“There’s a tortoise right behind us and he’s treading on my tail!” – Lewis Carroll. That’s right, I drew that amazing display of artwork, down to every stripe on the whiting’s fins – awe and wonder at my graphical prowess! (I can see that giant question mark hovering above your head, you know!)
Okay, so what food item could this blog post possibly be about, you ask? Well, there are three animals featured, so it could be anything involving any one of them. Perhaps a warm and hearty turtle soup? Maybe pan-fried whiting with a dry spice rub? If you chose either of those two, then you’d be wrong – today’s featured animal is the snail! Or, rather…
Easy Cinnamon Bun Recipe
That question mark is still there, right? Cinnamon bun and sultana scrolls are a common treat here in Melbourne and can be found in almost every bakery and cafe, however the name of these treats always seems to differ. Cinnabun, cinnamon scroll, snail scroll, or escargot, they all refer to the same thing (unless, of course, you happen to be at Vue De Monde, but we’ll ignore Shannon Bennett for now).
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After seeing Ange and Jenjen, two Aussie food blogging counterparts, both try the same recipe for these cinnamon bun from Bill Granger’s “Sydney Food” cookbook, I thought I’d try my own hand at them, as I’ve always been a fan of getting these fluffy treats and devouring them down to the last sultana.
Now, anyone who has been following this blog for awhile is aware of my last attempt at the almightly cinnamon rolls recipe. The problem that I had last time was that after the first proofing, the dough just was not interested in rising anymore and I could not figure out exactly what had gone wrong.
That attempt so deflated me that I haven’t tried making any yeasty product other than pizza since then, and it has taken awhile for me to build up my courage to the point where I feel I can tackle the yeastie beastie once again.
Yeast sounds much less terrifying when you refer to it as ‘yeastie’. Even more so if you say it in baby-talking tones, however I’d stop short of actually baby-talking it and trying to scratch it under the chin. Mostly because I’m not sure if yeast bits have chins, but also because it might not like it and take revenge on you in some awful fashion.
At any rate, I’ve still got a long way to go when it comes to making anything involving yeast, but feel I’ve definetely improved a little as these little buns rose like nobody’s business. I’ll put the adapted recipe with notes from this experience for anyone who wants to give these a go.
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My technique is far from perfect, so I don’t know if it’s me or the recipe, but the cinnamon bun I turned out were actually a bit firm and chewy and nothing like the soft and fluffy cloud-like things purchased at the bakery. I might give them another try in the future, I’ve got a few other things I need to make before then 😉
Cinnamon Bun Recipe Ingredients
(adapted from Bill Granger’s in “Sydney Food”)
- 2x 7g sachets dried yeast
- ¼ cup lukewarm water
- 1 cup milk
- 125g unsalted butter, cubed
- 4 cups plain (all-purpose) flour
- a pinch of salt
- 2/3 cup caster sugar
- 2 eggs, lightly beaten
- 1 cup sultanas *
*to have even plumper sultanas (and this goes for any dried fruit), you can soak them overnight in some orange juice or boil them for 3-5 minutes. However, for this recipe you need to make sure to dry the fruit afterwards to ensure that you don’t add any extra moisture to this already sticky dough
- 95g unsalted butter, creamed
- 20g unsalted butter, melted
- 1 cup firmly packed brown sugar
- 1 tbsp ground cinnamon
- 1 cup icing sugar
- 2 tbsp warm water
- ½ tsp vanilla essence
How to Make Cinnamon Bun Recipe
1. Dissolve the yeast in the warm water.
2. Place milk and butter in a saucepan and heat over a low heat till butter has melted. Make sure that the milk is not boiling, if it is too hot then put aside till it is just warm.
3. Sift flour, then add salt and caster sugar and mix to combine properly. Make a well in the centre and add eggs, milk and yeast mixtures and stir till just combined.
4. Turn the dough onto a lightly floured surface and knead for 6-8 minutes till smooth, working in more flour if it remains too sticky. Try to refrain from adding any more than 1/4 cup flour as adding too much will make it bready and tough.
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5. Add the sultanas in the last 2 minutes of kneading, then place the dough in a lightly floured bowl, cover with cling wrap and leave to proof for 30 mins – 1 hr. The dough should double in size.
6. Punch down the dough then turn onto a floured surface and roll into a rectangle about 23cm x 60cm (9″ x 24″) and about 5mm thick. Brush with the creamed butter, then generously sprinkle the sugar and cinnamon over the buttered side.
7. Roll up the long side and make sure the seam is on the bottom of the log, then slice into 2cm lengths and place them on a lined baking tray 5cm apart. Brush the tops with the melted butter, cover loosely and leave to proof again in a warm place for 30 minutes or till almost doubled in size.
8. Preheat oven to 180 degrees C and bake rolls for 20-30 minutes or till tops are lightly browned. Remove from the oven and cool completely before mixing together icing ingredients and drizzling over the top.
Enjoy with a hot cup of tea whilst fresh, as these are definetely best consumed within 1-2 days of being made 🙂
Oh, and in case you’re wondering – those cinnamon bun actually don’t have any sultanas in them as my brother cannot stand them. However, I found that without the sultanas, they are very bready and a bit plain, so I don’t recommend leaving them out.