Mia Bakes: Cinnamon Roll Scones

After my first (and rather successful) try with Cinnamon Rolls (recipe HERE) a while back, I've been wanting to remake somemore for my #cheatdaysunday breakfast and yet, still want to try baking something new. 

And so, I decided to google for both 'cinnamon rolls' and 'scones' and stumbled upon joyofbaking's recipe for some really yummy looking cinnamon roll scones!

But as you know, it doesn't mean we should all go crazy just because it's cheatday, so I tweaked a little on the quantities to get a more diet-friendly serving size.

For 6 scones, you'll need:

130g All Purpose Flour

15g castor sugar

(I used 1 1/2 tsp of baking stevia instead)

42g unsalted, COLD butter, cut into small cubes

90ml to 100ml buttermilk

1/2 tsp baking powder

1/4 tsp baking soda

a pinch of salt (or 1/8 tsp)

For the filling, you'll need:

15g soften butter

35g brown sugar

1/2 tsp ground cinnamon

20g raisins (optional)

First up, add all your dry ingredients into a large bowl and whisk to combine (or you may run them through a sieve) before cutting in your cold butter. 

You may do so with a pastry cutter, a simple knife+fork combination, in a food processor, or just by rubbing the butter into the flour mixture with your fingertips until all your butter pieces are no larger than pea-sized. 

Add in your buttermilk and mix until it just comes together to form a dough. Your dough shouldn't be too wet and sticky that you cannot handle it, and neither too dry that it couldn't form a dough ball. I suggest that you only mix in 90ml of the buttermilk and see how your dough forms, before adding in the other 10ml, if you require it. 

Then, turn out your barely formed dough ball onto a clean working surface, dusted with some plain flour to prevent sticking, and give it a few soft kneads such that it comes together better, and roll it out into a rectangle that is about 9 to 10 inches long, and 5 inches wide. 

And now, it's time for the filling! You may either spread the butter over the rolled out dough and then sprinkle on the brown sugar and raisins, or you may mix your butter with the brown sugar into a paste and spread it evenly over the dough before sprinkling in your raisins (that's what I prefer to do, as it's much less messier). Be sure to leave about half an inch along the long end of the dough such that you can seal it. 

Then, roll away! Starting from the long end of the dough that's nearer to you, flip the dough inwards and start rolling it away from you until you reach the 1/2 inch of dough that's previously left bare. With a pastry brush, brush on some milk along the strip before pressing the roll down onto the ends and giving it a new light nips to make sure that it's well sealed. 

Then, cut your dough log into 6 equal, 1.5 inches thick slices and set them onto a parchment lined baking tray, spaced an inch apart. 

Brush some more milk (or egg wash, which does better with browning as compared to just plain milk) over the top of the scones and set them to bake in the oven at 190 to 200 degree Celsius for 17 to 20 minutes.

And Tadaa~

Though these aren't the most crumbly and tender scone you can get (as you require a little bit more kneading and rolling along the way), the sweet, gooey cinnamon sugar filling that's in every bite surely make up for it!

Best of all, each scone is only 154 kcals! So, eat away!

Till then,

Mia Foo

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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. 

CINNAMON ROLLS! 

I've googled up a few recipes that looks more or less similar to each other and decided to just go ahead with nigella.com 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. 

ALL THOSE SWEET, CINNAMON, BUTTERY SMELLS....

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

Till then,

Mia Foo

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