Tuesday, December 26, 2006
Cinnamon rolls for breakfast is ever appealing to me...And the resaon is this : you are done with all the time consuming kneading,rolling, pulling, pushing and stuffing steps in the night... Just get up in the morning, take it out from the fridge and bake it...Voila! freshly baked rolls for breakfast without having to lift a finger (after slogging the whole previous evening u certainly deserve that) ! For a "late to bed and late to get up" sort of person like me, this classic breakfast recipe is just perfect...
After hunting for the elusive eggless cinnamon roll recipe, I finally managed to find one here... made some modifications and ended up with this wonderful smelling, delicious tasting rolls...
This will be my entry for Nandita's WBB #8... As this is a Christmas Special edition, thought it would be a good idea to share some pictures we clicked,
as we went riding by the night...
the town so beautifully bright...
that was quite a sight!
For the dough
1/2 cup Milk
1/2 package (1/8-oz) active dry yeast
1/4 cup and 1 teaspoon sugar
1/4 cup Warm water
2 tablespoons Butter
1/2 teaspoon Salt
1 1/4 cups cups all-purpose flour (more as needed)
For the filling
2 tablespoons Butter -- at room temperature
1/4 cup Brown sugar
1/2 tablespoon Ground cinnamon
For making the dough:
In a saucepan, heat the milk.
Add butter, sugar and 1/4 cup sugar to the milk.
Once the butter melts,remove the mixture from the heat and let cool.
In a large bowl, stir the yeast and 1 teaspoon of the sugar into the warm water and let it stand for 5 minutes.
Stir in the cooled milk mixture and 1 cup of flour. Beat this with a spoon or an electric mixer until smooth.
Stir in the remaining flour, keeping the dough smooth. If the dough is still moist, add more flour, 1 tablespoon at a time, to make a soft dough.
Cover with a dry cloth and let it rise until the dough doubles in bulk, about 1 hour.
For making the rolls:
Punch down the dough and roll it out into a rectangle on a lightly oiled board, with a lightly floured rolling pin.
Spread the soft butter over the top of the dough. Sprinkle with the brown sugar and cinnamon.
Beginning on a long side, roll the dough up a bit tightly (Do not roll dough too tightly because centers of rolls will pop up as they rise)
Cut the dough into 3/4 to 2-inch slices ( I cut it into 3/4 inch piece) and place on the baking sheets.
Cover and let the rolls rise until doubled in bulk, about 45 minutes.
At this point you may decide to bake it straight away or cover with plastic wrap and refrigerate for 2-24 hours. Remove from fridge and let it sit on the counter for at least an hour before baking .
Preheat the oven to 350 degrees. Bake the rolls for 15 to 20 minutes or until golden brown.
For glazing the rolls:
1/4 cup Powdered sugar
2 tablespoons butter -- melted
1/2 teaspoon Vanilla extract
In a small bowl beat all the glaze ingredients until creamy and smooth. Coat the rolls with the glaze immediately after taking them out of the oven. Allow the rolls to cool on a wire rack.
As we prefer our rolls without glazing, I left out the glazing part...
Ultimate Foodie at 10:31 AM
- at December 31, 2006 at 12:21:00 AM PST booma said...
cimply cinnamon super
- at January 12, 2007 at 11:38:00 AM PST Nidhi said...
I am here for the first time and I liked your blog a lot.
Nice recipe and they are looking yummy even before cooking/baking. Thanks for sharing it with us.
- at January 16, 2007 at 7:34:00 PM PST HAREKRISHNAJI said...
Recently we were in Dubai, and my wife and me ate lots of Cinnamon rolls there for the first time and we loved it so much. Now with the recipe available we will try to make it at home.
- at March 18, 2007 at 11:22:00 PM PDT said...
I will like to publish your recipe cimply cinnamon in an e-newsletter.
Is that possible? Please email me at firstname.lastname@example.org