For this month’s Daring Baker’s Challenge, host of the month Shelley of C Mom Cook, selected Cinnamon rolls and provided us four variations of the recipe. One of the recipes was from The BreadBaker’s Apprentice by Peter Reinhart. I have purchased the book online before a year and I just love it. If you are very much interested in bread baking then it is the book you need. I have tried out a few recipes from the book and when I saw the recipe for Cinnamon rolls as the challenge, I felt that it was a good opportunity to try it out. And as usual I made the eggless version replacing the egg with my favourite egg replacer – yogurt/ curd.
For me, using curd with a pinch of baking soda has always produced beautiful breads. They are soft and the texture is great. I made the cinnamon rolls yesterday. I like the way cinnamon rolls are presented. The drizzle of the glaze on top of golden rolls always attract me. Serve these rolls while still warm with a cup of coffee and you will be surely praised. The dough is so nice to work with. Usually Peter Reinhart prefers kneading the dough by hand. By this method, you can feel the dough. You need to knead it for 15 minutes to get that silky elastic dough. When ever I bake bread, the interesting stage for me is the kneading stage. I have seen some kneading the dough for just two or three minutes. But if the recipe says 10 minutes, then knead it for 10 minutes and you will see the magic. The rustic dough will be transformed to a silky elastic dough. Never ever miss this part. I have been baking breads like crazy for the past three days. A bread making class is also goin on and my house is filled with the aroma of freshly baked breads and rolls. These rolls turned out so tasty. Even my daughter who is not a great fan of chocolate less desserts, ate it. Linking this to Yeastspotting.
Makes 12 Rolls
Recipe Source: The Bread Baker’s Apprentice by Peter Reinhart
For The Dough:
Butter-5 1/2 tbs
Orange Zest from one orange
Curd/ Yogurt-1/4 cup mixed with a pinch of baking soda
Flour/ Maida-3 1/2 cups
Instant Yeast-2 tsp
For The Filling:
Granulated Sugar-1/2 cup
Cinnamon-1 1/2 tbs
For The Fondant Glaze:
Icing Sugar-1 cup
Vanilla Essence-1 tsp
1. In a bowl mix together all the ingredients for the dough and mix with a spoon.
2. Transfer it to the counter and knead the dough for 15 minutes until soft, elastic and silky.
3. Transfer to a well oiled bowl, cover with a wrap and allow it to double in volume.
4. Now remove the dough, punch it down and roll it into a rectangle of 12″ * 14″.
5. Now mix cinnamon and sugar.
6. Sprinkle it evenly on the rolled out rectangle.
7. Beginning from the longest side roll the rectangle into a tight roll.
8. Slice it up into 12 equal portions.
9. Grease a 9″ *13″ tray and arrange the rolls evenly.
10. Cover and allow it to sit for 1 hour or until double.
11. Preheat oven to 180C.
12. Bake the rolls for 20-30 minutes or until golden brown.
13. Remove from oven and place on counter.
14. Mix together sugar and milk to pouring consistency.
15. Drizzle it on the baked rolls evenly with the help of a spoon.
16. When warm, remove from tin and cool on wire rack.
17. Serve with a cup of coffee..
Mix together the dough ingredients.
Knead for 15 minutes until silky and elastic.
When double, transfer to counter.
Roll it into a rectangle.
Sprinkle the filling on top.
Start rolling from the largest side.
Roll into a tight roll.
Slice into 12 equal portions.
Arrange them on a tray.
Cover and let it double in volume.
Bake until golden.
Mix together milk, sugar and vanilla to pouring consistency.
Drizzle on the baked rolls.
Allow it to cool a little.
Remove and cool the buns on wire rack.
Once warm serve it.
The texture of the rolls turned out so nice…