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Receta Recipes | On a Roll…Baking Three Versions of Cinnamon Rolls to Celebrate
by sanjeeta kk

‘Passion surprises. One doesn’t search it. It can happen to you tomorrow.’ ~Adjani. Today is that tomorrow for me. Sunday morning turned delightful with a mail, congratulating for winning a food photography contest on an online site of a National Daily ‘The Hindu’! And then the happy feet dance begins with baking loads of cinnamon rolls to celebrate the same with family & friends.

The news is a pleasant surprise, more so when I am just beginning to climb, trying to learn the intricacies of food photography & food styling while still standing on the very first step.

Below is my click that won an online photography contest on Shutterbug run by a National Daily ‘The Hindu’. The theme was Breakfast in Chennai. And the guidelines were, “Think out of the box, think eclectic. Explore the varied platter Chennai offers for breakfast. Get clicking!”

I remember this picture of a fusion breakfast recipe which has become a favorite for my children. The recipe uses marinated mini Idlies (steamed rice & lentil cakes) and fresh veggies skewered to give a look of Seekh Kebabs, kind of fun food to please my children. The picture is taken in natural light in my balcony.

The winning click in the contest….

Cinnamon rolls are a delight to bake and my children love the whole process of kneading, watching the dough rise and testing their patience till the goodies are out of the oven. We baked three different varieties of Cinnamon rolls on holiday. The fluffy round ones are daughter’s favorite with almost no filling inside.

All the three versions of Cinnamon Rolls..

The rectangular Cinnamon rolls are for son, who likes light fruity filling with no nuts inside. And the last but not the least is the whole wheat cinnamon rolls baked for me and hubby, with lots of assorted nuts and dried fruits.

It was fun baking our hearts out on a holiday. It hardly takes any time to assemble ingredients for cinnamon rolls, the only thing that you need to wait for is the rising time for the dough. But then nothing comes for free and these decadent goodies are worth a wait.

Filling options….

The process of making yeast cinnamon roll is almost same for every recipe, kneading, rising, filling, rolling, cutting, baking and eating… Here are a few pictorial presentation of how these goodies are rolled out….

Spread the filling, cut into roundels…

1. Healthy Whole-wheat Cinnamon Rolls

Ingredients;

(12 mini cinnamon rolls)

1 cup whole wheat flour

1/2 cup all purpose flour

3/4 cup buttermilk

2 tbsp. butter

1 tbsp. sugar

1 tsp. baking powder

1/4 tsp. baking soda

Filling;

3 tbsp of mixed dried fruits and nuts

2 tbsp. Palm sugar

1 tbsp. butter

Method; Grease a rectangular baking tray and pre heat the oven to 190°C.

Take a large bowl and add both the flour, salt, baking powder, baking soda and mix well with a fork. In another bowl beat buttermilk, butter and sugar with a fork for 10 minutes.

Filling; I added a few raisin, dates, Goji berries, figs, almonds in my filling. Grind all together to make a coarse sticky powder of the filling.

Add the wet ingredient to the dry flour mix and knead into a soft dough.

Sprinkle plain flour on a board and roll the dough into 1/2 inch rectangular shape.

Spread butter with a pastry brush over the rectangular shaped dough. Sprinkle Palm suagr and the coarse powder of nuts and dried fruits over it.

Start folding the rectangular shaped dough from one end till the other end and secure both the sides by pinching them slightly.

Slice the log with a sharp knife or a thread into small roundels.

Place each roll in the greased baking tray (cut side up) leaving equal gap between each roll.

Bake the healthy whole wheat Cinnamon Rolls at 200°C for 20-30 minutes till they turn golden brown from outside. Let it cool completely before taking out the rolls from the baking tray. Serve with tea or coffee.

Before and after rise…

2. Buttermilk Cinnamon Rolls

Ingredients

Method; Grease a rectangular baking tray and pre heat the oven to 190°C.

Add sugar and yeast in lukewarm milk and let it stand for 5 minutes. The liquid become frothy.

Take a large bowl and add 2 cups of All purpose (maida) flour and make a well in between. Pour the frothy yeast mixture in it, add buttermilk, salt, vegetable oil and mix all the ingredients to bind together. Keep adding rest of 1/2 a cup of all purpose flour to make soft dough.

Knead the dough for 4-5 minutes, place it in a greased bowl and cover with a cling film to double in volume for an hour.

Punch the risen dough and knead for 3-4 minutes.

Sprinkle flour on a large surface and roll the dough into a ¼ inch rectangle.

Use a pastry brush to apply the butter on it, sprinkle brown sugar, lemon zest, and cinnamon powder evenly on the entire surface.

Start folding the rectangular shaped dough from one end till the other end and secure both the sides by pinching them slightly.

Slice the log with a sharp knife or a thread into small roundels.

Place each roll in the greased baking tray (cut side up) leaving equal gap between each roll. Keep the baking tray in a warm place for the rolls to rise again for an hour.

Bake the cinnamon rolls at 200°C for 20-30 minutes till they turn golden brown from outside. Let it cool completely before taking out the rolls from the baking tray.

For the vanilla glaze, mix all the ingredients together and drizzle over the cinnamon rolls before serving.

Serve these soft and scrumptious Buttermilk Cinnamon Rolls with tea or coffee.

Hot from the oven….

3. Date & Honey Cinnamon Rolls

Ingredients;

(10 medium cinnamon rolls)

2 cups whole wheat flour

1 cup all purpose flour

1 cup buttermilk

1/4 cup vegetable oil

1 1/2 tbsp. active dry yeast

1 tbsp. sugar

A pinch of salt

Filling;

12 soft and juicy dates

2 tbsp Honey

2 tsp. of butter

1 tsp. Nutmeg powder

With a hot cuppa….

Method; Grease a rectangular baking tray and pre heat the oven to 190°C.

Add sugar and yeast in lukewarm milk and let it stand for 5 minutes. The liquid become frothy.

Take a large bowl and add 2 cups of whole wheat flour and make a well in between. Pour the frothy yeast mixture in it, add buttermilk, salt, vegetable oil and mix all the ingredients to bind together. Keep adding rest of 1 cup of all purpose flour to make soft dough.

Knead the dough for 4-5 minutes, place it in a greased bowl and cover with a cling film to double in volume for an hour.

Punch the risen dough and knead for 3-4 minutes.

Sprinkle flour on a large surface and roll the dough into a ¼ inch rectangle.

For the filling; Blend dates and honey in a blender to make a paste. Use a pastry brush to apply the butter on it. Spread the Dates and Honey paste evenly over the surface and sprinkle nutmeg powder over it.

Start folding the rectangular shaped dough from one end till the other end and secure both the sides by pinching them slightly.

Hmm..soft and yummy bite…

Slice the log with a sharp knife or a thread into small roundels.

Place each roll in the greased baking tray (cut side up) leaving equal gap between each roll. Keep the baking tray in a warm place for the rolls to rise again for an hour.

Time to indulge…

Bake the cinnamon rolls at 200°C for 20-30 minutes till they turn golden brown from outside. Let it cool completely before taking out the Date & Honey Cinnamon Rolls from the baking tray.

Check out the following sites for more recipes of Cinnamon rolls, Joy of Baking and KingArthur Flour. And here is an old recipe of walnut and honey filled Cinnamon rolls on Lite Bite.

Notes;

You can replace the whole wheat flour with all purpose flour to get more soft and fluffy cinnamon rolls.

Fillings in each recipe could be adjusted according to your taste.

The dough with the yeast can be refrigerated overnight to make fresh cinnamon rolls for breakfast.

Use Palm sugar as a filling for a wonderful nutty flavor and healthy treat.