Heto yung recipe ko sa Turbo Cinnamon Rolls base. Medyo mahaba yung post pero isinama ko kasi yung personal notes kaya humaba pero madali lang ito.
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Cinnamon Rolls (
yield: 10-12, depending on how many you want to divide your dough)Ingredients:
BREAD:
1 c scalded milk
2 1/4 t yeast
(I use Eagle instant yeast from Ferna)1/4 c warm water
2T plus 2t sugar
2T plus 2t veg. oil
1 1/2 t b. powder
1 t salt
1/2 egg, lightly beaten
(I use 1 small egg nalang here)3 1/2 c a.p. flour or bread flour
FILLING:
2T softened butter
(not melted)1/4 c sugar
2 1/4 t ground cinnamon
Procedure:
In a big bowl, mix instant yeast, sugar, b. powder, and flour in a bowl
(instant yeast doesn't need to be proofed beforehand).
In a smaller bowl, mix warm water
(warm enough but does not hurt your skin), veg. oil, egg, salt.
(Salt cannot be in contact with the yeast directly or else the yeast will die.)Lightly simmer
(in other cookboks, this is called 'scalding') the milk over low fire until small bubbles appear.
(Scalding the milk helps keep the bread soft).Allow to cool just until warm
(same with the warm water, yung hot enough but doesn't hurt you. Kasi if it's too hot, it will kill the yeast). You can use the microwave for convenience but I don't like using the microwave because some studies say it sucks out the nutrients of the food you reheat in it.
When milk has slighty cool down to just warm temp, mix to the flour mixture. Then mix in the water+egg mixture.
Mix together with a fork or wooden spoon ow with celan hands until just combined and you form a soft dough that pulls away from the sides of the bowl. Let rest 10-15 minutes to relax the gluten.
After resting the dough, turn it out on a clean dry surface dusted with little flour.
(Ako, I just knead the dough in the bowl mismo kapag tinatamad ako magknead sa flat surface, hehe). Do not dust too much flour or else the bread will be tough, dry, and too dense.
Knead the dough until smooth and elastic, about 10-15 minutes. After kneading, shape into a ball and place in an oiled bowl so that the dough will not stick.
You can use the same big bowl where you mixed the ingredients so you have less stuff to wash after. Cover with a clean warm towel/cling wrap and let rest in a warm place for 45min-1hr. This is the first rise.
(I use a clean unused shower cap which I just use only for this purpose so I won't have to use cling wrap all the time. )Mix the softened butter, sugar, and cinnamon. Set aside.
After the first rise, lighty punch the dough to release the gas inside. Turn out into a lightly floured surface, then roll out into a large rectangle with a rolling pin or a clean smooth roung bodied glass bottle.
(I don't measure mine, basta maging 1/4 inch thick yung dough. You can also divide the dough into two, work with the 1st half and then return the 2nd half back to the covered bowl so it will not dry out.
I do this when I make one batch and it yields to 8 big rolls of 2 batches of 8 medium rolls, depending on what baking pan you use.)
After rolling out the dough, spread the filling on the surface, leaving half an inch around na walang filling. You can get creative with this part and place whatever filling you want or have on hand.
Ex: peanut butter and strawberry, chocolate spread, nutella, dust more cinnamon, sprinkle a little bit of nutmeg (I strongly suggest nutmeg, really good! hehe).
When done spreading your filling, roll the dough tightly at the same time tucking in to keep thr filling intact. Pagdating sa dulo, pinch the edges to the main dough to seal, you can also use water or milk to glue the edge to the roll.
Then slice your log dough into 8-10 rolls (again, depending on the pan you have) place in a slightly greased pan sliced face up, let rest/rise until double in size. This is the second and last rise.
Preheat your oven to 350F/170C 110-12minutes before baking. Bake the rolls for 35-40 minutes until golden brown. If the top begins to brown too soon, cover it with another pan or foil.
Or either cover the rolls with foil and then remove for the last 10-15 minutes of baking time. When done, let cool in pan for 10-15 minutes with the oven door slightly opened. Then take out from the oven.
You can enjoy your rolls while still warm or let it cool completely. You can also opt to make a simple glaze (8T confectionaire's sugar dissolved in 1/2 to 1T milk or water) then drizzled on top.
(*I do not own this recipe, credits to the owner. Nakakalimutan ko kasi lagi i-note saang website galing, I just copy the recipe in my notebook.)
