http___easyasbananas.blogspot.com_2012_11_cinnamon-rolls.html.xml
http___foodforthought-jelena.blogspot.com_2012_12_sticky-buns-upside-down-cinnamon-rolls.html_1.xml
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There are two inevitable downsides to this delicious recipe though: First, it takes quite some time to prepare cinnamon rolls as you have to let the dough rest twice (the first time for about 2 hours, and the second time for 1 hour 30 minutes). Second, I used the help of strong man (Shyamal) to knead the dough, as it is dense and I didn't have a mixer. To prepare this recipe for eight normal size and twenty bite-sized cinnamons rolls, you will need*: For the dough: - 1/4 cup of warm water - 1 teaspoon of sugar for the yeast mix - 1 package of dry yeast - 1 egg - 3/4 cup of whole milk - 1 teaspoon of salt - 1/4 cup of sugar for the dough - 1/4 cup of melted, unsalted butter for the dough - 4 cups of flour - 1/4 teaspoon of vanilla extract - Some vegetable oil - 3/4 cup of brown sugar - 1/4 cup of sugar - 1 1/2 tablespoon of ground cinnamon - 1/3 cup of unsalted melted butter for the filling - Some butter (at room temperature) to butter the tray - 1/4 cup of melted butter to brush over the top of the rolls before baking - 1/4 cup of cream cheese (at room temperature) - 1 tablespoon of butter (at room temperature) - 1 1/4 cup of icing sugar - 3 to 4 tablespoons of warm milk Preparation time: 40 minutes Resting time: 3 hours 30 minutes Baking time: 30 minutes This recipe can be made with a mixer which is much easier, so don't hesitate to use one if you have one at your disposal, because I didn't use one and I had to ask for some help to my lovely fiancé to knead the dough... Anyway, with these wise words, let's start our recipe. Start by adding the warm water and the tablespoon of sugar in a small bowl, then sprinkle the dry yeast on top. You will immediately see some bubbling. Don't mix, just let it sit like that for about 5 minutes. Meanwhile, and that's where you will have it easy if you have a mixer, start preparing the dough. So, if at this point if you are using a standing mixer, set up you dough hook and follow the same step, but instead of mixing manually, just press the button... lucky you! If you are not using a standing mixer, follow the next few steps. Add the egg, the milk, the salt, the sugar and the melted butter, and mix. Once the egg, the milk, the salt, the sugar and the melted butter are mixed correctly, and the yeast mixture is ready ... ... add 2 cups of flour, the vanilla extract and the yeast mixture. Mix until it is all incorporated. Then slowly add 2 more cups of flour and mix. At this point (if you don't use a mixer) you are probably going to have to knead the dough. Once kneaded make a nice ball with your dough and set aside for few minutes while you oil a large bowl. Place the dough in the bowl and toss it in the oil so it is everywhere. Cover with plastic wrap and place in a warm place for about 2 hours to let the dough rise. Just before the 2 hours wait is over, prepare your filling by adding in a bowl the brown sugar, the sugar, and the cinnamon, and mix. Once the dough has risen ... ... roll it out on a floured surface into a surface that is slightly bigger than your tray. Spread the 1/3 cup of soft butter on the dough with either the back of a tablespoon or a brush. Sprinkle your filling on top of the dough. Depending on whether you are making bite-sized cinnamon rolls or "normal" size ones, you will have to start rolling your dough a different way. If you are making bite-sized cinnamon rolls, start rolling your dough from the length of the rectangle. If you are making "normal" size cinnamon rolls, start rolling your dough from the width of the rectangle. Tightly roll the dough into a roll, and finish by spraying some water to the last bit to seal the roll. Start by cutting the end pieces, and then cut your roll in half, and the half in another half, and so on... Place your cinnamon rolls down on a buttered tray. Cover them with plastic wrap and let them rise for about 1.5 hours. Just before the 1 hour 30 minutes wait is over, pre-heat your oven at 175 C (350 F). After 1 hour 30 minutes, your cinnamon rolls are now ready to be baked. Once your cinnamon rolls have risen, brush them with some melted butter and bake them for about 30 minutes, or until golden brown on top. While your cinnamon rolls are baked and are cooling down, you can prepare your frosting. Mix the cream cheese, the butter, and the icing sugar in a bowl. Once the mix is smooth, add the warm milk until you obtain a runny frosting. Pour onto the cinnamon rolls... ... and enjoy! If you don't have a warm place in your house to let the dough rise, you can always use this trick: before starting the recipe turn on your oven to the minimum heat (which is generally 50 C or 120 F), and once you are about to let your dough rise, turn off the oven, and place your dough inside. *If you feel like you prepare too many, keep the dough uncooked or even the cinnamon rolls uncooked but risen in a cool place for a day, and bake the rest the next day. Whipped up by Charline Leblond & Shyamal Addanki
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Pre nekih mesec dana imala sam priliku da probam cinnamon rolls, u original pakovanju koje je brat doneo po povratku iz Amerike. On je naprosto bio opčinjen njima, pa je eto preneo i tu pomamu za cimetom i na mene. Teško žabu u vodu naterati! Sticky buns su cinnamon rolls (pužići ili rolnice sa cimetom), ali sto puta bolje. Pužići se prave od brijoš testa (mlečno slatko testo sa jajima i puterom). Onda se to istanjeno testo premazuje filom od putera, cimeta i žutog šećera. Pospe se sitno seckanim orasima, a ja sam tu po mojoj volji dodala i grožđice. Potom se mota i seče. Dno pleha se prelije lepljivim karamel sosom (žuti šećer, slatka pavlaka, med i puter), pa se preko tog sosa pospu krupno seckani orasi i slažu rolnice. Sve se ispeče, i onda prevrne naopačke. I onda uzmete ključ u ruke, izađete iz kuće da ne pojedete ceo pleh u jednom cugu ili ostanete kući i sakrijete vagu, a sutradan optužite male bezobrazne kalorije da su vam se noću ušunjale u orman i suzile svu odeću. Prva i druga slika vam predstavljaju vertikalni i horizontalni presek. Ova iznad su rolnice u celosti, a ispod su opet one presečene vertikalno ali malo su pošašavile pa se okrenule na bok. STICKY BUNS okrugli aluminijumski pleh prečnika 25-27cm; 13 rolnica TESTO 20g svežeg kvasca u 50ml toplog mleka sa 1 kašičicom šećera još 100 ml mleka 3 kašike belog kristal šećera 1 kašičica vanil šećera 1/4 kašičice soli 1 celo jaje i 3 žumanca 100g putera (na sobnoj temperaturi oko 10-ak minuta) oko 500g brašna Stavite kvasac sa šećerom u toplo mleko i ostavite ga oko 15-ak minuta da zapeni. Za to vreme izvadite puter iz frižidera i isecite ga na komadiće. Ostavite ga na sobnoj temperaturi. Želimo da puter samo malo omekša, ali da ostane hladan. U veliku šerpu sipajte oko 300g brašna, i sve ostalo osim putera. Zamesite lepljivo testo. Dodajte još 100-150g brašna i zamesite testo koje će biti nešto malo tvrđe. Sad dodajte komadiće putera i umesite ih u testo.Testo će odmah postati lepljivo. Dodajte ostatak brašna polako. Cilj nam je da dobijemo meko testo koje jeste lepljivo, ali povezano. Ostavite ga na sobnoj temperaturi da naraste oko 60 minuta. Stavite ga u čistu veću činiju, pokrite je kesom ili folijom u frižider na 12 sati odmaranja. Ovo možete uraditi ili uveče, pa nastaviti ujutru ili ujutru pa nastaviti predveče. FIL OD CIMETA Nakon 12 sati izvadite ga iz frižidera i ostavite ga da se odmara na sobnoj temperaturi 60-90 minuta. Testo treba da se opusti malo ali da i dalje bude hladnjikavo zbog lakšeg rada. Ako se zagreje, lepiće se prilikom tanjenja. Za to vreme napravite fil od cimeta i karamel. 120g putera, sobne temperature 150g smeđeg šećera od šećerne trske (Melma prirodni Demerara smeđi šećer) 1 kašika vanil šećera 3 kašike cimeta 2 kašike ulja Umutite sastojke za fil od cimeta u penastu masu. Ostavite ga na sobnoj temperaturi. POSIP 100g suvih grožđica 100g sitno seckanih oraha Grožđice spustite u manju šerpicu i prelijte ih ključalom vodom. Ostavite ih da nabubre, pa ih ocedite. LEPLJIVI KARAMEL SOS 100g putera 150g žutog šećera od šećerne trske (Melma, Demerara) 150ml slatke pavlake (Imlek 36%mm) 2 pune kašike meda prstohvat soli 150g grubo seckanih oraha (polutke na polovinu ili četvrtinu) Stavite sve sastojke osim oraha u šerpu i zagrejte ih do ključanja uz mešanje. Kad karamel baci ključ, smanjite vatru i mešajte oko minuta da zapeni. Sklonite sa vatre i ostavite sa strane da se ohladi. Karamel treba da je samo malčice topao pre stavljanja rolnica u njega. PROCES PRAVLJENJE I PEČENJA Kad se testo odmori na sobnoj temperaturi 60-90 minuta (još uvek je hladno) rastanjite ga na pobrašnjanoj radnoj površini oklagijom na 40x45cm. Premažite površinu filom od cimeta, pospite sitno seckanim orasima (ako su krupno seckani biće problema sa sečenjem rolnica) i grožđicama, pa po dužoj stranici umotajte testo u rolnu. Okrenite rolnu tako da je preklop okrenut ka radnoj površini. Pritiskajući sa oba kraja rolne malo je zbite da bude dužine 40cm. Nožem secite rolnice, 13 komada, širine oko 3cm. U okrugli aluminijumski pleh (što tanji pleh to bolje) prečnika oko 25-27cm sipajte mlak lepljivi karamel sos. Pospite preko njega 150g grubo seckanih oraha. Rolnice malo doterajte da budu krugle i spistite ih u pleh na preliv i orahe. Ostavite ih da se odmaraju tako oko 60-90 minuta na toplom. Premažite ih mlekom pre pečenja. Pecite na 170 stepeni 20 minuta, onda ih pokrijte papirom za pečenje i nastavite sa pečenjem još oko 20-30 minuta. Čim ih izvadite iz rerne stavite tanjir preko pleha i pažljivo ga okrenite sa sve tanjirom, da je sada tanjir dole. Rolnice će ispasti lako, a karamle preliv će biti na vrhu. Servirajte nakon 20-ak minuta. Čim ih izvadite može vam se učiniti da je gornji sloj testa nedovoljno pečen, ali sve je ok, nemojte brinuti, tako treba da bude. Kad ih napravite tog dana ih držite na sobnoj temperaturi u plehu poklopljene tanjirom, pa umotane u kesu, a uveče ih stavite u frižider (ako ih ne pojedete do tada). Sutradan ih obavezno podgrejte u mikrotalasnoj jer se ukus cimeta trostruko intenzivira kad su tople. Jedna je ostala i pet dan u frižideru i podgrejana je bila sveža i ukusna kao da je tek napravljena. STICKY BUNS DOUGH 20g of fresh yeast (or 1 full teaspoon of dry yeast) in 50ml of warm milk and 1 teaspoon of sugar 100ml of milk 3 teaspoons of white crystal sugar 1 teaspoon of vanila sugar 1/4 taspoon of salt 1 whole egg and 3 egg yolks 100g of butter (around 10-15 minutes at room temperature) around 500g of flour Place the roughly crumbled fresh yeast (od active dry) in warm milk with a teaspoon of sugar. Let bubble up for 15 minutes. Take the butter out of the fridge and cut it into one cm thick slices and let it sit at room temperature for those 15 minutes that the yeast is bubbling up, If you use melted or butter at room temperature the dough will absorb a lot of flour and it will not be as soft nearly enough as it should. This makes the whole process easier. Take a large bowl and place 300g of flour in it. Add in everything else except the butter and knead a sticky dough. You can do this by using a mixer of coarse. Now, add in 100-150g of flour aand knead it in, just soo the dough comes together. Add in the chunks of butter and knead breaking the butter in but not too much and too hard. Just so the dough comes together. The dough will turn sticky again, so add in the rest of the flour. The dough shoul be sticky a bit. Just look at the first picture in the making of process, what my pot looks like. Leave at room temperature for 60 minutes. Transfer to a clean bowl (no need to butter up) cover with a plastic foil or a plastic bag leaving enough room for the dough to rise. Place in the fridge for12 hours. I made my dough in the evening and left it in the fridge overnight. We want the dough to cool so it will be easy to roll out and it would not need more flour. CINNAMON SCHMEAR 120g butter, room temperature 150g brown sugar 1 tablespoon vanila sugar 3 tablespoons cinnamon 2 tablespoons sunflower oil With a hand mixer mix all the ingredients. leave at room temperature. TOPPING 100g raisins (soaked in boiling waater) 100g finely cut walnuts Place raisins in boiling water and let them sit for 5-10 minutes to absorbe it. Strain and pat dry. STICKY CARAMEL 100g butter 150g brown sugar 150ml double cream (heavy cream) 2 full tablespoons of honey pinch of salt 150g of roughly chopped walnuts Place all of the ingredients except walnuts in a pan and melt on a sstove. When it starts to foam up at the top stir and cook for a minute. Take of the stove and let cool. We need the caramel to be just a bit warm, almost cooled completely before assembly in a pan. ASSEMBLY AND BAKING Take the dough out of the fridge and let it sit for 60-120 minutes at room temperature. It needs to relax a bit but to stay chilled when rolled. In summer months this time will shorten. Flour the work surface and with a rolling pin roll out the dough into a rectangle 40x45cm. Spread the cinnamon shmear on top. Sprinkle with finely chopped walnuts and raisins. Roll along the longer side that is facing you. Cut of the excess edges at the top. Now using the palms of your hands push along the both sides to make a roll that is 40cm in length. Cut with a sharp knife into 13 pieces, around 3cm thick. Take an aluminume pan 25-27cm in diameter or the thinest pan you got and pour the slightly warm, almost chilled caramell on the bottom of it. Sprinkle with roughly chopped walnuts. Place the rolls in it like in the picture. Let them rest for 60-90 minutes. Glaze with milk on top before placing in the oven. Bake at 170 degrees for 20 minutes, then place baking paper on top of the rolls so they do not burn and continue baking for 20-30 minutes more. Take out of the oven and place a large plate over the pan. FLip over using both hands. Let rest for 20 minutes before tasting. Enjoy! Prvi dan ih možete čuvati na sobnoj temperaturi. Poklopite ih pa sve stavite u kesu da ostanu sveže, a ako ih ne pojedete onda ih možete staviti sutradan u frižider (ipak imaju puter) i podgrejte ih u mikrotalasnoj. Savršene su i tada.