Tuesday, June 7, 2011

Cinnamon Raisin Rolls

Recipe modified from HERE

  • 150gm bread flour
  • 150gm plain flour
  • 1/2 tsp cinnamon powder
  • 10gm instant yeast
  • 60gm sugar
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 120ml soy milk
  • 60gm soft butter, cut into small cube
  • egg for glazing
  • 30gm soft butter
  • 40gm brown sugar
  • 1 tsp cinnamon powder
  • 50gm raisins
  1. Sift flour, salt & cinnamon powder into a mixing bowl. Stir in sugar & yeast. Make a well in the centre. Add egg & milk into the centre. Using a wooden spoon, gradually fold the flour into the milk and mix till a dough is formed.
  2. Using bare hands, knead for 5mins. Add in butter and knead for another 10mins till dough is soft & smooth. (it may seems greasy & messy, but do not worry, continue to knead till hand is free of grease and the dough is not sticky to touch)
  3. Cover with cling wrap and leave to prove for 1.5hrs at a warm area.
  4. Mix brown sugar, cinnamon powder and raisins together.
  5. Remove cling, punch down the dough and knead lightly. Divide dough into 2 portions. Roll each portion to a rectangular shape 15cm x 30 cm. Spread with some soft butter then sprinkle brown sugar mixture. Roll up into a swiss roll and cut the roll into 6 portions. Repeat with the other portion. Place cut rolls in a lined pan. (I arrange 6 rolls in a 7" pan. Cover lightly with cling wrap and leave to proof again for another 30 mins.
  6. Brush rolls with beaten egg and bake at 180C for about 15-20 mins until golden brown.
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