Sunday, July 7, 2013

Cinnamon Roll with Cream Cheese Filling

 

I love the heavenly aroma of cinnamon.  Its seems it has the ability to sweep your feet away.  Whenever I pass this Cinnabon branch in Robinson Galleria, It makes me go hungry.  That's why I'm avoiding that spot, how unlucky it's located near the the entrance and near the escalator.  How could I avoid that?

This is the first time I'm baking this.  Though it doesn't turn out the way I like it to be, it's still tasty, slightly crispy on the outside and soft in the inside.  The usual recipe calls for dry yeast, however, I only have instant dry yeast so instead of blooming the yeast with warm milk and sugar solution, I combined the yeast and the flour and put everything together, knead, placed in a bowl and covered  with cling wrap and placed in a warm oven for 1 1/2 hours or until the dough doubled in size.  To make a more cinnamon taste, I also added  a teaspoon of cinnamon in the dough.  Another thing, aside from the usual sugar, cinnamon and nuts as filling, I added cream cheese and dates as filling.  To finish it off, I drizzle it with a little sugar glaze.

Ingredients
Dough
2 3/4 cups                              All Purpose Flour
0.25 ounce                             Instant Dry Yeast
1 teaspoon                             Cinnamon Powder
1/2 cup                                  White Sugar
2 Tablespoon                         Brown Sugar
1 piece                                  Whole Egg
1 piece                                  Egg Yolk
1/2 teaspoon                          Vanilla
1/4 cup                                  Milk
1/2 cup                                  Butter, softened (I used salted butter, add 1/4 teaspoon of salt if using 
                                              unsalted butter)

Filling
1 Bar                                     Cream Cheese
1/2 cup                                  Brown Sugar
1 Tablespoon                         Cinnamon Powder
1 cup                                     Chopped Dates

Glaze
1/2 cup                                   Sifted Powdered Sugar
2 Tablespoon                          Milk

Procedure



1.  Preheat oven to 55 degrees Celsius.  In a bowl, mix flour, yeast and cinnamon powder.


2.  In a separate bowl, combine sugars, eggs, vanilla and milk.  Mix using a wire whisk.

3.  Add flour mixture into the egg mixture, half cup at a time with continuous stirring.  When all the flour is added, you'll get a very sticky dough.  Knead for about 4 minutes.


4.  Add the softened butter and knead for another 6 minutes.  Shape into ball and place in a greased bowl.  Cover with cling wrap and placed in the preheated oven at 55 degrees Celsius.  Switch off the oven.  We just want to get that warm place where the bread can rise.  Leave for 1 1/2 hours to 2 hours or until the dough doubles in size.



5.  Prepare the filling.  Combine softened cream cheese, sugar, cinnamon and dates on a bowl and set aside.

6.  Prepare the glaze.  In a bowl, combine powdered sugar and milk.  Whisk until smooth.


6.  When the dough doubled in size, bring it out of the oven and lightly punch it and roll it into 15 inches by 13 inches sheet.


7.  Spread the cream cheese mixture.  Roll the dough into a log.  Cut into 9 pieces and arrange in a 9 x 9 baking pan.  Bake in a preheated oven at 190 degrees Celsius for 30 minutes or until  golden brown.  Remove from the oven and cool on top of a wire rack for 15 minutes before serving.  Drizzle with the sugar glaze while still warm.

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