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)

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

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

(C)
44g Unsalted butter

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

Method:
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!