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Cinnamon Rolls (Improved Recipe)

This recipe is an improved version from one of my earlier recipes a few years back. That recipe was using a Bread Machine to make Cinnamon Rolls. It was one of my first videos which was not very clear. This new recipe which makes softer cinnamon rolls and has a better shelf life. Vitamin C is used in this recipe as a bread improver which causes an increase in loaf volume and an improvement in crumb structure in bread dough. It also acts as a preservative and extends the shelf life of the bread.

To make these flavourful buns, please click the image below to view Video Tutorial. 

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YouTube link: https://youtu.be/gAHCUbwBxls

Cinnamon Rolls (Improved Recipe)

Makes 16 to 24 rolls

Course: Breakfast, Snacks
Cuisine: Western
Keyword: Cinnamon Rolls (Improved Recipe)
Author: Shiokman Eddie
Ingredients
  • 550 g bread flour
  • 11 g instant yeast 1 sachet
  • 60 g sugar
  • 8 g salt
  • 12 g dry milk powder
  • 120 g milk
  • 120 g water
  • 1 effervescent tablet Vitamin C optional
  • 40 g olive oil or vegetable oil
  • 2 eggs
  • 40 g unsalted butter softened
Cinnamon Mixture
  • 70 g unsalted butter softened
  • 70 g cinnamon powder
  • 70 g fine / brown sugar
  • 100 g raisins optional
Instructions
  1. Mix dry ingredients together in a bowl.
  2. Pour room temperature milk into the dry ingredients and mix.
  3. Add a tablet of effervescent Vitamin C in the water until fully dissolved. This acts as a bread improver to keep it soft and springy after baking.
  4. Pour the Vitamin C water into the flour mixture and mix.
  5. Add olive oil and beaten eggs, mix well.
  6. Mix all the ingredients thoroughly.
  7. Transfer dough onto a floured surface and knead for a while.
  8. Spread softened butter on the dough and knead until the surface is smooth.
  9. Add more flour if the dough is sticky.
  10. Sprinkle some flour in a bowl and place the dough inside.
  11. Cover with a cloth and set aside for about an hour until the dough doubles in size.
  12. Transfer proofed dough onto a floured surface and knead briefly.
  13. Divide the dough into halves.
  14. Roll one half of the dough flat into a large rectangular shape.
  15. Trim the sides to get straight edges.
  16. Spread softened butter all over the dough.
  17. Mix cinnamon powder and sugar in a small bowl.
  18. Sprinkle cinnamon sugar all over the dough and spread evenly.
  19. Gently lift up the side of the dough nearest to you and roll the dough towards the other end.
  20. Cut into 8 – 12 pieces and arrange evenly in a 9 inch round baking pan.
  21. Add raisins for the other half of the dough (optional).
  22. Set aside in the oven to rise for an hour (Do not switch on the oven at this stage).
  23. After cinnamon roll dough has expanded, gently brush with milk before baking.
  24. Bake in a preheated oven at 160C for about 12-15 mins. Lower temp to 150C and cover with parchment paper after 10 mins to prevent the top from burning.
  25. Cool cinnamon rolls on a wire rack.
Recipe Notes
  1. If cinnamon roll doughs are not arranged close together in a rectangular tray, tug the end of each roll underneath to prevent the rolls from opening up during baking.
  2. To prevent raisins from burning, you could mix the raisins in the dough before rolling dough out.
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