Tuesday, April 3, 2012

Cinnamon roll

The members of my family like to eat this cinnamon rolls very much..............................

A cinnamon roll (also sweet roll, cinnamon bun, cinnamon swirl and cinnamon snail) is a sweet pastry served commonly in Northern Europe and North America. It consists of a rolled sheet of yeast dough onto which a cinnamon and sugar mixture (and raisins or chopped grapes in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. In North America, cinnamon rolls are frequently topped with icing (often confectioner's sugar based) or glaze of some sort. In northern Europe, nib sugar is often used instead of icing.
Comparable to the cinnamon roll is the honey bun, which is part of the donut family. It is not to be confused with a Danish pastry.
In Sweden, the country of its presumed origin, the cinnamon roll takes the name of kanelbulle (literally: "cinnamon bun") and on October 4, "kanelbullens dag" (Cinnamon roll day) is celebrated in Sweden. A German variety originating in Hamburg and its surroundings is the Franzbrötchen.

The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 centimetres (2.0 in) in diameter and a larger size about 10 centimetres (3.9 in) to a side. The largest variety can be found in Finland, called Korvapuusti, where it can be up to 20 centimetres (7.9 in) in diameter and weighing 200 grams (7.1 oz).
The Finnish "Boston cake" is a "cake" made by baking cinnamon rolls in a round cake pan instead of baking them separately, so that they stick together to form a round cake.
                                                               ( sources: wikipedia)

(A) bread  flour 450g
      yeast 2 tsp
      salt 1 tsp
      sugar 50g

(B)  water or milk  200ml
       egg, 1  

(C)   butter  30g ( for me I use grape seeds oil )

walnut 100g ( cut it into small pieces)
butter 50g
brown sugar 50g
cinnamon powder 1 Tsp
2 Tsp of butter , melted ( to brush the dough)

1. Mix all the ingredients for filling, except butter. Set aside.

2. Mix (A) till well blended.

3. Add (B) and knead to form a dough.

4. Add (C), continue to knead to form a smooth and elastic dough.

5. Cover the dough with a damp cloth. Let it prove for 50  to 60 min or till it doubles in size.

6. Punch out the air.

7. Divide the dough into 2 potions and let it rest for 15 min.

8. Flatten and roll out the dough into a long rectangle respectively, about 21cm x 32cm.

9. Brush the melted butter over the dough, leaving about 0.75cm around the edges clear.

10. Divide "the filling" into 2 potions. Sprinkle " the filling" on the surface of the dough, leaving about 0.75cm around the edges clear . Roll it up respectively and trim the edges.

11. Cut the rolled dough, about 4cm each. Place the dough on the baking cup and rest for another 30 min.

12. Preheat the oven for 5 min.

13. Bake for 15-20 min at 180 degree C or till it turns golden brown colour.

14. Remove from the oven.

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