Saturday, 15 August 2015

Hand Kneaded Whole Wheat Cinnamon Roll

three days ago...

I just hanged-up the phone after talking to a customer service rep of our internet service provider for the 4th time since yesterday.  Yesterday, I complained about our slow internet connection and that we cannot open websites other than facebook.  And today, we can no longer access the internet, it is totally down.  I'm kind of pissed off .  We've already turned "the black box " (i don't know how it's called) off and on and the problem is not resolved. The customer service reps I talked to told me to wait for a call from their technical service reps and the thing is, I might receive a  call from them after 48 hours, that was yesterday, not within 48 hours.  it's been more than 24 hours and I haven't received any call from anyone that's the reason why I called them (ooredoo) again.  Does that mean to say that I'm going to suffer for 2 more days before things get better with our world wide web connection.

I hate it when the internet is slow.  I hate it even more when there is no internet connection at all.  I just hate it when there's a problem with my internet connection in any way.  I can go without watching tv or texting or calling but having no internet is like hell.  I feel like I am disconnected from the rest of the world :-( (sigh)  So, with that said, I am  drafting this post on ms word and I'm planning to transfer it  to this blog once our internet connection is up and running again.

----- ----- ----

Our internet connection is back, thank goodness!!!  After days of no internet connection, I feel alive (wahahahaha)

Anyway,  I made this cinnamon rolls a few days back along with a few ensaymada.  I used the same dough for both breads.  I will be posting later on the whole wheat ensaymada  I made using half of the dough from this recipe.  The husband did actually liked this cinnamon roll because it was soft and there's a certain level of chewiness in the bread.  The husband doesn't like whole wheat bread because of the somewhat grainy and gritty texture of the bread.  But with my whole wheat cinnamon roll, he actually did not notice that he was eating a whole wheat bread until I told him.  I made a sugar-vanilla glaze as the husband wanted a "melted sugar" sprinkled with more cinnamon powder on top of the bread.  Good enough since we didn't have cream cheese available on hand so I gave it a go.

Why go for whole wheat bread? First of all, whole wheat bread are  high in nutritional fibers that aids in our digestive system.  Secondly and most importantly, whole wheat breads are better than their white bread counterpart  because they are low in glycemic index.  The lower the glycemic index in food the less it affects blood sugar and insulin levels.  This is the reason why diabetic patients usually are recommended to eat whole wheat bread instead of white breads. 

Having a whole wheat bread and then drizzled with a sugar-vanilla glaze is actually a mis-matched.  It defeats the purpose of eating healthy.  Anyway, if you plan to use our sugar-vanilla glaze, my advise is do not over-glaze the bread with this sugar-vanilla glaze as it will be too sweet, but if you are a sweet-tooth you can go ahead and flood your cinnamon roll with our sugar-vanilla glaze.  You can find some of our cinnamon bread recipes here.



Egg for egg-wash
Butter for pan-greasing

Dough :
Whole Wheat Bread Flour - 3 cups (set aside 2 tbsp for dusting)

White Sugar -1/4 c + 1 tbsp
Milk Powder - 2 tbsp
Salt - 1/2 tsp
Instant dry yeast (le saf) - 1 tsp 
Water or milk- 3/4 to 1 cup
Butter - 1/4 cup
Egg yolks, slightly beaten - from 3 eggs

Sugar-cinnamon fillings:
Cinnamon powder - 1 to 2tsp
Brown Sugar - 1/2 cup
Butter, softened
Raisins (optional)

Sugar-Vanilla Glaze:
Brown Sugar - 7 tbsp
Milk - 5 tbsp
Vanilla - 1/2 tsp

Baking procedure:

     Fermentation time: 60 minutes
     Dough Scale:  divide into 15 to 18 pcs
     Proofing time : 30 to 45 minutes
     Baking : 180 degrees celsius / 15-17 minutes

1.Mix all the ingredients for the sugar-cinnamon filling except for the butter and raisins and set aside.
2. In a bowl, mix all the dry ingredients for the dough except for the salt. After mixing, add the salt.
3. Make a whole in the center of the flour mix and pour the water, beaten egg yolks, and butter, mix by hands until it forms into a dough.

4.  On a flat surface, sprinkle some flour and knead the dough for at least 20 to 25 minutes.  The dough will not be sticky.
5. transfer the dough into a the same bowl and cover it with plastic or cloth. Ferment for 60 minutes

6. Brush your flat work surface with butter. Melt the butter ingredient for the cinnamon filling.

7.  Punch dough in the center and transfer it in your flat work surface.  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.
8. Roll the dough sheet to form a cylinder shape.  Ensure that you roll the dough tightly. Cut into 15-18 pieces
9.  Put the cut dough on a greased baking pan or lined with a parchment paper and proof for 30 to 45 minutes or until the dough doubled in size.

10.  At least 20 minutes before the proofing time is over, preheat oven to 180 degrees Celsius
After proofing, beat egg for the egg wash then brush the the dough with it.
12.   Bake the bread at 180 degrees Celsius for 15 to 17 minutes until the top most part turns into a light brown color. 
13.  While the bread is baking, make the sugar-vanilla glaze by mixing all the ingredients in a sauce pan until the sugar dissolves. Cook under low fire until bubbly. Let it bubble for at least 2 minutes then remove from fire
14. Cool down the cinnamon rolls before pouring the sugar-vanilla glaze

Makes 15-18 cinnamon rolls.  
Serve and enjoy

© myFresha-licious (15August2015)


myFresha-licious on Facebook

myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

No comments:

Post a Comment