It was raining that afternoon when I decided to bake. No sunshine means no video shooting, I didn't really prepare and no intention to make cinnamon rolls. Well but it turned so good, I'm being confident to say that this is the best bread I ever made! Though I just threw all ingredients at once, it was fun playing around with ingredients and measurement. OK, as I don't have any plan to open a bakery so I will share the recipe with you, hehe.. Anyway let me know if you make this effortless cinnamon roll. Here's the ingredients:
Ingredients:
- 5 cups bread flour (tepung cakra kembar)
- 1/2 cup sugar
- 2 eggs
- 7 tbsp liquid whip cream
- 1 cup steamed pumpkin
- 3 tbsp melted butter
- 2 tsp instant yeast
- 1 tsp vanilla extract or vanilla crystal
- a pinch of salt
- 1/4 cup warm water
Filling:
- 3 tbsp ground cinnamon
- 1 cup brown sugar, I used molasses
Frosting:
- 1/2 cup cream cheese
- 3/4 cup powdered sugar
- 2 tbsp melted butter
- 1/2 tsp salt
- few drops of lemon juice
Directions:
- Combine warm water, sugar, yeast, and salt in a large bowl, set a side for 10 minutes
- Into the yeast mixture, add butter, egg, pumpkin, vanilla and flour.
- Knead the dough for 10 minutes if you have mixer with paddle attachment or by hand for about 15 minutes
- Rest the dough in a covered bowl for about an hour or two, until it turn double in size
- Roll the dough into rectangular shape, brush the top with butter then spread the cinnamon sugar. Roll the dough, cut, and place in baking pan
- Bake in the oven for about 20 to 25 minutes at 220 C.
- Mix all frosting ingredients
- Spread the rolls with the cream cheese frosting
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