Saturday, 21 October 2017

Mia Bakes: Cinnamon Rolls

It's been a while since I've gotten the breadmaker and I've progressed from baking soft and fluffy refined white bread to the healthier, dense and tough 100% wholegrain bread. And judging that it's just 1 day away from my weekly cheatday (whereby I eat whatever I want, refined carbohydrates, sugar, whatever!), I decided to try out a non-breadmaker bread recipe that I've been wanting to try out. 
I've googled up a few recipes that looks more or less similar to each other and decided to just go ahead with and incorporate yudane method into it to get softer, fluffier rolls with a little wholegrain.

So let's get over the ingredients so we can get started!

For the yudane dough:
40g (minus 1/2 tsp) all purpose flour
1/2 vital wheat gluten
40ml boiling water

For the bread dough:
20g wholemeal flour (couldn't resist adding it!)
1 tbsp (15g) vital wheat gluten
125g all purpose flour
35g soften unsalted butter
1/8 tsp salt
1 tsp instant yeast
20g granulated sugar
1 tsp ground cinnamon
95ml milk (lukewarm)

For the filling:
35g soften unsalted butter
35g muscovado sugar
(you can use brown sugar or white sugar)
2 tsp ground cinnamon 
Raisins (optional)

First up, prepare the yudane dough by mixing the flour and VWG with boiling water in a bowl and stirring until it comes together to form a sticky dough. Wrap it in cling wrap (to prevent drying out) and set aside (or pop it into the fridge) to cool down. 
Remember, do not add the scalding hot yudane dough directly into your bread dough mixture!

So while the yudane dough is cooling down, add your yeast to lukewarm milk and set aside for about 10 minutes or until it starts to froth up. 

I suggest that you add about 60 to 80ml of the milk at this stage first as the total amount of liquid may vary from flour to flour. It's always better to start off with a drier dough and add more liquid, as opposed to having to add a lot more flour and ending up with a much larger loaf than expected. 

Then, add in all the dry ingredients and cooled yudane dough and start mixing/kneading (I used my BM for this, but you can always use a mixer with dough hook or do it by hand!) until it starts to come together into a dough ball. At this stage, knead in the soften butter until well combined. You may add in more milk or flour judging from the dough's texture at this point. Continue kneading until you achieve windowpane stage. Check for the windowpane stage by taking a small piece of the dough and stretching it out with your fingers. You should be able to stretch it for quite a bit until the dough gets really, really thin and almost translucent before it finally breaks apart. 
On my Mayer BM12, I first ran mix dough function, followed by ferment dough function. 

Otherwise, form your bread dough into a smooth ball and place it in a greased bowl, cover with cling wrap and leave it in a warm place to proof for 1 hour, or until it has doubled in size. If your oven does not have a proofing function, then perhaps you can set your dough bowl in the oven (switched off!) and place a bowl of hot water underneath. That should work too. :)

While the dough is going through 1st proofing, prepare the filling by simply mixing the soften butter, sugar and cinnamon together into a paste. 
When the dough is done proofing, turn it out onto a clean surface (I have a non-stick silicon mat for this) and give it a few quick kneads to knock out all the air bubbles first, before rolling it out into a 9 by 5 inch (roughly, about there.... I just eyeballed it) rectangle. Spread the filling all over, leaving about half an inch around the perimeter. If you fancy some raisins, sprinkle a handful evenly over the surface before rolling the dough up on the long edge. Give the seam a few soft nips to make sure that it doesn't fall apart when you slice it. 
And yup, slice away! Cut the log into 9 1-inch pieces and set them cut side up on a lightly greased 9 by 9 inch baking pan. 
Then, cover slightly with a cling wrap and leave it in a warm place for 2nd proofing for about 15 to 20 minutes (or until the rolls "grow" into each other and completely fills up the pan). 

Brush the top of the rolls with egg wash (very important if you want pretty looking rolls) and set the rolls to bake in a pre-heated oven at 225 degree Celsius for about 12 to 15 minutes (I baked mine for 15 minutes but as we all know baking time varies from oven to oven). 

I skipped the egg wash out of laziness and ended up with dull looking cinnamon rolls. T.T 

If you would prefer not to add in wholemeal flour, just replace the whole recipe with just all purpose flour (you can skip the VWG as well, as adding VWG is just my habit after baking wholegrain bread for so long, it just feels incomplete without adding them in). 
Due to the yudane dough, these rolls ended up so soft and fluffy (a bread texture I've almost forgotten after switching to wholegrain) and it made my entire kitchen smelled so good while baking in the oven. 

And 1 roll is only about 150 kcals, pretty decent for a #cheatdayeat yes?

Till then,
Mia Foo


  1. This comment has been removed by a blog administrator.

  2. Woaaaaaah! I love cinnamon!! Well, it's been a while since I've tasted cinnamon rolls and this recipe will surely cure my cravings as I can make it from the comfort of my home. Well, let's hope I do it right!

    Plus, I'll be following this because it's good for cheat days!


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