Cin­na­mon Rolls

Sweet and sticky with a hint of spice, this warm, fluffy treat is per­fect any time. GERAL­DINE GOH shares her recipe.

Simply Her (Singapore) - - Food From The Oven -

Makes 6-8 rolls

IN­GRE­DI­ENTS For the dough: 1 + 1 cups all-pur­pose flour, plus more for dust­ing 3.5g dry in­stant yeast* cup full-cream milk, plus more for seal­ing 20ml corn or canola oil 33g brown sugar tsp salt 30g un­salted but­ter 1 egg, at room tem­per­a­ture and beaten

For the cin­na­mon fill­ing: 55g cold un­salted but­ter 80g brown sugar 1 tbsp all-pur­pose flour tbsp ground cin­na­mon tsp salt 1 tbsp almond flour*

DI­REC­TIONS 1 In an elec­tric mixer fit­ted with a pad­dle at­tach­ment, mix 1 cup flour with the yeast. 2 Heat the milk, oil, sugar, salt and but­ter in a saucepan un­til the but­ter has melted. With the mixer on low speed, slowly pour the mix­ture in. 3 Add the egg a lit­tle at a time. Turn the mixer to high speed and mix for 3min. 4 Switch to a dough hook. Add 1 cups of flour, a lit­tle at a time, mix­ing un­til a soft, non-sticky dough is formed. 5 Set the dough in a large bowl lightly dusted with flour, and cover with cling wrap or a damp cloth. Let it rise in a warm area of your kitchen for 90min. 6 Punch down the dough lightly by push­ing your fist into the cen­tre and sides to de­flate it. Then rest the dough for 5min. 7 To make the cin­na­mon fill­ing, cut the cold but­ter into small pieces, then in­cor­po­rate all the fill­ing in­gre­di­ents un­til it forms a sandy mix­ture. 8 Roll out the dough into a 15x30cm rect­an­gle. Cover the sur­face with the fill­ing, and roll it up length­wise. Brush the edges with milk to seal. 9 Cut the roll into 6-8 pieces, and place in a bak­ing pan or glass dish. Cover the pan with a damp kitchen cloth and let the dough rise in a warm area for an hour. 10 Bake the rolls in an oven pre­heated to 190 deg C.

*Avail­able at Sun Lik Trad­ing, 33 Seah Street, tel: 6338-0980 and Phoon Huat, 171 Ben­coolen Street, tel: 6338-1143.

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