Wholemeal Cinnamon Rolls

Cinnamon rolls has been in my "To Do" list for a long time. I've bookmarked Grace's recipe for the longest time. I hesitated so long was because her recipe used the "Water Roux" method. I've not been successful with this method after attempting several times.

Finally, I picked up my courage and made this cinnamon rolls. Even so, I hesitated if I should omit the water roux. If I omit, how will the bread turn out? Not being too confident of the outcome without the water roux, I decided to follow through.

I changed a bit of the recipe, and used 2x of it, to make more for my family members. The Wholemeal Cinnamon Rolls turned out to be very very soft and very very nice. I love it very much. I'm so happy that it was the first time this water roux method worked for me! Thanks to Grace for sharing such a wonderful recipe!

Recipe for Wholemeal Cinnamon Rolls
(Makes 24 regular buns)

400g Bread flour
62g Wholemeal flour
70g Plain flour
40g Milk powder
84g Sugar
1/2tsp Salt
12g Instant yeast

60g Eggs
170g Water
125g Water roux (refer to water roux recipe-use all)

44g Unsalted butter

60g Light brown sugar
2 1/2tsp Cinnamon powder
50g Unsalted butter, soften
100g Raisins (soak in rum the night before)
120g Toasted walnuts

For Water Roux:
1. Cook 125 water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left (please don't over cooked it!).  Cook until it resembles a baby porridge.
2. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.

For the rolls:
1. Put all the ingredients A and B to knead until it forms a dough.
2. Add ingredient C. Knead until smooth and elastic and the dough no more sticking at the side of the mixing bowl.
3. Let it proof for 60 minutes in a clean bowl cover with cling wrap.
4. Meanwhile, prepare the fillings. Mix the raw sugar and cinnamon powder together untill well combine.
5 Add the soften butter and mix well.
6. Drain the raisins from the rum. Keep aside.
7. Flatten the dough with your hand and divide into two. Shape it and let it rest for another 15mins.
8. Flatten it and roll it out in longish shape with a rolling pin about 25cm x 40cm.
9. Spread the brown sugar mixture evenly on the surface of the dough then sprinkle half the raisins and the toasted walnuts over.
10. Roll it up like a swiss roll and seal it tightly. 
11. Use a scraper to cut into 12 equal portions and place it in a rectangular trary. Repeat #8 - 11 for the next dough.
12. Let it proof for another 60mins.
13. Egg wash the doughs before baking them in a preheat oven at 180C for 15mins.
14. Best served warmed. Enjoy a wholesome roll!


Pei-Lin@Dodol and Mochi said...
August 10, 2010 at 10:23 PM

Jane, agreed, tangzhong method rocks! One of the best I've ever tried and have been stuck with it! LOL! Because it's good mah ... Hahaha!

Your pull-apart cinnabons look so soft indeed! Glad that you gave the method another try. What's best is you included so many things in the filling: walnuts, rum-soaked raisins. Some people do without those leh! I can't!

busygran said...
August 10, 2010 at 10:30 PM

Very well-done! Looks so good that I want a bite! It's a good feeling to come up with something good! :)

quizzine said...
August 10, 2010 at 10:44 PM

Looks really really good! The last I saw HappyHomeBaking post on cinnamon rolls, and now yours...mmmm tempting me to bake it as well. But got to wait till my breadmaker 'recover', seems to have broken down :(

tigerfish said...
August 11, 2010 at 12:10 AM

You made it better by using wholewheat :)

Kitchen Corner said...
August 11, 2010 at 8:35 AM

Hi Jane,
I'm so glad to know that you've tried this recipe and you happy with it. I can see from your picture that pull apart rolls looks really soft. Very good try and keep going. Thanks for testifying the recipe! Cheers!

Jess @ Bakericious said...
August 11, 2010 at 9:27 PM

Jane, the cinnamon rolls look so nicely baked, and can see the softness when pulling, I am going to practise more on bread making

ReeseKitchen said...
August 11, 2010 at 9:54 PM

Hey Jane, I want to try make this too...heehee! Your cinnamon rolls is so beautifully baked...*slurp*!!

Passionate About Baking said...
August 13, 2010 at 9:45 AM

Thanks everyone for your compliments. I'm happy this method works for me too!

@Pei Lin: Yeah, I'm glad I gave this method another "chance". Heehee...

@busygran: It sure is something new for me, to add wholemeal flour. :) Actually I just want to make myself feel like guilty.

@quzzine: I know. I've been wanting to make and eat this for the longest time! And I finally get down to doing it!

@tigerfish: Yes, to make myself feel like guilty on being a glutton for this bread!

@Grace: Your recipe usually works. I don't hesitate to try any of them though! Except, there are just too many recipes out there to try!!

@Jess: You just have to try this. Homemade buns are just simply the best!

@Reese: You've got to try this! It's just perfectly good! :)

Doris said...
August 13, 2010 at 2:27 PM

gee! Jane, I wanna also, I love cinnamon roll.... hmmm muz do one of these days, you are my inspiration..

Jo said...
August 15, 2010 at 4:26 PM

Jane, these look so, so good. I'm an absolute sucker for cinnamon rolls. I really have to give the tangzhong method a try ... hopefully next weekend.

tigerfish said...
May 19, 2011 at 5:51 PM

You made it better by using wholewheat :)

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