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