My cinnamon roll in a box
This cinnamon roll is just what I imagined having , I love the flavors combined, the melted sugar or the sugar glaze, the flavor and scent of the cinnamon and the softness of the bread.
When alone at home with Todd and Brave as my barking companions, Beryl's at school and dad's at work, it is the best time to bake.
Bread needs at least five hours to complete from foaming the yeast to kneading and to rising which really requires plenty of time. It is recommended however not to rush the process of making bread.
So when I'm relaxed and in days off I'd like to bake bread, just set the timer and do other things is the way to do this recipe.
Being able to do the things I love doing, is making my life so colorful, fun and exciting.
Ingredients:
2 teaspoons yeast
1 1/2 cups warm milk to 2 cups if eggs are omitted
1 teaspoons sugar
3/4 cup butter
1 cup sugar
1 teaspoons salt
2 eggs
6 to 6 1/2 cups bread flour
Filling:
3/4 cup melted butter at room temperature
3/4 cup brown sugar
3 tablespoons cinnamon powder
1/2 cup raisins
3/4 cup walnuts or pecan
Method:
- Add yeast to warm milk with 1 teaspoon sugar, wait till it foams.
- Add flour with the rest of the ingredients.
- Knead by hand for 10 to 15 minutes or by machine by 5 to 7 minutes.
- Oil or butter the mixing bowl and coat top and bottom of dough, cover with cheese cloth or cling film.
- Let rise for 2 hours.
- Punch down and fold several times.
- Cover loosely and let rest for 30 to 40 minutes.
- Prepare filling, mix everything and set aside.
- Punch down again and roll out rectangular shape 24x15.
- Ready now to spread filling.
- Roll like a log and tuck in edges.
- Cut 12 pieces.
- Arranged in lined 9x13 square pan.
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| Final proofing |
- Let proof for 1 hour.
- Bake at 340 degrees F for 20 to 30 minutes.
1 cup powdered sugar
2 tablespoons of slightly warm water or milk
For the glaze:
- Mix sugar, water or milk.
- Thicken if desired with additional sugar or thin with extra liquid
- Drizzle on cooled cinnamon roll
Ciao!
