The Little Teochew. So, what's so magical about these rolls?
Next, the delicious sweet scent of cinnamon rolls baking in the oven magically transformed her kitchen into some cinnamon rolls speciality shop. For the benefit of those from a different era, cinnamon rolls were so popular many years back. Sad to say, they were like one of those fad foods, came and went so quickly, not very different from the rotiboy or the donut craze.
My friend's family polished off all 15 rolls during breakfast. I am sure, any self-taught home bakers would feel so proud and satisfied to be able to replicate something so close to what the professionals are churning out from the bakery stores.
I was all eager to give it a try until I studied the step by step tutorial posted by the original author of the Pioneer Woman's Cinnamon Rolls. After going through the list of ingredients, I had some reservations about making them. I was really taken aback by the amount of sugar and butter that goes into making the cinnamon fillings and frosting. I am seriously not willing to pile on the pounds again. The big portion is also another issue.
small batch version posted by kitchenMage. This smaller portion yields 12 rolls which I thought is just right for the three of us. I have also taken the liberty to cut down on the butter and sugar for filling, and I omitted the frosting completely.
Making the dough was a breeze, just a simple mixing of the ingredients, and really, there is no kneading required. I left the dough to chill over night so that it will be more firm to work on. Even then, the dough was still very soft and sticky. The only way to get around it was to dust the work surface and the dough, generously, with flour to prevent it from sticking.
I can't agree more that these are really magical rolls! The texture is so soft and light! Even without the icing, I find them very delicious. They are not overly sweet, nor sticky or gooey. I couldn't stop at just one, and with the reduced butter and sugar, I didn't feel guilty even when I reached out for the third one ;)
Pioneer Woman's Cinnamon Rolls
(makes 12 ~ 15 rolls)
250ml (1 cup) milk (I used low fat fresh milk)
50g (1/4 cup) sugar (I used brown sugar)
62.5ml (1/4 cup) vegetable oil (I used canola oil)
1 teaspoon Instant yeast (or 1.5 teaspoons Active Dry Yeast)
250g (2 cups) + 30g (1/4 cup) plain flour
1/4 teaspoon baking powder
1/4 teaspoon (scant) baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon (cinnamon powder)
50g (1/4 cup) sugar (I used brown sugar)
50g (1/4 cup) unsalted butter (melted)
- Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.
- Place 250g (2 cups) plain flour and Instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. (If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour.
- Add in the remaining 30g (1/4 cup) flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in fridge).
- When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
- Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.
- Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.
- Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
- Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
- Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)
- Bake in preheated oven at 180degC for 20mins until golden brown.