Nothing gets me going like a good recipe and a new dish to bake. The planning, the excitement when the dish looks like its working out, the joy of seeing my family and friends gobble it up and eagerly looking forward to what I can bake next, everything about baking makes me happy (the messy kitchen counter top aside :p) Here's a peek into my kitchen, my cooking, my wonderland.

Friday, 25 November 2011

Cinnamon and Raisin Rolls

Light and fluffy Cinnamon rolls
Been AOL for a while on my blog, thanks to Diwali, B'day, a trip back home and what not. Finally back and I decided to go all out and try and make dough from scratch. But that's not all, I wasn't making a plain ol' loaf. No siree, I went for one of my favs - Cinnamon rolls. And boy am I glad I went through the effort, cuz these babies are packed with flavour. With the mildest hint of cinnamon, these beauties will be walloped down by kids too. So without any further ado, here's my recipe for Cinnamon Raisin rolls. 

Can't stop at one Cinnamon Raisin Rolls
Recipe courtesy: Rias Collection

For the rolls you will need: (Makes about 10 rolls)
  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons butter (you can even use frozen butter as it will melt with the heated milk)
  • tablespoons melted butter
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup sugar 
  • 3/4 tsp salt
  • 3 cup all flour
  • 2 1/2 teaspoons yeast
  • 1/4 c sugar (to be mixed with the ground cinnamon)
  • 1 egg
  • 1/4 cup raisins
For the frosting you will need:
  • 1/2 cup icing sugar
  • 1 tablespoon melted butter
  • 1 to 2 tablespoons milk
  • A few drops of your favourite essence
  • In a pan, heat the milk, water and butter till quite warm. If you are using dry yeast, add it in to the liquid to dissolve.
  • Mix together the dry ingredients and add the egg and milk mixture in and stir them all together to make a sticky dough. 
  • Cover with a cloth and leave to rest in a warm place. In about an hour, it will double up in volume. 
  • Cover your counter top with clingfilm dust the surface with flour. Punch down the dough and roll it out on your counter top, like one would roll out a chapati, making it rectangular in shape instead of the usual round.
  • Pour the melted butter over the rolled out dough and spread it out evenly.
  • Mix together the cinnamon, sugar and raisins and sprinkle the mixture over the dough and butter.
  • Roll the dough like a jam roll, lengthwise so that you have a long cylindrical dough roll. Pinch the ends together. Cut them into slices/circles and lay them on your baking tray. Let the dough rise again for about 1/2 an hour. The dough will spread out and rise so leave a gap between the slices.
  • Pre-heat your oven to 190 C, dab a bit of butter on the tops of the rolls and bake the rolls for about 20 minutes. 
  • Mix all the ingredients for the frosting together and lightly drizzle your cooled cinnamon rolls with it and dig in. 

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