Buttery Cinnamon Rolls

Buttery Cinnamon Rolls

Recipe source : sallysbakingaddiction

I love cinnamon rolls!! Have you ever walked past the cinnamon rolls chains in the malls and smelt the aroma wafting up to you? It is the most irresistible smell in the world. I am reminded of those cartoon shows where the aroma just floats across the room and puts tendrils up one’s nose. Baking does the same to you especially if it has cinnamon.

These rolls are easy to make. You just have to use some arm muscles while kneading the dough because the more you knead the softer they will turn out to be. I, however, take the easy way out and use a Kitchenaid. Once you make them at home you will stop buying those overpriced ones form the market.

Ingredients

2 ¾ cups all purpose flour

3 tbsp granulated sugar

2 ¼ tsp yeast

½ cup water

¼ cup milk

2 ½ tbsp. butter ( I used Amul butter and so have not added any extra salt)

1 egg

For the cinnamon filling

3 tbsp butter

1 tbsp cinnamon powder

¼ cup granulated sugar

For the glaze

3 tbsp cream ( you can use more cream to make a smooth glaze)

1 cup powdered sugar

Keep aside ½ cup flour. Mix together rest of flour, yeast and sugar. 

Warm the milk, butter and water till the butter melts. Keep aside for a few minutes till the mixture is lukewarm.  

Add the buttery mix to the flour and mix. 

Add the egg and start kneading. The mixture will be very wet. 

Keep adding the reserved ½ cup flour and keep kneading. 

In case you feel that the dough is not coming together even after adding the ½ cup flour then you can add a few tablespoons more till the dough comes away from the bowl. Knead for at least 15-20 minutes if you are doing it by hand. The dough should be soft and pliable. 

Put the dough in a greased bowl, cover with a cling film and keep it in a warm place till it doubles in size. This will take about 2 hours. 

Now take the dough out and punch it a few times. 

Divide into two large balls. 

Take one ball and roll it out to a big circle. Spread half the butter on the rolled out dough. Sprinkle half the sugar and cinnamon powder. 

Roll it up tightly. 

Cut roundels. 

Use the other ball of the dough the same way.

Grease a baking dish. Place the roundels in the dish keeping some space between them as the roundels will be left to double in size. 

Cover with a clingfilm and keep aside for another hour till it doubles.

Preheat the oven to 175 degrees Celsius. Bake the rolls for about 25-30 minutes.

Take out the warm rolls and drizzle the glaze on top. For the glaze mix powdered sugar and cream to a thick paste. When the glaze touches the warm rolls it will melt and drip down the sides and insides of the rolls. 

Cinnamon Pull Apart Bread

Cinnamon Pull Apart Bread

I had seen amazing pics of this Cinnamon Pull Apart Bread a while ago and ever since then I wanted to bake it. The golden brown bread had stacks of slices that seemed like a deck of cards. It was a visual treat and I was sure it would be a gastronomical treat too.

Joy the Baker has an amazing pictorial description of the recipe. I really had fun during the whole process. Cutting, slicing and stacking. The bitter cold was a problem. However keeping in a heated room overnight helped the dough double beautifully. I swathed and cradled the bowl of dough like a baby. The time and effort was totally worth it. The bread was as I had imagined it would be. The slices were thin and soft, sugary and cinnamon, and so much more. 

Recipe source : Joythebaker.com

Ingredients

For the dough
2 ¾ cups+2 tbsp flour
¼ cup granulated sugar
2 ¼ tsp yeast
½ tsp salt
60 gm butter
1/3 cup milk
¼ cup water
2 eggs

For the filling
1 cup granulated sugar
2 tsp cinnamon powder
50 gm butter, softened

Mix together 2 cups of flour, sugar, yeast and salt. Whisk the eggs and keep aside.
Heat the butter and milk till the butter has melted. 
Pour the milk mix into the dry ingredients and mix gently with a spatula. 
Add the eggs and stir again. Start kneading slowly adding the ¾ cup of flour and water. 
Knead for 10 minutes. Place the dough in a greased bowl, cover and keep till it doubles in size. 

Mix together the sugar and cinnamon powder for the filling. 
Punch back the risen dough.
 Flour the working surface.
 Roll out the dough into a large rectangular shape. 

Spread the melted butter on the dough. Sprinkle the sugar-cinnamon mix on the dough. 

Cut the dough into six strips.

Stack the strips on top of each other.

Cut the strips into six slices so that you end up with six set of squares. 

Stack the squares sideways into a greased loaf tin. 

Cover and keep the loaf tin for half an hour. Preheat the oven to 175 degrees. Bake for 35 minutes. 

Sour Chocolate Cake

Sour Chocolate Cake

A friend asked me how often do you bake and when I thought about it I found I was actually baking 5 days a week.
 Baking is so addictive that even at -3 degrees Celsius I can’t stop my shaking, shivering self going into the kitchen. Through my window I can see the snow clad mountains. For anyone who loves hills and dales this is a heart-warming (though body numbing) sight. And the icing on the cake (literally) is the warm baked smell of cakes and breads. 

How many ways can you bake a chocolate cake? A number of ways, it turns out. With vinegar too!! This is a Sour Chocolate Cake and the sourness comes from the use of vinegar which actually complements the bittersweet chocolate. I enjoyed eating it and you must enjoy baking it.

Ingredients

2 cups flour
2 cups sugar
¾ cup shortening
¼ cup butter
1 tsp baking soda
½ cup cocoa powder
3 eggs, lightly beaten
2 tsp ground cinnamon
½ cup milk
1 ½ tsp vinegar
Mix the milk and vinegar and let sit for some time until it curdles slightly. 
Preheat the oven at 170 degrees Celsius. Whisk together flour, sugar, cinnamon and baking soda. 
Mix together shortening, butter and ½ cup water to a boil. Mix in the cocoa powder and cook for 5 minutes, whisking all the time.
 Cool slightly. Add the milk mix and the beaten eggs. Slowly fold in the flour mix. Bake for about 40 minutes. 

Cinnamon Sugar Bread

Cinnamon Sugar Bread

My favorite past time is to surf through the internet looking for cake recipes. I am really amazed by the innovations people come up with. It is really tempting to try all of them. However due to exigencies of my situation I am unable to get most of the materials..and I can only look longingly at those wonderful cakes. 
Cinnamon is a miracle spice. It controls blood sugar and high blood pressure. It relieves stomach problems. It is anti bacterial and anti microbial. It is very common in Bengali cuisine to sprinkle a pinch of cardamom cinnamon powder along with a teaspoon of ghee to the dishes before taking them off the flame. I realize the combination is a strong ayurvedic concoction which is good for the stomach. 
This cake calls for a liberal usage of cinnamon. Combined with sugar it gives a rich and nutty taste to the whole cake.

Ingredients

2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 egg
1 cup milk
1/3 cup oil
1/3 cup sugar for sprinkling
2 tsp cinnamon powder

Preheat the oven at 180 degrees Celsius. Grease a loaf tin. 

Mix together the sugar and cinnamon powder for sprinkling.
Mix together flour, salt, baking powder and sugar. 

Add the egg, milk and oil to the flour. Pour half the batter in the loaf tin. 

Sprinkle half the sugar-cinnamon mix. Now pour the rest of the batter on top. sprinkle remaining sugar-cinnamon mix. 

Bake for about 50 minutes.