Cinnamon Rolls - Part 4

Today, I made cinnamon rolls for the fourth time although the second attempt had never been mentioned before.

I managed to knead the dough on my glass worktop.  This time, I applied a lot of flour on the surface of the worktop to prevent the dough from sticking on it.  I was able to form a proper shaped dough like those on Youtube videos.  I was really excited but had to wait for 1.5 hours for the dough to rise. 

This time, I applied some cooking oil to the bowl before placing the dough in it.

Patience is a great virtue.  The dough doubled in size after 1.5 hours.  This time, the dough was easier to be removed from the bowl where it had sat due to the coating of the cooking oil in the bowl.  

I sprinkled some flour on the glass worktop and on the dough before it was taken out of the bowl.  I found that the rolling of the dough easier as the dough was not sticking to the glass worktop.  I was able to roll the dough four times this time.  The shape of a cinnamon roll had formed successfully.

I placed the cinnamon rolls in a tray and left it in the cold oven to rise for another 1.5 hours.

After 1.5 hours, I simply insert the tray into the preheated oven at 180'C and baked for 15 minutes.

Voila!  Enjoy the photos!

Photo 1: dough is ready for rising

Photo 2: waiting to rise

Photo 3: cinnamon sugar filling

Photo 4: waiting for the second rise

Photo 5: ready for baking

Photo 6: close up of ready cinnamon rolls

Photo 7: freshly baked cinnamon rolls

Cinnamon Rolls Part Deux

I made some cinnamon rolls yesterday to see if the only recipe in my previous blog worked.  I was still unable to make the rolls look like those in online Youtube videos.

I think the problem is probably due to the texture of the dough and the lack of kneading in my case.  I used a spatula and hand to knead the dough instead of using a food mixer.

The texture of the finished roll is good.

Once I get myself a food mixer, I'll try the cinnamon roll recipe in my previous blog to see if the shape of the rolls has improved.

For the filling, this time, I just mixed 60g brown sugar and 15g cinnamon powder in a bowl by using a fork to stir them all together.  Then, I brushed 50g melted unsalted butter on the flattened dough.  I sprinkled the sugar-cinnamon mixture on the flattened dough before rolling it into a roll.  This amended process helped the filling easily distributed and stuck to the flattened dough.

Below are the photos of my second attempt on the cinnamon roll recipe:

Baking disaster: Classic streusel blueberry muffins

I completely messed up the streusel and the oven temperature:  adding too much flour to the streusel; not massaging the streusel with two hands; and baking the muffins at 280'C instead of 190'C for 35 minutes.

(I baked the muffins for 10 minutes before smelling the burnt streusel from the oven!  The kitchen was covered with smoke!!!)

The result was muffins covered with burnt streusel.  The saving grace out of this trial was the texture of the muffins.  They were soft and fluffy due to the sieving process and milk.  Another one was the tulip wraps, that were correctly home made by me!

I will follow the instruction for the muffins in the future.  Enjoy the photos below.

Photo 1:  Classic streusel blueberry muffins

Photo 2:  blueberries inside the muffins

Photo 3:  half eaten by me!

Recipe by Anna Olson

Streusel Topping Ingredients:

⅓ cup (50 g) all-purpose flour
¼ cup (50 g) packed light brown sugar
¼ tsp (0.75 g) baking powder
¼ tsp (0.75 g) ground cinnamon
3 Tbsp (45 g) cool unsalted butter, cut into pieces

Muffins Ingredients:
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
1 tsp (5 mL) finely grated lemon zest
2 large eggs, at room temperature
2 ½ cups (375 g) all-purpose flour
2 tsp (6 g) baking powder
¼ tsp (1.5 g) salt
¼ tsp (0.75 g) ground nutmeg
½ cup (125 mL) 1% or 2% milk
2 cups (250 g) fresh blueberries

Baking disaster : Cinnamon rolls

Today, I attempted to make cinnamon rolls after watching an online video on Youtube.  The video is given below.

I followed the recipe but added an extra 90g all purpose flour and over floured the worktop- in this case, it was a non-stick tray that I later used to bake the same cinnamon rolls.

Disaster occured!  But, the fragrance from the cinnamon rolls filled up the entire apartment which I felt compensated from the disaster.

The cinnamon rolls were more irregular shaped buns than rolls.  I got the texture right, though.  Altough two tablespoons of sugar were added to the dough, I could not taste the sugar in the buns except the one from the cinnamon mixture.

See the photos of my cinnamon buns (not rolls!).  Overall, the recipe in the video worked!

The recipe is given below:
Dough
500g plain flour
5g or 1 tsp salt
30g or 2 tbsp brown sugar (any type will do)
56g melted unsalted butter (vegetable oil is ok)
15g or 2.25 packets of instant dried yeast
1 cup of lukewarm milk (1/3 is used to mix with the yeast)
2 eggs (I used two large eggs.  I think it's best to use small or medium eggs)

Filling
2 tsp or 13g cinnamon powder
90g icing sugar (I used the same brown sugar because I forgot entirely about the icing sugar)
70g unsalted butter at room temperature

Icing
120g icing sugar
30ml milk
1tsp vanilla extract

Video

Photo 1: what a shape!

Photo 2: the bun is nice and soft

Photo 3:  They were meant to be rolls, not mishaped buns