15 April 2012

Maple Cinnamon Rolls

I wish there was a way to multiply the time we have in a day.
There are just so many things to do but so little time.

As I've resolved not to get lazy and neglect my blog, I thought I should at least post the recipe for those of you who might find it useful.

The photo really doesn't do justice to the rolls (I used my iphone to take this shot).  And don't be fooled - the rolls are mini size, less than 2 inches each. Somehow, minis seem less guilty than regular size ones :)

Maple Cinnamon Rolls 
Makes 32 mini rolls (using two 8" pans).

320ml milk, lukewarm
80ml oil
50g sugar
1.5 tsp instant yeast
350g + 40g plain or bread flour 

1/2 tsp baking powder
1/3 tsp baking soda
1 tsp salt
100g butter, room temperature
100g brown sugar
2 tbs cinnamon powder
1/4 - 1/2 cup raisins, according to preference
maple syrup, for drizzling 

Combine milk, oil, sugar, yeast, and 350g flour. 
Knead with dough hook for about 10 min. 
Cover and let rise for at least 1 hour. 

Combine 40g flour, baking powder, baking soda and salt. 
Add to batter and knead till fully incorporated.  
The dough will be rather sticky; don't worry. Chill the dough in the fridge for a few hours (up to 2 days). This will firm up the dough. If it starts to overflow, punch it down.   

Dust your work surface generously with flour. 
Roll the dough out thinly into a rectangle.  
Spread the butter over the dough. 
Combine brown sugar and cinnamon, then spread evenly over dough. 
Distribute raisins evenly. 

Tightly roll the dough into a log, pinching the seams to seal the edge.  
Cut the roll into 16 equal pieces and place them in a greased baking tray. 
Leave some space between the rolls to allow for expansion. 

Cover and let the rolls rise for 20-30 min or till they fill up the pan. Bake at 180*C for 20-25 min till golden brown. 
While still hot, drizzle maple syrup over the rolls.

Best served warm, with a cup of coffee or tea.


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