Friday, April 16, 2010

Cinnamon Rolls


 Cinnamon Roll-b4 Cinnamon Roll-after

                   BEFORE                                                       AFTER

It has been a long long time since we last did any baking. Baking is not fun when you have no one to share the joy with. Hubby was down for few weeks after his dental surgery. It wasn’t a good experience and hope he will be fully recovered real soon.

I actually baked this cinnamon roll few weeks back when hubby was sick.  I had some and kept some in the freezer. The taste was good but the outlook could had been better. We decided to give the recipe another try this time but using a different method for folding and placing the dough on the tray. Make sure you roll out the dough till it is really thin and remember to place the rolls on the tray with minimum space in between the rolls. Most importantly, remember to press the dough down to compact it as you do not want your cinnamon roll to spiral upway in the center.

I found the Ninety Minute Cinnamon Rolls recipe from The recipe is definitely a keeper as it’s just the perfect recipe for a cinnamon roll. You just can’t get enough with one…….

  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 2 1/4 teaspoon instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup margarine, softened
  • 1/2 cup raisins (optional)
  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar and cinnamon.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine and then the sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

We love the cinnamon roll much more than those outside as we know what is inside it. Despite those bought from bakery may be slightly tastier, the amount of sugar and butter is much much more. Trust me…you never know how much calories in one cinnamon roll out there until you start baking your own one!