Sugar, spice and everything nice

CINNAMON rolls, also called cinnamon buns, have a rich heritage in northern European regions, particularly in Nordic countries such as Sweden, Norway, Finland, Iceland and Denmark.

The sweet treat has also found popularity in Germany, Austria and North America.

A sheet of yeast dough, filled with cinnamon and sugar, is typically rolled into a log and then sliced into spirals resembling snail shells.

Variations may include dried fruit and nuts, with optional glazing or frosting for added sweetness.

This is a tried-and-tested recipe that has proven to be fail-safe.

However, it’s essential to ensure the milk is warmed to around 45°C, the optimal temperature for yeast fermentation.

Bread flour is recommended rather than all-purpose flour because it has a higher protein content, which kneading will activate into gluten to trap in all the air.

I find that pau flour creates just the right soft-dough texture with sufficient gluten to expand.

I’m quite a stickler for precision, so I used a ruler to measure the dough to the exact dimensions.

When the dough has doubled in size, transfer the ball onto a floured work surface and roll out the dough with a rolling pin.

Then, I divide the 36cm-long log into 12 discs of 3cm thickness so that every cinnamon roll is almost identical.

The cinnamon sugar mixture was just the right balance of sweet and spice, and was not too overpowering even for my wife, who is not too fond of cinnamon. You may add more if you have a penchant for pungency.

Roll the dough into a tight log and pinch the ends together to seal the seam.

Probably because of the American influence in most of my dishes, I tend to think of pecans for cinnamon rolls.

Of course, you may substitute with other nuts such as walnuts, almonds or hazelnuts for the filling.

Cut log into 12 equal portions, arrange on a baking pan lined with parchment and cover with warm towel to proof a second time.

Another Americanisation of the cinnamon roll is the addition of a glaze after the rolls are baked.

You may also use as substitute a simpler royal icing or the more complicated caramel glaze, but I’ve included a straightforward cream cheese frosting that complements the roll perfectly.

After the second proofing, bake the cinnamon rolls until golden brown.

It’s best to apply the frosting while the cinnamon roll is still hot, so that it melts and the rolls drip with decadence.

Cinnamon rolls

Dough

200ml whole milk

7g dry active yeast

50g granulated sugar

1 egg plus 1 egg yolk, at room temperature

60g unsalted butter, melted

360g bread flour, plus more for dusting

1 tsp salt

Filling

135g dark brown sugar

1½ tbsp ground cinnamon

60g unsalted butter, softened

125g roasted pecans, roughly chopped

Frosting

115g cream cheese, softened

45g butter, softened

75g icing sugar

½ tsp vanilla extract

Directions

Warm milk to about 45°C, then transfer into the bowl of an electric mixer and sprinkle yeast on top.

Stir in the remaining dough ingredients until combined.

Knead dough on medium speed for about 10 minutes until it forms into a ball and is slightly sticky. If it’s too sticky, add up to two tablespoons of bread flour.

Transfer the dough ball into a bowl greased with butter and cover with a warm towel.

Allow dough to rise for one to one-and-a-half hours, or until it has doubled in size.

After the dough has doubled, transfer it onto a work surface dusted with flour and roll out into a 25x36cm rectangle.

Spread softened butter over the dough, leaving a 1cm margin at the far end.

In a small bowl, mix brown sugar and cinnamon. Sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter and scatter pecans all over the sugar layer.

Tightly roll the dough into a log along the long side and pinch the end of the dough together to seal the edges.

Cut the log into 12 equal pieces and arrange the cinnamon rolls in a baking pan lined with parchment paper.

Cover with a warm towel and allow to rise for another hour.

Bake the cinnamon rolls in a pre-heated oven at 180°C, for 20 to 25 minutes until golden brown.

Allow to cool for five minutes before spreading the frosting.

For the frosting, combine cream cheese, butter, powdered sugar and vanilla extract in the bowl of an electric mixer and whisk until smooth and fluffy.

Spread over the baked cinnamon rolls and serve warm.