Bake Along #49 Classic Cinnamon Rolls

I love cinnamon rolls. Hence my excitement to bake for Bake Along number 49, classic cinnamon rolls. Recipe is taken from The Williams-Sonoma, Baking Book

I was playing complicated. I baked 2/3 recipe and I took 1/3 of the dough and added in nutella filling instead. It means in the end I had 1/2 recipe (from the original recipe) only for the cinnamon rolls. Confuse? LOL
DH and the kids are not big fan of cinnamon. I'm the only one in my little family crazy about it. My sis and my dad can help me, though. They love cinnamon too, particularly my sis. As for my dad, he won't say no to any sweet treat. Yes, he and his sweet tooth :)
Those with nutella filling, I wasn't so concerned at all. Everybody in the family loves nutella :)

Cinnamon rolls, fresh from the oven - just inverted. You see I didn't put too much sticky topping at the bottom of the pan, I only used 1/3 of the portion for 2/3 recipe (hope I didn't confuse you with all my fractions here LOL)

I was too concerned about how sweet it would be with too much sticky gooey thing on top of the rolls. In the end, I regretted not putting it a little more. It should be sweet, it should be sticky, it should be gooey on top. Why didn't I put more? Yes I regretted it very much

Look at the texture of this bread. It's unbelievably awesome! And super delicious, too! If only it has more sticky gooey top...

 

What you need:
(this is the recipe I will follow for 2/3 recipe the next time I bake this again)

40ml warm water
50g plus 2/3 tsp sugar
1 1/2 heaped tsp dry yeast
2/3 tbsp unsalted butter, room temperature
2 2/3 cups bread flour
1/4 heaped tsp salt
2 medium egg yolks
170ml warm whole milk
1/2 cup firmly packed light brown sugar - divided into 2 parts @1/4 cup
4 tbsp unsalted butter, melted - divided into 3 parts @1 1/3 tbsp
70g light corn syrup
2 tsp ground cinnamon
45g raisins, soaked in warm water for 15 mins, drained and squeeze

Method:

1. In a bowl, combine the warm water and 1 tsp granulated sugar. Sprinkle with the yeast and let stand for 2 mins, then swirl and let it stand until foamy, about 5 mins
2. Spread the butter over the bottom and halfway up the sides of a large bowl. In another large bowl, combine flour, the 50g sugar, and the salt, set aside
3. Add in wet ingredients in the breadmaker pan - egg yolks, yeast mixture and warm milk
4. And then followed by the flour mixture
5. Set the machine to dough and let it knead and does the first proofing - it took about 1 hour 30 mins (proofing outside the machine would be about 1 hour depending on the weather)
6. While the breadmaker does its job, prepare the sticky topping by mixing 1 part of the brown sugar, 1 part of the melted butter, and the corn syrup to a smooth paste. I microwaved and strained the mixture as I still felt some fine granules in the mixture. Spread the mixture into a 20cm round cake pan and spread over the bottom. In a small bowl, mix together the remaining brown sugar and the cinnamon
7. Punch down the dough. Turn the dough out onto a lightly floured work surface and roll into a rectangle (about 20x30cm)
8. Brush with 1 part of the melted butter. Scatter with the raisins, if using, pressing them in lightly
9. Sprinkle the dough with the cinnamon sugar mixture
10. Starting at one long edge, roll the dough tightly into a cylinder. Cut off and discard the rough ends. Cut the cylinder crosswise (I got 10 rather small rounds)
11. Place 1 round in the centre of the pan. Arrange the remaining rounds around it. Cover and let the dough rounds rise until double, about 45-60 minutes
12. Preheat the oven to 180degC. Brush the rolls with the remaining melted butter
13. Bake until golden brown, about 20 minutes (for 2/3 recipe)
14. Place a wire rack over pan and invert the rolls. Let cool and break apart to serve

I was not prepared for an appropriate pan for 2/3 recipe, I ended up using a little too small round pan. It was too crowded for the little rolls they made their way during proofing and baking and created their own shapes. See, I had the shape of number 7, triangle, heart and the common round shape :)

And this is the nutella rolls, also the same, no luck in the shape LOL

For these rolls, I simply flattened the dough and spread nutella over it. Roll and cut and arrange in the pan (I got 8 small rounds). Brush with melted butter and bake til golden brown

So soft and fluffy! Nutella rolls is irresistible, too!

This post is  for Bake Along , a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

 

Also this post is for Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart out, at this post

 

Hi little roll, I promise you, next time I will make you more sticky and gooey on top, okie...