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Thursday, April 26, 2007

Walnut Cinnamon Rolls




Bread ingredients:

210 gm. Bread Flour
90 gm. Plain Flour
10 gm. instant yeast
60 gm. sugar
1/2 tsp. salt
1 egg
120 ml. milk
60 gm. soft butter

Filling:

2 Tbsp. Soft Butter
60 gm. Brown Sugar
1 tsp. Cinnamon Powder
30 gm. Walnuts - chopped

Beaten egg for brushing

Method:

(1) Mix all the bread ingredients together except butter and beat till a smooth dough is formed.
(2) Add in butter and continue beating for another 5 mins.
(3) Leave to prove for 45 mins.
(4) Mix brown sugar, cinnamon powder and chopped walnuts together.
(5) Divide dough into 2 portions. Roll each portion to a rectangular dough - 20 x 30 cm (8 x 12 in). Spread with some soft butter then sprinkle brown sugar mixture. Roll up into a swiss roll and cut the roll to about 1" high. Place cut rolls on greased tray. Let it proof again for another 30 mins.
(6) Brush rolls with beaten egg and bake at 180C for about 12 mins. or till golden brown.

31 comments:

Anonymous said...

Hi aunty yochana

can share the recipe?? thanx =P

Hugssssss
Wingigi

reena said...

Aunty Lucy,
I'm interested in the recipe too, TIA!

Anonymous said...

Hi Aunty Yochana

I think you forgot about the yeast in your recipe.

Regards
Ms Han

yochana said...

Thanks ms. Han for telling me...will correct it asap.

rgds

Anonymous said...

Hi aunty yochan

can i have the recipe, i want to try it out, is my mum favourite

tks
cecilia

yochana said...

Cecilia,

the recipe is already posted.

rgds

Anonymous said...

Tried your walnut cinnamon rolls and its good. Can I double the recipe in one go? Thanks

yochana said...

Hi anonymous.

of course you can double your recipe but bake separately twice unless you've got a big oven to make a big one. Have fun..

rgds

Anonymous said...

Is there any difference between using butter/margarine and vegetable oil?

yochana said...

Hi,

Butter is from animal while margarine is processed into block and they are normally from palm oil. Vegetable like corn oil , sunflower, olive, etc are more watery and it's from vegetables.

rgds.

nikki said...

can bread flour and egg be replaced?

yochana said...

ya nikki,

You can use all plain flour and replace egg with milk.

rgds

Anonymous said...

Hi Aunty!

Tried your recipe this afternoon. The texture and taste were good even though the texture was not as fluffy as your pictures.

I used the breadmachine (select dough programme) and added 1 tsp bread improver. However, I found the dough very sticky and difficult to handle. I wonder what has gone wrong? Please advise.

Thanks
3princesses

yochana said...

Hi Jennifer,

The dough is meant to be sticky. Dust the table with flour, place the sticky on top and dust flour on top again then roll it with a rolling pin. Every now and then, sprinkle some flour to prevent sticking to the rolling pin. When the dough is sticky, the cinnamon roll will be very fluffy. Another way is to add in liquid gradually rather then pouring in one shot. As soon as you find it pliable and soft, stop at that stage.

rgds

Anonymous said...

Hi Aunty,
I havent made bread at home before. How do I prove bread? Can I do it at room temperature?

Thanks!

yochana said...

Hi anonymous,

Just cover the prepared bread dough N leave it aside at room temp. for 45 mins till it doubles in size.

rgds

Kat said...

Thanks Aunty! Will go try out your bread recipes!

Anonymous said...

Aunty Lucy,i enjoy reading your blog and quite addicted to it!always wanted to bake bread and very tempted to do so after reading about it.Can i mix every thing with mixer using a dough hook or is it better to do it by hands?and if kneading by hand,roughly how long do we need to knead before proofing? Thanks.

yochana said...

Hi anonymous,

Use a dough hook....easier and better texture.

rgds

Anonymous said...

Thanks very much aunty lucy for the fast reply-will try this weekend.

Elaine said...

hello aunty yo..
i did it..
but when i proof it.. it didnt really double in size. :( so right now im just proofing for another 10 mins. but still no double. i wonder what went wrong?

Aunty Yochana said...

Hi Elaine,

Have you bake the cinnamon rolls yet? Normally it will bounce up really big like roti boy.

rgds

Elaine said...

hello aunty yo,
i baked it last night..
never really *poof* up like roti boy.. in fact, just barely double in size.. and it tastes kinda dry not like 'QQ', and abit hard and dense. :(

is it because when i mixed the milk.. the milk is cold then it's not the optimum temperature for the yeast to grow?

was your cinnamon roll 'QQ'? the ones i buy at cinnabun tree also very dry, i didnt like that. i like the moist and chewy sort. :P sorry! first time baking bread!

Aunty Yochana said...

Hi Elaine,

cold milk is good for mixing bun dough.

I think you machine is not powerful enough to bring out the gluten in the flour. You need to beat it longer. Another factor could be your yeast. It's inactive.

rgds

Elaine said...

i just opened the yeast bottle.
so it's not the cold milk that's making the yeast hard to 'grow'?
how would i know if the yeast is inactive? is thr an experiment?

Aunty Yochana said...

Hi Elaine,

just stir a tsp of yeast into some water and see whether it's frothy in 5 mins. If there is no reaction, then your yeast is dead.

rgds

Elaine said...

oh! ok! i'll try soon.
thanks alot! :D

Anonymous said...

dont we have to dissolve the yeast in warm milk first?

Aunty Yochana said...

Hi anonymous,

both ways are acceptable as long as your yeast are ingood condition.

rgds

Anonymous said...

Hi, aunty yo..

I hv a ques..
I dont hv brown sugar..
Can i replace it with caster sugar istead??
Pls reply as soon as possible as i wan to do tis cinnamon roll later.. Thx

Frm,
Hooi Ling

Anonymous said...

Can i substitue brown sugar vit caster sugar??
Pls reply..
Frm, HL