The white star hanging in the verandah of my parents home, welcomed me when I landed in Kerala a few weeks ago. Yep, I went home for a small holiday. I wanted to tell you before I left, but some confusion at the last minute and it didn’t happen. Anyways, how’s your Xmas preps going on?
Here’s something that you can include in your Xmas goodie bag to gift your friends & family. Now, what shall I write about Cinnamon Rolls…. I’ve a soft corner towards cinnamon rolls or should I say Cinnabon? I still remember the day I had Cinnamon rolls for the first time, 31st Jan, 2005. That’s the day I landed in Bahrain for the first time, as a newly wed :) Cinnabon was the first place that Jose took me in Bahrain. Even today when I see a Cinnabon shop, I remember my first day in Bahrain!
I fell in love with Cinnamon Rolls from that day and that love affair is still going strong. I never thought I’ll bake these at home, because I considered it too complicated to bake @ home. Anyhow, I decided to give it a try, because I wanted to bake something different from the usual cakes. The first time I baked it, I wasn’t very happy with the results. But the simplicity and ease of making it motivated me to try again. I’m glad I gave it a second chance. Now, this will be a regular in my baking list. Hope you will also enjoy these sweet little Cinnamon Rolls.
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Here you go…
- Milk – ¼ cup
- Water – ¼ cup
- Butter – 1 tbsp (14 gms)
- Salt – ¼ tsp
- Plain Flour – 1½ cups
- Yeast – 1⅛ tsp (refer notes)
- Sugar – ⅛ cup ( 2 tbsp approx)
- Egg – 1, lightly beaten
- Butter – 1½ tbsp, melted
- Cinnamon Powder – ½ tbsp
- Brown Sugar – 3-4 tbsp (I used dark brown sugar)
- Icing sugar – ½ cup
- Melted Butter – ¾ – 1 tbsp
- Vanilla essence – ⅛ tsp
- Milk/Water – ¾ – 1tbsp (I used water)
- Brown sugar – 1½ tbsp
- Walnuts – a handful
- Preheat the oven @ 180 C for 10 mins, before baking.
- Mix together salt, flour, yeast & sugar. Heat milk, water & butter till the butter melts. Add dry ingredients & beaten egg to the wet ingredients. Mix together to make a dough. Transfer the dough to a floured surface & knead it for a few minutes, till you get a smooth dough (without stickiness). Transfer the dough to an oiled vessel & cover it with a cling film. Let it rest till the dough doubles (about 1.5-2 hrs).
- Combine the brown sugar & cinnamon for the filling. Punch down the risen dough & roll it out into a rectangle on a floured surface. Smear the dough with melted butter. Sprinkle brown sugar & cinnamon mix evenly over the dough. Roll the dough up into a log starting at the long side. Press together the edges to seal it. Depending on the size you want (mini or medium size rolls), cut the dough using a serrated knife. Place the rolls cut side down into a greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30-45 minutes.
- Bake the rolls in the preheated oven for around 20-25 mins. Meanwhile make the icing by mixing together all ingredients listed under ‘frosting’.
- Allow the baked rolls to cool for 10 mins & spread the frosting over the baked rolls. Top it with candied walnuts
- To make candied walnuts, melt the sugar with 1 tsp of water. When it melts, add the chopped walnuts & mix well. Make sure the walnuts are coated with melted sugar. Spread it on al.foil & let it cool. Break it into small pieces.
Recipe adapted from here.
