the bun surface right before putting them into the oven.

lilyng said...

fern ng

thanks for the tips, you are a gem to share all your tips.

Jocelyn said...

Hi Lily,

I don't own a bread machine. Do you have an alternative cinnamon roll recipe that doesn't require a bread machine?

Jocelyn

lilyng said...

jocelyn

no breadmachine, no problem, you can use the cake mixer with the dough hook or knead by hand. The end result will be just as good, the most important thing is to check if the dough has been kneaded enough. take a small piece and stretch it out, it should not tear - then the dough is ready for the first rise.

Lili said...

I don't have any bread machine so how should i knead the dough? Follow the steps exactly? Please tell me. I really wanna bake this. Hope to hear form you soon.

sibu food diva said...

hello! i made Auntie Lily's cinnamon rolls by using dough hook fixed onto my cake beater. the dough was beaten until elastic. Then proceed to instruction no. 5 of Auntie Lily's recipe. Hand kneading would do the same too, but i guess it will be a bit tiring.

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