Sunday, 6 November 2011

Cinnamon Roll




Here is another cinnamon recipe of mine. I used half of the dough of my Ensaymada . The bread is a bit gooey  at first bite which is what I want in a cinnamon bread but the inside of the bread is soft, fluffy, and light. You can also try my other cinnamon recipe (see My Cinnamon Bread )

Cyril loving my cinnamon roll




Ingredients:


Baker’s Percentage
Weight in grams
Bread Flour
100%
1000
Le Saf Instant Yeast
1%
10
Super Text Bread improver
1%
10
White Sugar
20%
200
Vanilla Powder
0.2%
2
Salt
1%
10
Butter
15%
150
Egg
30%
300
Mashed Potato
15%
150
Water
35%
350
Total Dough Weight
2,182

Other Ingredients:

egg, beaten (for the egg wash)
melted butter

Ingredients for the sugar-cinnamon fillings (for a 500 g. dough):

Brown Sugar – 150 grams
Cinnamon powder – 5 g.
Raisins -  as desired

Baking procedure:

     Fermentation time: 90 minutes
     Dough Scale:  500 g. divide into 14 pcs
     Resting time: 10 minutes
     Proofing time : 30 minutes
     Baking : 170 degrees celsius / 20 minutes

1.Mix all the ingredients for the sugar-cinnamon filling except for the raisins and set aside.
2. Mix all the dry ingredients for the dough except for the salt.
3. Melt the butter and let it cool down
4. Put the water, eggs, butter, the mixed dry ingredients, and salt in the bread machine. Press the dough function and allow the ingredients to be mixed until gluten is developed.  Make sure that the dough is not hot.
5. transfer the dough into a stainless bowl and cover it with plastic or cloth. Ferment for 90 minutes
6. With a rolling pin, roll out dough to make a sheet.  Brush  dough sheet with the melted butter. Spread the cinnamon-sugar mixture on the dough. Spread some raisins on top.
7. Roll the dough sheet to form a cylinder shape.  Cut into 14 pieces
8.  Spread the remaining sugar-cinnamon mixture on a greased pan.
9. Put the cut dough on the sugar- cinnamon that was spread on the greased baking pan and proof for 30 minutes or until the dough doubled in size.
10.  Preheat oven.
11.  After proofing, brush the the dough with the egg wash.
12.   Bake the bread at 160 degrees Celsius for 15 minutes. Switch off the oven but leave the cinnamon rolls in the oven for 5 more minutes

Makes 28 cinnamon rolls .  Here’s the estimated Nutritional  values per piece based on the ingredients used including the fillings

Calories :   270.37  kcal                  Total Fat:  6.8  g.
Cholesterol : 54.37  mg.                  Saturated fat :  3.55 g.
Protein :   6.31 g                              Dietary fiber :  1.38  g.
Sodium :  169.39 mg.                      Carbohydrate :  47.89 g.

-foodformylove(05November2011)

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