Cinnamon Roll

recipe


This recipe is an epic - delicious , and the best ever as  a homemade ... you should have skillet 15 cast iron , or 10 x 10 cake pan.

Just reduce the yeast by half and let the dough rise, fill it, roll it up, shape it and place it in the pan- cover and refrigerate, letting it rise slooooowly overnight. Just preheat the oven to 180C when you wake up and bake off as soon as it’s proofed and ready, straight from the fridge.

INGREDIENTS


FILLING
113g Butter Melted
1 1/2 cup Brown Sugar
1 tbsp Ground cinnamon

DOUGH
142g  Butter melted and cooled
1 cup Milk
1/3 cup Sugar
2-1/2 tsp Yeast 1 envelope of either rapid rise or active dry
2 Eggs
1 Egg yolk
3 cup All purpose flour
2/3 cup Spelt flour
1 1/2 tsp salt

  

INSTRUCTIONS

FILLING
Mix it all together.

DOUGH

1- Whisk together the butter, milk, sugar, yeast (doing this the night before? cut the yeast in half), eggs and yolk in the bowl of a stand mixer. Add the flours and salt and mix for 3-4 minutes. Cover and let stand for one hour.

2- Once the dough has increased in size by about 50%, you’re ready to roll. Lightly flour your counter and dump the dough over the flour. Using your rolling pin or your hands, press the dough into a rectangle about 18″ long (from your left to your right) by 8″ wide (from you to the end of your counter).

3- Sprinkle the filling over the dough and roll it up in the direction that goes from you to where you counter and wall meet. Roll it up as tight as you can. Divide the dough into about 18 pieces.

4- Cut out a piece of parchment paper (foil will also do, but the caramel that’ll ooze out might get stuck on it, and that’s a shame) that is the same size as the bottom of your pan or skillet. Place the buns over the paper.

5- You can let this dough rise at room temperature for a little over an hour, OR cover it, pan and all, and place it in the fridge overnight to rise nice and slow.

6- Preheat the oven to 165C. Place the buns, either after a 1 hour rise or a overnight proof, into the oven. Bake until golden on the edges. You are welcome.

 

 Chef Omar jabri 


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