D'Open Kitchen

COOKING FOR THE SOUL

Cinnamon Roll

Name: Cinnamon Roll
Ingredients: 100 gm Water (cold); 10 gm Dried Instant; 50 gm Sugar 125gm; 12 gm Milk Powder; 1 no Egg; 200 gm Bread flour; 50 gm Cake flour; 5 gm Salt; 50 gm Butter (soften); Filling:; 150 gm Butter; Dark Brown Sugar; 1 - 2 tsp Cinnamon Powder

Recipe by

Trish yee

The Cinnamon Roll stands as a timeless testament to the art of pastry craftsmanship, combining the richness of dough with the aromatic allure of cinnamon and sugar. This classic baked good showcases the meticulous layering of yeast-leavened dough, which is meticulously rolled out, generously spread with a mixture of cinnamon and sugar, and then tightly coiled to create its iconic spiral form.

Baked to golden perfection, the Cinnamon Roll's tender interior is a canvas for the infusion of flavors, where the pronounced sweetness of the cinnamon and sugar mixture is expertly balanced with the dough's subtle richness. Often crowned with a velvety cream cheese icing, this finishing touch adds a delightful contrast of flavors and a touch of luxurious indulgence.

The Cinnamon Roll's legacy extends across cultures and generations, embodying the essence of comfort and familiarity in the realm of baked goods. Its creation demands precise dough-handling techniques and a keen sense of flavor harmony, resulting in a treat that engages the senses from the moment it emerges from the oven. Whether enjoyed as a breakfast delicacy or a decadent dessert, the Cinnamon Roll epitomizes the fusion of technique and taste, delivering a delectable experience that resonates as a testament to the mastery of pastry artistry.

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Course Dessert

Ingredients

100 gm Water cold
10 gm Dried Instant
50 gm Sugar 125gm
12 gm Milk Powder
1 no Egg
200 gm Bread flour
50 gm Cake flour
5 gm Salt
50 gm Butter soften
Filling:
150 gm Butter
Dark Brown Sugar
1 - 2 tsp Cinnamon Powder

Instructions

Mix all the above ingredients in the mixer bowl except for the bread and cake flour, butter and salt.
Add in the flour in two or three batches.
Add in the salt.
Lastly add in the softened butter.
Knead till the dough is elastic. Cover the bowl and let it rest in a warm place till the dough has risen till doubled in size.
When the dough has risen till doubled, punch down and roll into a rectangle.
Brush the dough generously with cinnamon paste.
Roll up the dough into a log. Cut into equal sizes and place in a greased tray.
Cover and let it rise till doubled.
Brush with egg wash and bake for about 15 mins at 190°c until golden brown.

Filling:

Melt the butter and sugar to make a thick paste
Add in the cinnamon
Let it cool aside.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.