Quick Cinnamon Rolls

I had been down for the past two days and yesterday (Saturday) was the worst. So the HB told me to catch up on my sleep and rest, while he looks after the little one, over the weekends. I woke up on Sunday feeling tons better and felt like baking. Had told the HB yesterday that I felt like baking cinnamon rolls and today he reminded me, saying that he missed my breads and cinnamon rolls would be ideal. And so, cinnamon rolls it is, to show my appreciation for the much needed rest! =)

These are the extras that I had baked on a tray

I had taken the recipe from Guai Shu Shu's blog. He had adapted the recipe from 1-Hour Cinnamon Rolls but I thought the cinnamon rolls from the latter looked a tad too uncooked. So I had obviously followed Guai Shu Shu's adapted recipe, coz his cinnamon rolls look sooooo good, soft and fluffy that I was won over (plus he gave his measurements in grams!).. ;p

Here is the recipe (adapted version):

"Milk-wash" Ingredients
1. 2 tablespoons of milk

- To brush over the rolls just before baking. This will give the rolls a nice brown hue during the baking process


Filling Ingredients

1. 65g brown sugar
2. 65g granulated sugar
3. 60g butter (softened)
4. 2 tablespoons of cinnamon powder

- Mix everything well and set aside

Dough Ingredients

Part A
1. 240g milk
2. 60g butter

- Heat up until butter is melted, leave to cool until slightly warm to touch

Part B
1. 440g all purpose flour
2. 60g granulated sugar
3. 1/2 teaspoon of salt
4. 10g instant yeast
5. 1 egg (67g)
6. 20g milk powder

- Mix all the ingredients in Part B

- Create a well and add Part A and use the dough hook to knead

 Dough will be sticky at the initial stage but continue kneading. I used medium speed on my KitchenAid

Dough is coming together after about 10 minutes of kneading.

- Continue to knead until window-pane stage (Sorry I can't show the window pane stage as both my hands were occupied)

Knead the dough and tuck it in into a ball

Cover loosely with cling wrap and let it rise to double its size

After rising, poke the dough. If dough bounces back, let it rise for a bit more but if the indentation stays, dough is ready

Roll it out to make a rectangle (I didn't really do a good job coz I was rushing but do take your time to get a proper rectangle so that you will get more rolls)

Spread the filling evenly on the dough

Roll the dough like a Swiss Roll, dabbing some water at the end to seal the dough

Place the sliced dough onto a lightly greased pan

I had used a pan that was too small and my rolls came out topsy-turvy coz the dough did not have much space to rise..hehehe..so choose a bigger pan and do ensure that you don't have to squeeze the dough in. Alternatively, you can just place the rolls individually on a tray that has been lined with parchment paper.

Brush lightly with milk and bake at 180 Degrees Celcius (which has been preheated) till golden brown. While baking, you can prepare the glaze:

Glaze Ingredients

1. 20g butter
2. 70g icing sugar
3. 50g milk

It tastes like condensed milk; so if you are lazy, you can just drizzle the cinnamon rolls with condensed milk instead but this taste really good! =) Here's my topsy-turvy cinnamon rolls:

Verdict, weird looking but very delicious and tasty, simply loving it! Will bake another version of these cinnamon rolls and hope to post the recipe soon! =)

Caramel and White Chocolate Chips Cookies with Nutella Filling

Gosh! It had been almost a month since my last post!! I really should post more often but it's difficult with a 9 month old; especially since time management has never been my forte! =_=

Anyway, my initial intention was to submit a picture of these cookies for the SCS Baker's Challenge but I missed the deadline (surpriseeee..not!)! =/ But I'm kinda proud coz this is an original recipe which includes brown butter; something that I've known for soooo many years but trying it only now..hehe!

Really love the taste of the cookies, so do give it a try and let me know how it turned out! =)

Caramel and White Chocolate Chips Cookies with Nutella Filling

Ingredients:

Dry ingredients

- 330g all purpose flour

- 1/2 teaspoon of salt

- 1 teaspoon of bicarbonate of soda

- 2 tablespoons of milk powder

(Sift and mix well)

- 100g of mini white chocolate chips

Liquid Ingredients

- 225g brown butter

- 1 egg + 1 yolk

- 2 teaspoons of vanilla

- 112g of castor sugar

- 100g of brown sugar 

- 15g of heavy cream/yoghurt/milk

Filling

- Nutella

Methods:

Brown Butter

1. First up, prepare your brown butter by cutting up the butter into small pieces

2. Melt the butter over medium fire and stir continuously. You will see large air bubbles

3. Continue stirring and the liquid will turn foamy. Turn off the fire when the it has turned brown and let it cool

Cookie Dough

1. After the brown butter has cooled, pour the brown butter into your mixing bowl. Add sugars, vanilla, egg+yolk and heavy cream and mix well until it becomes caramel-like

2. Add the dry ingredients

3. Mix until a dough is formed

4. Scrape down with a spatula, wrap it in cling wrap and chill dough in the fridge for at least an hour. This is to firm up the dough as well as to bring out the flavour of the brown butter as the dough rest

Nutella Filling

1. While waiting for your dough to chill, prepare your piping bag. I have posted pictures on how to seal your piping bag so that Nutella will not seep out when you fill up the piping bag:

Twist the piping bag

Tuck the bag into the piping tip

2. Fill it with Nutella and chill in the fridge until ready to use

Preparing the cookies:

1. Line a tray with tracing paper and take both the dough and Nutella out from the fridge. Pre-heat the oven at 180 Degree Celcius

2. I used a teaspoon to scoop the dough so that all my cookies will be of the same size but got lazy and just pinched an estimated amount of dough, roll it into a ball and flatten it before placing it on the tray

3. Pipe a small amount of Nutella. Not too much unless you want Nutella to be showing at the sides of the cookies

4. Cover with another flattened dough, sealing it at the edges. DO NOT press the centre or the Nutella will ooze out

5. Bake for about 7 minutes if you want chewy cookies,10 minutes if you want crispier cookies

6. Cool the cookies before keeping in air tight container. Enjoy! ^_^