Cinnamon Rolls

 

Cinnamon has been popularly known delicious and healthy. Some has been included this in their every day diet, and partly on their cooking and baking regimen as well. This made me thought of looking for a recipe that has this healthy powder, and finally I found one; this delicious Cinnamon bun from Joy of Baking. These were made in a lighter version. I altered some of the ingredients too, so with the procedure on how has been made. Instead of letting the dough sit overnight, (and my taste buds were in a hurry to eat these buns on that day), I only did this for a couple of hours, trying if the rolled buns would turn out right in this procedure! hmmmm.. we'll see! I also used fresh lemon juice here instead of honey. Before, I got curious how these buns were made because honestly, I was thinking of this powder inside the buns were cocoa (*laughs)… Since I wanted to try bread recipes, I decided to make one of these at home! This time I know already what ingredients I am going to prepare - a cinnamon powder; Not cocoa! (*smiley’s)

I was so excited making this since it was my first time to try bread recipe at home. I really don’t know if I fail on this; or I’m going to finish it successfully with the same taste of my favorite bought products! (*smiley’s)….funny it is, but I’m just being hopeful! Nevertheless, the result was awesome! I love the chewy taste of the buns with the crunchiness on the sides! The taste of the cinnamon powder and the sweetness of brown sugar in the filling lingers through your mouth in every bite…Delicious! My husband loves eating this when paired with a hot cup of coffee during breakfast!

 

I’m happy to share this with you, and thankful I did this almost perfect! I cut down the ingredients for the topping that is why the buns were not as sticky on top as you can see. I’m afraid if the buns were made so sweet that my husband won’t appreciate it anymore. But if you had a sweet tooth, you can add the sugar and butter in the mixture of your topping. Since these were not so sweet as what I have expected, I added glaze to add more taste. But overall, these buns were great! I like the tanginess of fresh lemon juice mixed with the sweetness of the sugar on top! Not bad at all.

 

Preparing this recipe took you a while in the kitchen since you need have to set the dough to rise for long hours. I would suggest that you have to make use of your time on doing some other things so you will not get bored while on cook; and to give also the dough rise in its proper time otherwise; you are always attracted to check out the dough if it’s already done or not. What I did here was, setting always my alarm clock for me to be reminded with my buns. The thing that you are making homemade breads is quite tiring and time consuming I admit; yet, this effort is indeed worth it!

Ingredients:

Dough:

• 4 cups all purpose flour
• 3 teaspoons yeast
• 3/4 cup evaporated milk
• 1/4 cup salted butter
• 1/4 cup granulated sugar
• 3 eggs medium size eggs
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon salt

Filling:

• 2/3 cup brown sugar
• 1/4 cup all purpose flour
• 1 1/2 tablespoons ground cinnamon
• 1/2 cup salted butter, cold and cut into cubes
• 1/4 cup unsalted peanut, crushed

Topping:

• 1/2 cup brown sugar
• 2 tablespoons salted butter
• 1 1/2 teaspoon fresh lemon juice

 

Glaze:

• 1/2 cup confectioner’s sugar
• 3 teaspoons evaporated milk

Procedure for Cinnamon Rolls:

 

Make the filling

Whisk together the brown sugar, flour, cinnamon powder. Combine well with the cold butter until the mixture is powdery. Place it in the fridge to cool and excuses the butter to melt.

Prepare the dough:

1. In a clean bowl, combine well the flour and yeast. Set aside.
2. In a pan over low heat, pour the milk, butter, sugar until warm and the butter has melted.
3. In a bowl of your electric mixer with a dough hook, pour flour mixture then add-in the milk mixture while beating on a low speed. Add-in eggs one at a time while continue beating. Take a spatula and scrape everything in the side of the bowl and mix on a high speed until a dough forms into a ball.
4. Lightly sprinkle flour on clean surface and transfer the dough. Knead until the dough is smooth and elastic. You can sprinkle flour little by little on the surface while kneading if the dough is still sticky. Continue kneading until the dough is free from cracks.
5. Form the dough into a ball and place in a greased bowl. Cover with a kitchen towel or plastic wrap until the dough increases its volume into doubled for at least 2 hours. Gently punch the dough to release the air and let it rise again for another 5 minutes.
6. Roll the dough to flatten and form a square. Evenly sprinkle the filling over the layer leaving a space about half inch of all sides of the dough to keep intact and wont spill out when rolling up the dough.  Lightly brush one end of the dough with a milk to seal the edges. Roll up the dough to form a log. (Do not roll the dough too tightly so the buns won’t break up while baking.)
7. Slice the log evenly into small parts. Arrange rolls in a greased baking pan. Cover rolls loosely until almost doubles for at least 1 hour.
8. Punch each bun using a toothpick that has bubbles. Lightly brush again the rolls with milk.
9. Bake in a 375 degrees F (190 degrees C) oven for 30-40 minutes or until dough turns light brown, and a toothpick inserted into the buns come out clean.
10. Remove rolls from oven. Invert onto a baking rack to cool for about 5 minutes. Transfer to clean plate by inverting it. Drizzle with Glaze. (I only do it by putting glaze into the buns since my topping looks dry and not so sweet and sticky. You don’t have to do this when you’ve made your buns as sweet as it is).
11. Serve and enjoy!

Prepare the topping:

Melt the butter in a pan. In a clean bowl pour the melted butter. Add-in the sugar, lemon juice and peanut. Mix until well blended. Pour the mixture over the rolled buns inside the pan.

Makes 8-10 rolls depending on your desired size.