Cinnamon Rolls

Prep time: 1 1/2 hr + Overnight (for leavening)           Baking time: 25-30min          Makes: 9 medium sized rolls

The first time that we tasted cinnamon rolls was in a mall's baked treats shop and what a find it turned out to be! V and I have got hooked on to this truly delightful treat. While I am still taking baby steps in baking, I do try out recipes like brownies, rolls, cakes and meat and other savory dishes too... So, I thought hands-on learning from making these slightly challenging recipes would do me best.
Since I was sceptical if I would be able to reproduce the same texture and taste of our first experience of cinnamon rolls (given that the moment I confidently told V that I'm going to try making this, the happiness on his face told me that may be I raised the level of expectations too high!), I stuck to the recipe given in the  very reliable and popular website Joy of Baking. I halved the recipe and just altered the butter level a bit  since we do not like a too-heavy to-eat-comfortably (read without guilt) baked goodie... So, here's how it goes:

Ingredients:

For the dough: 

2 1/4 - 2 1/2 cups all-purpose flour

1/2 package (1 tsp) active dry yeast

1/2 cup milk +1tsp to seal the roll

25 grams unsalted butter

1/6 cup granulated white sugar

1/4 teaspoon salt (i avoided this since i used salted butter)

2 eggs

 

For the filling:

1/2 cup light brown sugar

1/8 cup all-purpose flour

1/2 tablespoon ground cinnamon

50 grams butter, cold (cut into pieces)

1/4 cup raisins (optional)

 

Glaze: (Optional - as suggested in the site)

1/4 cup powdered (confectioners or icing) sugar

1 tablespoons light cream

(Since I did not have cream on hand, i just used chilled condensed milk for glazing just before serving)

Method:

 

Combine half the flour (i.e. 1 1/4 cups) and yeast in a large bowl and mix well.In a small saucepan, stirring constantly, heat the milk, butter, sugar and salt just till warm (just about 50 degrees C) and the butter is almost melted. Gradually pour the milk mixture into the flour mixture and mix well. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Whisk at high speed till the mixture is smooth and without any lumps.  Knead in as much of the remaining flour until you have a soft dough that is smooth and elastic but not sticky. Shape the dough into a ball and place in a greased bowl, turning once. Cover with a damp clean cloth or plastic wrap and let rise in a warm place until almost doubled (approximately 1 1/2 - 2 hours). Then gently punch the dough to release the air and let rest for 10 minutes.  

Meanwhile, make the filling. In a bowl stir together the brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture is crumbly. 

Roll the dough into a 20cm square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Lightly brush one end of the dough with a little milk (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with milk. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into nine equal-sized pieces. Arrange rolls in a greased/prepared square baking pan. Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls to rise overnight in the refrigerator. Next morning, remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for about 30 minutes. Lightly brush rolls with milk or molten butter. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown, and a toothpick inserted into one of the buns, comes out clean. Also, if you lightly tap on the top of the buns they should sound hollow. If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. (I had to)

 Remove rolls from oven. Brush again with milk or molten butter. Cool 5 minutes and then invert onto a wire rack and re-invert onto a serving plate or platter. Serve warm or at room temperature after glazing, if desired.

You want a peek at its texture? Here it is to make you drool :)