Well, for sure as crud I was feeling cocky after the success of my pizzas, and decided to try Rachel’s Cinnamon Rolls this morning, to go with my mid-morning study/tea break… You’ll note that my sticky, doughy mess looks nothing like Rachel’s fluffy, light cinnamon bun.
Where did I go wrong? Well, as I was hesitant about making so much of a recipe I’d never attempted before (4 cups of flour???), I halved the recipe. Perhaps this had an effect? I also had difficulty getting the damn dough to raise, which is kind of understandable when it’s only 15 degrees C (that’s 59 degrees F for all you farenheight persons) in the house and the only warm place in the house is on top of the gas fireplace.
First Time Try Cinnamon Roll Recipe
You’ll also notice that my layers are considerably thinner than the inch that Rachel’s recipe recommended – this is unfortunately due to my love of the rolling pin, I always get overeager (I blame this on my play-dough addiction as a child) when rolling out doughs, which is why I stick to cookie doughs that do not have this as a requirement.
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I also added raisins, but I doubt that had a major impact on the recipe…
Perhaps I need a mixer with a dough-hook? Being a poor student means that I haven’t been able to afford one yet, but surely you should be able to get by without one? Do they make a big impact on breadmaking and yeast-y goodness?
At any rate, after leaving it in the oven for 45mins and accepting that the sucker just was not going to rise anymore, I pulled it out and pulled myself a scroll to have with my now cooling tea.
Mmmm, sugary dough.
I’m now off to read corporate reports and lick my wounds, whilst everyone else bears witness to my first disaster!
If anyone has any ideas on what went wrong, or any recipes they think might be easier for a beginner to the world of yeast, please let me know!
Coconut & Lime’s Cinnamon Roll recipe: (all measurements Aussie-fied 😉 )
Cinnamon Roll Recipe Ingredients
- 4 cups plain flour
- 2 pkts dry yeast (14g)
- 1/2 cup hot water
- 1 tablespoon sugar
- 150g butter, melted
- 3/4 cup milk, at room temperature
- 1/2 cup sugar
- 1 egg
- 1 teaspoon salt
- 100g cup butter, creamed
- 1 1/4 cups brown sugar
- 2 tablespoons cinnamon
How to Make Cinnamon Roll Recipe
1. In a large mixing bowl, dissolve yeast & sugar in warm water and let it sit till it starts bubbling.
2. In a small saucepan, warm butter and milk till they melt, but do NOT let it start boiling. Combine yeast and butter mixtures, slowly adding sugar, then egg, then salt, then flour. Mix till smooth. (Use a mixer with a dough hook if you have access to one)
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3. Once all the ingredients are combined and have turned into a sticky dough, scrape it out onto a floured surface and knead till it is no longer sticky, adding up to 1/2 cup of flour if necessary.
4. Place the dough in a lightly oiled bowl and cover with a damp cloth. Place it in a warm place and let it rise for about 45 mins or till it has doubled in size.
5. Preheat the oven to 180 degrees C.
6. Remove the dough and place it on a floured surface. Roll out a 12 x 25 inch rectangle (30cm x 65cm roughly). Spread the creamed butter over the dough, then sprinkle the brown sugar and cinnamon over the butter.
7. Roll the dough into a tight log and cut into 1 inch (3cm) slices. Place in 2 ungreased 20cm cake tins, forming a circle with one roll in the middle. Cover and place in a warm area again. allowing it to rise for about 30 mins, or till the rolls are almost level with the top of the cake pan.
8. Bake for 15-30mins, paying attention to the creases where the rolls touch each other. If still not done, continue baking, checking every 5 minutes. Once they’re done, remove from the oven and allow them to cool.