I have one long to-bake list but often, my
Thus, you"ll see bakes that have been going around in blogospere recently over here too for the upcoming posts. Meanwhile for this particular one, i have to agree with HHB & her bake friend, magically soft indeed!
I was so tempted to give it a go after seeing how magical these rolls HHB & her bake friend described. And when HHB says it's good, it gotta be good ;)
Then, next came Edith, showcasing her piping hot cinnamon rolls with pecans in our Facebook exchange and gave her all thumbs up for those rolls. Can you imagine me drooling infront of my ipad?! Now, tell me can I not be tempted anymore?!
Still, my children dislike cinnamon buns the last time i baked for them. So how am i going to finish ten over rolls on my own??? A puzzle to ponder...then came the solution!!!
Why not i make half recipe into cinnamon rolls for myself to satisfy my crave while the other half, make into chocolate rolls? Bingo!
The rest is history...
Out of my surprise, my children like these cinnamon as much as the chocolate rolls too!
Great! I can simply make all into cinnamon rolls next time for all to share!
Cinnamon & Chocolate Rolls
yields 6 cinnamon rolls & 6 chocolate rolls
50g Caster sugar
62.5ml corn oil
1 tsp Instant Yeast
250g Plain flour
Sieve & set aside:
30g Plain flour
1/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/4 tsp baking soda
3/4 tsp salt
1/2tbsp Varlhona Cocoa powder
25g caster sugar
25g Unsalted butter (melted)
40g Dark chocolate droplets
chocolate sauce for drizzling
Cinnamon filling:1/2 tbsp cinnamon powder
25g caster sugar
25g unsalted butter (melted)
40g rasins (soaked & tap dry)
handful of walnuts
sugar icing for drizzling (I couldnt wait any longer to eat the piping hot rolls, i just simply scoop some icing sugar dissolved with a some warm water)
1. Mix milk, sugar and oil in a pan. Heat up the mixture, remove it just before it boils. Set mixture
aside to cool.
2. Place 250g plain flour with instant yeast in a mixing bowl. Make a well in the center and slowly add the above mixture. You can stir using a spatula or a wooden spoon until the mixture comes together to form a thick batter. Cover the bowl with clingwrap and sit for at least an hour.
3. Remove the clingwrap, add in the sieved 30g plain flour, baking powder, baking soda, salt. Slowing stir until the mixture comes together. You can either go ahead to make the rolls or as Happy Home Baking did, leave to chill in fridge over night or until needed. HHB mentioned dough will be more firm and easier to work if left to chill in fridge. I couldnt wait to experience that magical moment. hence i went ahead.
4. Divide the dough into two. One is for the cinnamon rolls and the other, for chocolate rolls.
5. Lets start with the chocolate rolls first. Dust your work station and dough with flour. Roll out the dough into a rectangular shape. It was rather difficult to work on the sticky dough. I had a hard time rolling out the dough as it was sticky. The next time i shall follow HHB's note to leave the dough overnight to firm up the dough.
6. Brush the rolled out dough with the melted butter. Sieve the cocoa powder over it. Sprinkle evenly the sugar and chocolate droplets over the surface.
7. Starting from the opposite end of the dough, roll it neatly in towards you ( similar to rolling up swiss roll). Roll as tightly as possible. Pinch the seams to seal.
8. Cut the roll equally into 6 pieces and arrange on greased baking tray. (Note: i dint want to place the two different rolls together as i'm afraid the cinnamon smell may be too empowering if place along with the chocolate rolls. So i placed both flavors in two different trays instead.) You can place the rolls close together almost touching like HHB did which i find it neat and nice or like mine, placed them separately.
9. Cover and leave to rise for about 30 minutes.
Taken from HHB's note: 1 hour if dough was left to chill over night or until the rolls double in size. 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.
10. Next, lets work on the cinnamon rolls. Mix the ground cinnamon and sugar in a small bowl.
11. Dust your work station and the remaining dough with flour. Roll out the dough into a rectangular shape. Brush the rolled out dough with the melted butter. Sprinkle evenly the cinnamon sugar and raisins over the surface.
12. Starting from the opposite end of the dough, roll it neatly in towards you ( similar to rolling up swiss roll). Roll as tightly as possible. Pinch the seams to seal.
13. Cut the roll equally into 6 pieces and arrange on another greased baking tray. Sprinkle chopped walnuts on top of the cinnamon rolls. Cover and leave to rise for about 30 minutes.
14. Bake in preheated oven at 180degC for 15 to 20minutes or untill golden brown.
15. Clearing up the mess while waiting for the rolls to be ready.
Recipe originated from Pioneer Woman's Cinnamon Rolls
Recipe adapted from Happy Home Baking Magical Rolls