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
Ingredients:
For The Dough:
Granulated Sugar-90gm
Salt-1 tsp
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
Milk-1 cup
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
Milk-3-6 tbs
Procedure:
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…
I like the “egg-less” idea! They look really nice!
great recipe!!
Lovely captured beautifully baked
Lovely captured beautifully baked
Great job adapting these to make them egg free and WOW – that dough came out so amazingly silky and smooth, and the finished rolls? Utter perfection. So soft, so perfect. I wish I could have one of those for breakfast right now!! Thank you so much for baking with me!
wow! looks sooo yumm
beautifully done dear,they look so soft & perfect!!!
Yummy! What is this instant yeast Gayatri. I only know of the dried yeast or fresh yeast. Fresh yeast comes in big slabs – too much for me. And I can never get the dried yeast to work.
They look like tiny white granules, not as large as dry yeast, Shobana. They are so effective and can be mixed into flour itself. No need to proove first. Will post a picture asap..
My favourite cinnamon rolls anytime, never get bore to have them.
Hi Gayathri, first of all congrats on moving to wordpress! I read that you did it by yourself and hats off to you for the courage. Love to have these rolls with tea, amazing pictures too 🙂
Looks so beautiful and delicious!
Hi Gayathri,
I tried this recipe yesterday. I had quite a problem with the dough – it was too runny and sticky. It was difficult getting it off my hands, before as well as after the rise. Can you please suggest what the problem might be.
The end result turned out great though 🙂 I loved the taste of orange zest alongside the sweetness.
Hi Shalini, great to hear that you loved the taste. If you feel the dough is thin, then you need to add some more flour to knead.
pls gayatri can u tell me how is the texture of cinnamon rolls is it soft like bread or is it like cookies
They are soft like bread Rajni..
thanks .but to the bake class where i went it was like cookies it wasnt tht soft as ur receipe looks and i used brown sugar which melted and burnt in the base .wat can b the reason?
As far as I know cinnamon rolls are soft and uses yeasted dough as the base. I remember reading one recipe using cookie dough but I am not sure how it would taste. If the bottom of your rolls burnt, then it may be because of too much heat or over baking. These rolls have a nice caramel sticky base because of the brown sugar.
and also i didnot use yeast .it was baking powder and instant baking and no rising
thnk u so much gayathri.u r to good
Hi,
Can I add cocoa pwd to the filling? Not chocolate chips. I’d love to make it like chocolate swirl buns..
If yes, what amt of cocoa would you recommend I add?
Divya, if you want it to be cocoa powder then at least 1/4 cup would be good.
what should be the temperature of milk?
You can use room temperature milk Meenakshi.
Tried this recipe yday… I am a beginner in baking and baked using yeast for the first time… your recipe was perfect with the right amount of sweetness on the bread.thanks.. . I have a doubt.. The crust or the top of the rolls are soft and good when we had them warm… but becomes hard the next day… what could be the reason?
Breads usually loose moisture when they age. It is better to keep them covered with cling film. And this tastes great when relished warm. So reheat it MW the next day while serving.
Hi Gayathri
You give a perfect recipe. These rolls are my loooong time search and finally baked them and turned out excellent in the very first attempt. Thanks a lot.
Mahu Babu
Hi Gayathri! I have always loved your recipes and today I tried the cinammon rolls . Trust me, as I was kneading the dough only I got so excited as I knew it is gonna be awesome. The recipe is wonderful and so was the outcome! The rolls are golden and pillowy…and oh so delicious!! Thanks again for such awesome recipes and tips.
can i use dried yeast instead of instant yeast.. i usally add one spoon in warm water add little sugar and salt leave for ten min… once yeast disdolves it is ready to use… one more query is if i am baking in microwave then what mode and what temp ?
Yes, you can use dry yeast. Just prove it with a part of liquid given in the recipe and then add it to flour. If baking in MW, set it to convection mode and the temperature should be 20C lesser than the one given in the recipe. no other change to recipe needed.
Hi gayathri.
Your rolls look amazing. How many eggs does your quarter cup of curd replace from the original recipe?
Thank you Viny. It is one egg.
Ho this recipe is a keeper. Just wanted to check if I can knead the dough in the night n keep it for slow proofing in refrigerator n then shape them n bake them the next morning? Will it still be thr good..?
Yes, you can definitely do that.
We tried this recipe and cinnonmon roll came out really well.. thank u for sharing 🙂
Hey Gayatri tried the recipe today. .My top didn’t form the golden crust and bottom started turning brown. Do you use both the rods on while baking?
You need to switch on both filaments for baking. If only the bottom one is on, then you will face this issue.
Hello Gayatri,
How much active dry yeast shd I use for this recipe bcos I don’t have instant yeast.
Use the same amount. Prove it before adding to the flour.
Hi, I tried this receipe today with dry yeast and it turned out so good… The bread was super soft and it tasted yumm. Couldn’t have asked for a better version of these cinnamon rolls and too Eggeless. Must try receipe.
Thank you so much for trying!
Hi, I tried this recipe yesterday and in a meeting so happy with the outcome……yummy, soft and melt in the mouth types. Thank you so much for the recipe
Hi Gayathri,
Tried this recipe a few times and the rolls come out awesome but then they become soggy once they cool down. How can I avoid this?
Try removing the rolls immediately out of the tray to wire rack. The heat from the bottom of the rolls create condensation which inturn will make the rolls soggy.
Thank you, will do this from next time.
Thank you, will do this from next time
These look so beautiful! Thanks for sharing!