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! =)