I had to feed my sweet tooth again the past week and I decided to bake cinnamon rolls or cinnamon buns. They seem like the perfect winter treat, but I love them year-round. I have a recipe in the Primrose Bakery book that I had given a try a few months ago, but it didn't work out as I had wanted it to, so I decided to give it another try with a few adjustments and I managed to perfect the recipe, so you actually end up with wonderfully fluffy and caramelized cinnamon rolls.
The recipe calls for strong white bread flour whereas I am using plain all-purpose flour, so I don't know if that makes a big difference, but I need less fluid than the recipe asks for to form a nice yeast dough. I will share the original recipe first and then my adjusted version.
Here's the recipe:
275g (1+ 1/8 cup; 9 fl.oz) lukewarm water
5g (about 1 teaspoon) active dry yeast
4 tablespoons granulated sugar
600g (4 cups; 20 oz.) strong white bread flour, sifted, plus more for rolling
1/4 teaspoon salt
175g (halfway between a 2/3 and a 3/4 cup; 5.5 fl.oz) milk, warmed very slightly to "hand hot"
75g (3/5 stick; 2 2/3 oz.) unsalted butter, at room temperature
For the filling:
125g (1 stick; 4 oz.) unsalted butter, at room temperature
250g (1 packed cup; 8 oz) dark brown sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch of cloves
For glazing:
2 tablespoons apricot jam
3 tablespoons water
1) Measure the water into a jug, then stir in the yeast and 1 tablespoon of granulated sugar and set aside. Preheat the oven to 180°C (356°F). Line a baking tray with baking paper.
2) In a large bowl mix together the flour, salt and the remaining 3 tablespoons sugar, using your hands or a spoon. Add the 75g butter and mix well. Add the milk and the yeast mixture and stir to form a sticky dough.
3) Turn the dough out onto a large, well-floured surface and, with well-floured hands, knead for about 5 minutes until smooth and elastic - the dough should spring back when touched. Allow the dough to rest.
4) After 10 minutes, roll the dough out to a rectangle measuring 63x38cm (25x15 inch). Spread the 125g butter evenly over this rectangle, leaving a 2.5cm (1 inch) gap along the bottom (long) edge.
5) In a bowl mix together the brown sugar and all the spices and spread over the butter. Starting form the top of the rectangle, roll up the dough towards the bottom edge, enclosing the filling.
6) Brush the bottem edge with a little water to secure the dough you have just rolled and then cut the roll into 5 cm (2 inch) lengths. Place on a baking tray and leave to rise for about 40 minutes in a warm area.
7) Bake in the oven for 18-20 minutes until golden brown. Remove from the oven and brush the apricot jam glaze over the hot buns. These are best served straight away, but any uneaten buns can be wrapped in clingfilm and refrigerated overnight and then reheated the next day.
© Copyright: Martha Swift, Lisa Thomas, "The Primrose Bakery Book", p. 87
Yield: 12, according to the recipe, I usually get 16 to 18
Active preparation time: 30 minutes
Total preparation time: 1 3/4 hours
Here are my adjustments:
150g (1/2 + 1/8 cup; 4.5 fl. oz) lukewarm milk
125g (1/2 cup) lukewarm water
5g active dry yeast
600g plain all-purpose flour
1/4 teaspoon salt
75g unsalted butter, at room temperature
1) Combine the milk and water, then stir in the yeast and 1 tablespoon of sugar and set aside.
2) In a large bowl, mix together the four, salt and the remaining 3 tablespoons of sugar. Add the 75g butter and mix well. You can use a kitchen machine or hand mixer with kneading hooks to assemble the dough. Add the water-milk-yeast mixture and combine everything to a dough. It should leave the bowl clean once it's done, so it's not on the sticky side, but not dry either.
3) Knead the dough with your machine or by hand for 5 minutes until it's smooth and elastic.
Let the dough rest, covered with a clean cloth, for 30 minutes to rise.
Follow the original recipe for the remaining steps.
Yield: 16-18 buns
Active preparation time: 30 minutes
Total preperation time: 2 hours
Here's how mine turned out:
I find the dough way too sticky, if you follow the original recipe. A sticky dough will make it almost impossible for you to roll it out without sticking to your working surface, even if you've floured it well. It also has a tendency to rip. I leave the dough to rise for 30 minutes before rolling it, so it can get bigger and I have more dough to work with. It will be a lot easier to roll it out to the demanded size. If your dough is not sticky, but nice and smooth, you won't have trouble rolling it up afterwards, as well. I promise.
I cut the dough roll in 2.5cm (1 inch) lengths. I find that they hold their shape better during baking if they're not as high.
I like my cinnamon rolls best without the glaze. I usually brush them with molten butter before baking. This ensures the surfaces stays nice and soft. You could sprinkle them with more sugar if you'd like or take it to another level and top them cream cheese icing or a simple plain icing (combine water and icing sugar and stir until the mixture becomes sticky).
These cinnamon buns take a little time and they are a little challenging when you try them for the first time, but you'll get better with every new try and before you know it, you'll rock this recipe.
Have fun trying!
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