Who doesn’t love a good spongy cinnamon roll? Cinnamon must be everyone’s all-time favorite spice. I have tried making cinnamon buns several times and failed. I don’t know why, but something always seemed off about the buns and I was never satisfied enough to put up a recipe. I always thought cinnamon rolls needed a lot of work and they needed multiple fermentation steps, and then one day I decided to go for an easy knead, easy ferment dough and viola!!! The best I have ever made. They were exactly what I was looking for.
The recipe calls for milk and butter, which I had never tried before for my cinnamon rolls (I don’t know why). These two elements add so much moisture and softness to the resulting bread.
For the filling, I like using powdered sugar or caster sugar. Using large crystal sugar may result in a grainy filling. I used a little bit of melted butter to make the mixture a little moister so that it will stick to the dough.
Before I proceed to the step by step, let’s take a moment to discuss how soft these buns were. I love cinnamon rolls mainly for the cream cheese topping it comes with. But the day I made these, I did not have cream cheese in hand. I did not miss the topping with these buns. They were pillowy soft and the cinnamon filling was perfectly sweet and cinnamony. And it did not require the tang to cut through the sweetness from normal cinnamon buns.
For starters, like any other bread, activate the yeast. I always activate instant dried yeast to avoid any wastage. If the yeast is old, chances are, it will not rise at all and if you add it to the dough without checking first, you might end up with a non-fermented dough that has not risen at all. To activate the yeast, in a mixing bowl, add the yeast and sugar. Warm milk, water and butter in the microwave for 20 seconds and add it to the mixing dowl. Let it sit for 10 minutes.
Once the yeast is activated, add the flour, cornflour and salt. Give it a good mix and knead for 8 minutes on medium speed (15 minutes with hand) until it comes together and is shiny and smooth.
Spread a little bit of oil on the sides of the bowl and cover the dough. Let it rise for 2 hours or until doubled in size.
Carefully take the dough out, and start rolling it into a rectangle, 1 cm thick, gently. Let it rest for 10 minutes.
While the dough rests, in a separate bowl, mix together the powdered sugar, melted butter and cinnamon powder.
Spread this mix over the dough and roll it into a log. Cut it into 12 portions and place it into the baking mould. Let it rise again for 30 minutes.
After 30 minutes, bake it for 20 minutes at 180 degrees C.
Recipe:
Milk- 1/2 cup
Water- 1/2 Cup
Butter- 2 Tsb
Sugar- 3 Tsb
Yeast- 2 Tsb
Cornflour- 1/4 cup
Flour- 3 cup
Salt- 1 tsp
For the filling:
Cinnamon powder- 4 tsp
Butter- 35 gms
Brown sugar + white sugar- 1/4 cup
- To activate the yeast, in a mixing bowl, add the yeast and sugar.
- Warm milk, water and butter in the microwave for 20 seconds and add it to the mixing dowl. Let it sit for 10 minutes.
- Once the yeast is activated, add the flour, cornflour, and salt. Give it a good mix.
- Knead for 8 minutes on medium speed (15 minutes with hand) until it comes together and is shiny and smooth.
- Spread a little bit of oil on the sides of the bowl and cover the dough. Let it rise for 2 hours or until doubled in size.
- Carefully take the dough out, and start rolling it into a rectangle, 1 cm thick, gently. Let it rest for 10 minutes.
- While the dough rests, in a separate bowl, mix together the powdered sugar, melted butter, and cinnamon powder.
- Spread this mix over the dough and roll it into a log.
- Cut it into 12 portions and place it into the baking mold. Let it rise again for 30 minutes.
- After 30 minutes, bake it for 20 minutes at 180 degrees C.
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-ISHANI SHENOY- 
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