GET QUOTE
(taken from Baking Made Easy by Agnes Chang)
300g high protein flour
1/2 tsp salt
50g castor sugar
1 tsp instant yeast
2 eggs
60-75ml milk
60g soft butter
Filling:
60g soft butter
50g brown sugar
2 tsp cinnamon powder
50g ground almond
1. Mix flour, salt and sugar. Add eggs, milk and knead to form a soft and pliable dough. Add butter and continue to knead until smooth and elastic. Cover and prove until doubled in size.
2. Punch down dough and knead again. Rest for 15 minutes.
3. Roll into a 36cm/14″ square, spread soft butter on the dough, leaving a 2cm border empty. Sprinkle sugar, cinnamon and ground almond on the buttered area and roll up tightly like a swiss roll.
4. Cut the roll into 4cm thick slice and place them close together (3 in a row) in a 20cm/8″ square tin.
5. Cover and prove until double in size (about 30 minutes).
6. Bake at 190C for about 15-20 minutes, until golden brown.
April 13th, 2006 at 3:17 pm
Yummy, cinnamon rolls is my fav. Must make this.
April 13th, 2006 at 5:26 pm
My mistake was mixing all the ingredients for the filling, instead of spreading the butter separately! That’s why you can see so much of the filling.
The bread is very nice and fluffy, even without use of bread improvers.
April 15th, 2006 at 9:30 pm
Kat, even though with the measuremnet you given, but I couldn’t calculate — this recipe make how many bun?
April 22nd, 2006 at 3:44 pm
Sorry..must have left out (3 in a row, 3 rows).So that makes 9 fist-sized buns.
August 29th, 2006 at 11:05 pm
Kat, just baked the cinammon rolls this evening. I love cinnamon rolls and once in a while will buy the ones sold at KLCC as a treat for myself. Now that I’ve tried baking this recipe, no need to buy cinnamon rolls anymore!! Yay!
I think the ones I made grew more than what is in the recipe ‘coz with a 8 in square pan, they were overcrowded and rose upwards. Just tasted one. Yumm!!!