Mini Cinnamon Buns

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Liv Butter - Salted & Unsalted-001
Lately, I was quite into cinnamon buns. I felt that I've not found the perfect recipe for cinnamon buns yet. So I tried recipe which I thought could be good. They are good, but I just felt, it's still not there yet, for me. So, it happened that I found this Ninety Minute Cinnamon Rolls which I told myself I had to try.

In the beginning, the dough was not quite easy to handle. However, after resting it, it was easier. I was able to roll it out to the size I wanted. I made many minis and it tasted fantastic. Well, as the name says - 90mins, I used double the time to make my cinnamon rolls. I will make this again, it didn't take as much time as the rest of the cinnamon rolls I made...at least for now.
bread_cinnamon8
Recipe for "Ninety Minute" Mini Cinnamon Rolls, modified from Allrecipes.
(Makes approximately 60 minis, or 18 regulars)

Ingredients:

265g Whole milk
85g Liv Unsalted butter
200g Bread flour
410g Plain flour
10g Instant yeast
75g Caster sugar
5g Salt
90g Water
1 large Egg

Fillings:

150g Liv Unsalted butter
10g Ground cinnamon
160g Dark brown sugar
Some raisins (optional)

Method:

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let it cool until lukewarm.
  2. In a large mixing bowl, combine 450g flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. 
  3. Add the remaining flour, approx. 80g at a time, stirring well after each addition. Continue kneading until smooth, about 15 minutes.
  4. Cover the dough with a damp cloth and let rest for 30 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.
  5. Divide the dough into four. Roll out each dough into a rectangle.
  6. bread_cinnamon4
  7. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. (I sprinkled 2 doughs with raisins)
  8. bread_cinnamon5
  9. Roll up dough and pinch seam to seal. Cut into 15 equal size rolls and place cut side up in a tray (my tray was 13"x15") lined with parchment paper. Place them in the oven and let them rise until doubled, about 30 minutes. Preheat oven to 180C.
  10. bread_cinnamon6 bread_cinnamon7
  11. Bake in the preheated oven for 18-19 minutes, or until browned. Remove from the oven and let it cool in the tray.
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13 comments:

Edith C said...
May 13, 2013 at 9:47 AM

Interesting. I love the no knead version. HOw is the comparison to that?

You sure have lots of Liv Butter.

Passionate About Baking said...
May 13, 2013 at 1:10 PM

Hi Edith,
I find this recipe easier to prepare. The taste and texture are comparable.
Yes, I have lots of Liv Butters. ;)

teo ai li said...
May 30, 2013 at 11:58 AM

Hi, I would like to try this recipe out!!! But please help me out with some questions :

Should I mix 410g of plain flour with yeast, sugar and salt or is it 450g of plain flour?

Can I use 90g of water from the tap or must it be of certain temperature?

After the addition of water, egg and milk mixture, do I beat it with a mixer or can I just stir it with a wooden spoon till it forms a dough? If using mixer, how long must I beat it?

The remaining flour in step 3, are you referring to bread flour?

Do I need to put the other 3 doughs in a bowl and cover with a damp cloth while rolling out one?

My family is quite small so if I want to freeze them, do I bake and freeze them or after I have rolled and cut them and proofed in the oven?

I am sorry that I have so many questions but really hope you will help to answer them as I want to try this recipe out. Thanks!

Passionate About Baking said...
May 31, 2013 at 9:19 PM

Hi teo ai li,
My replies as below:
Should I mix 410g of plain flour with yeast, sugar and salt or is it 450g of plain flour?
If you notice, the total flour is 200g Bread flour + 410g Plain flour. So you mix them together to get a total of 610g flour. From this 610g flour, take 450g out and mix with yeast, sugar and salt. Understand this part?.

Can I use 90g of water from the tap or must it be of certain temperature?
Room temperature. Yes, I use tap water.

After the addition of water, egg and milk mixture, do I beat it with a mixer or can I just stir it with a wooden spoon till it forms a dough? If using mixer, how long must I beat it?
I usually use mixer. Mix until the dough is dry, where it does not stick to the mixing bowl.

The remaining flour in step 3, are you referring to bread flour?
Please refer to your first reply.

Do I need to put the other 3 doughs in a bowl and cover with a damp cloth while rolling out one?
I usually don't. I just left it on the work top.

My family is quite small so if I want to freeze them, do I bake and freeze them or after I have rolled and cut them and proofed in the oven?
1. If your family is small, divide the ingredients by half. Or refer to the original recipe.
2. If you want to make such a big dough, you can bake them all, then freeze them. To consume, toast them in the oven and it'll be as freshly baked.


Hope I have answered your queries. Have fun baking.

teo ai li said...
May 31, 2013 at 11:04 PM

Thank you so much for taking the time and effort to reply each question. Much appreciated. You have given me much motivation and encouragement to bake these!!!!

teo ai li said...
May 31, 2013 at 11:07 PM

Sorry 1 more question : I only have a hand held mixer with beater attachment. Can I use this to beat the mixture after the addition of water, egg and milk mixture?

Passionate About Baking said...
June 1, 2013 at 9:24 AM

Hi teo ai li,
Yes, you can still beat the mixture with a beater attachment. After mixing all the ingredients, you'll have to knead them. The beater attachment cannot be used. If you don't have a dough hook, you'll have to use hands to knead.
I'm glad to be of help.

teo ai li said...
June 1, 2013 at 12:49 PM

Thank you. Do I have to sieve the plain and bread flour? Can I replace caster sugar with the same amount of brown sugar i.e 75g? Really appreciate your willingness to help me out!!!

Passionate About Baking said...
June 2, 2013 at 10:13 AM

Hi teo ai li,
For bread baking, don't need to sift the flours. I never did. Yes, you may replace the same amount of caster sugar with brown sugar, though I've not tried before.

teo ai li said...
June 3, 2013 at 9:08 AM

Thank you so much for your patience and guidance. Really appreciate it!

teo ai li said...
June 10, 2013 at 9:37 PM

Hi, finally I baked these today. It was quite a success except I need to improve on my rolling. The taste and texture were all to my and family liking!!!! Thank you so much for your guidance and patience!!!! Appreciate it!

Passionate About Baking said...
June 12, 2013 at 8:27 AM

Hi teo ai li,
I'm happy it turned out well for you. Continue to do it often and you'll get a perfect shape. Anyway, mine also not perfect. Keep it up!

teo ai li said...
June 12, 2013 at 3:32 PM

Mine I think I didn't roll it tight enough. The cinnamon mixture leaked out and went onto the tray instead. But it was really not easy to roll tight as it was so soft...anyway, we all loved it! Thanks and appreciate your sharing of recipe!

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