It's another round of Bake Along! These cinnamon rolls are so sinful - they are not only filled with a cinnamon-sugar filling, but also topped with a maple-brown sugar syrup that makes them a stickily sweet and heavenly treat fresh from the oven! But somehow I lacked inspiration when taking photos of them - I just don't know how to make them look as good as they taste!
Unfortunately these rolls hardened on the second day and I had to pop them into the oven so that they will soften slightly. Does anyone know how to make home-made bread stay soft for at least 3 days? The only tip I know is to freeze them once they are baked then thaw them in a warm oven so they'll become soft before consuming, but sometimes when I was rushing for time, I don't have the time to wait for the rolls to thaw! I just want to grab-and-go... so if you have any tips on making bread stay soft at room temperature for a few days, do let me know! Thank you!
As this post's quite photo-intensive, I'm gonna head straight to the step-by-step photos!
Step-by-step Photos | |
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| 1) Combine yeast, flour and sugar. | 2) Add in one egg yolk. |
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| 3) Pour in warm milk, stirring immediately. | 4) Knead until a smooth dough formed. Let rise. |
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| 5) Combine cinnamon filling together. | 6) Combine syrup topping together in a baking pan. |
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| 7) Pour maple syrup all over. | 8) Spread evenly on the bottom of baking pan. |
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| 9) Now the dough's doubled in size! | 10) Punch it down a little. |
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| 11) Roll the dough into a large rectangle. | 12) Spread butter all over the dough. |
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| 13) Sprinkle the cinnamon filling all over. | 14) Sprinkle soaked raisins all over. |
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| 15) Here's what the cross-section look like! | 16) Place the cut rolls in the envy lounge. |
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| 17) Let rise until double! | 18) Bake until golden brown. |
I'm submitting this to Bake-Along #49 hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings!
Williams-Sonoma Classic Cinnamon Rolls
INGREDIENTS
Dough
- 220 - 250 grams all-purpose flour, 1 ¾ - 2 cups
- 55 grams caster sugar, ¼ cup
- 1 teaspoon instant yeast
- ¼ teaspoon coarse salt, ⅛ teaspoon table salt
- 150 ml warm milk, ⅝ cup
- 1 egg yolk
Syrup
- 75 grams brown sugar, ⅜ cup
- 15 grams butter, melted (1 tablespoon)
- 60 ml maple syrup, ¼ cup
Filling
- 75 grams brown sugar, ⅜ cup
- 1 tablespoon coca powder
- 1 teaspoon ground cinnamon
- 30 grams butter, melted (2 tablespoons)
- 60 grams raisins, soaked in warm water and squeezed dry
INSTRUCTIONS
- Dough: Combine 220 grams (1 ¾ cups) flour, sugar, yeast and salt in a large bowl. Stir to mix them together. Stir in the warm milk, followed by the egg yolk until a rough ball of dough forms. Knead the dough until smooth and elastic, adding more flour if necessary. Roll the dough into a ball and transfer into a lightly buttered dish. Turn around to coat with butter. Cover with tea towel and let it rise in a warm place for 1 ½ hours or until doubled in size.
- Syrup: While the dough is rising, combine the syrup ingredients (sugar doesn't have to fully dissolved) and spread onto the bottom of an 8-inch square tin or 9-inch round tin.
- Filling: Combine brown sugar, cocoa powder and cinnamon together in a small bowl. Set aside.
- Assembly: Once the dough has risen, punch it down slightly. Turn it out and knead a couple more times then roll it out into a large rectangle 9 x 10-inch. Brush the dough with 1 tablespoon of the melted butter (from the Filling ingredients), sprinkle the sugar-cocoa-cinnamon mixture evenly over the dough then scatter the raisins all over. Roll up the dough tightly and pinch the edges to seal. Cut the dough into 9 equal pieces and arrange them in the cake tin. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Baking: Preheat the oven to 175 degrees Celsius.
- Brush the risen rolls with the remaining tablespoon of butter (from the Filling ingredients) and bake the rolls for 25 to 30 minutes until golden brown on top. Let cool on a wire rack for 10 minutes.
- Invert the rolls onto a serving plate and serve warm.
Super Naggy: I kneaded the dough using my handheld mixer with a dough hook attachment. The dough was pretty sticky and heavy and since my handheld mixer overheats easily, I kneaded for 5 minutes, rest for 5 minutes, then continue kneading again. I used a mix of light brown and dark brown sugar (1:1) for both the syrup and the filling. I also felt that there's too much syrup so I will use only ½ the syrup the next time I make this.
Alice says
ah Jasline, homemade bread wont stay soft for 3 days unless you warm it up in the oven or microwave before eating it immediately
the best to eat is only on the baking day itself
your cinnamon rolls looks fantastic!
Jasline N. says
Hi Alice, thanks for the tip and compliment! I guess it gives me more reason to bake home-made bread!
Jeannie Tay says
Hi Jasline, love the look of these cinnamon rolls! Wish I could have some for brunch now, I am so hungry! Don't have the time to bake these yet but will try to next weekend if I have some free time:)
Jasline N. says
Hi Jeannie, thank you! Can't wait to see your bake!
Mary Bergfeld says
These look incredible. Suddenly, my lovely cup of French press coffee looks mighty lonely. Have a wonderful day. Blessings...Mary
Jasline N. says
Hi Mary! Wish I can send some rolls to you, then your coffee will be able to make some friends 😉 Thank you very much, you have a great day too!
daisyandthefox says
oooo yes! i love a good william-sonoma recipe and these look soooo delicious! 😀
yum yum!
Jasline N. says
Thank you so much! I'm very happy how these rolls turned out, only wish I can keep them soft longer!
Just a Smidgen says
I'm going to have to make these.. I've been craving cinnamon rolls for some time now and here you are with the perfect recipe:) I have no idea how to keep them fresh, I'd probably just eat them in one day, lol, well, with a little help from my family:D xx
Jasline N. says
Hi Barbara! I'm sure your family can't wait to help you on that! Hope you will like the recipe as much as we did! 🙂
Hannah says
Sweet, gooey, cinnamon-swirled heaven! The dough looks perfectly soft, too. Seems like a fool-proof recipe alright.
Jasline N. says
Hi Hannah, thank you so much! Yes it can be pretty messy eating them, haha!
Liz Berg says
Ooh, I love sticky cinnamon rolls! My family always zaps the leftovers in the microwave...and I find a buttery dough (like brioche) seems to stay fresher longer.
Jasline N. says
Hi Liz, thanks for the tips! I just made brioche - it's sticky like crazy! Will see if it will remain soft longer 🙂
yummychunklet says
Delicious looking cross-section photo!
Jasline N. says
Thank you for the compliment!
Zoe says
Hi Jasline,
You seems to be too critical with yourself... I think you did a great job bringing out the deliciousness of these rolls.
I see your point. When the sugar syrup harden, these rolls can toughen quite a bit. Thus, I would strongly recommend eating these when they are freshly baked or at least serving them warm 😀 Can't really grab and go for this one...
Zoe
Jasline N. says
Hi Zoe, you're so sweet, thank you! Ah maybe that's why, some more my rolls are like drenched in all these syrup, haha! Maybe will omit the syrup next time so I can grab and go 😉
Pure Complex says
I'm in complete drool mood right now and I can't get out of it. I LOVE how these came out. Delish!
Jasline N. says
Wish I can send you one! Thank you so much!
Kitchen Riffs says
These look terrific! I haven't had - or made! - a cinnamon roll in awhile, and now you have me craving them. I find if my rolls get a bit stale, a brief microwaving helps correct that. BTW, did you use skim milk when you made these? Full fat milk helps prevent things going stale (it the fat in the milk that does it).
Jasline N. says
It's time to make one! Thank you for the tip! I used fresh full-fat milk... it's probably my lack of experience with bread! Will try more often next time - can never resist the smell of cinnamon rolls in the oven! 🙂
chezcateylou.com says
These look AMAZING! Cinnamon rolls are on my to bake list - I will have to try this recipe! I love your step by step photos!
Jasline N. says
Thank you very much! I hope you'll like it as much as we do! 🙂
Lian says
Hi Jasline, I have the same problem as you with most of my bread, so I am thinking of getting a bread machine just for kneading. I like that you added cocoa in your cinnamon rolls. Good job!
Jasline N. says
Hi Lian! I want to get a bread machine too but not at the moment as I don't think my mom can stand me getting anymore equipment... no space at home! Haha! Thank you very much!
kitchen flavours says
Hi Jasline,
These rolls are delicious! Glad that you have given it a try! I guess that how the bread stays soft really depends on the recipe.
I will be sharing a delightfully bread that stays soft even the next day, post coming up in next few days. In fact I'm enjoying one soft slice right now, made the bread yesterday afternoon. 🙂
Thank you for baking along with us!
Jasline N. says
Hi Joyce! You are tempting me! Can't wait to see the recipe! 😀
Averie @ Averie Cooks says
All the step by step's are amazing and so helpful & I know what it's like to have dough all over your hands and have to stop to take the pics (a real pain LOL!) so thank you! 🙂
Jasline N. says
Hi Averie! Haha even though I wash my hands everytime before I use the camera, bits of flour/dough/sugar/cocoa/i-don't-know-what still managed to find their way onto the camera... haha! Glad the photos are helpful!
lena says
hi jasline, the photos look good! seriously i wish i can take photos like you! btw, my buns still remain soft the next day, i kneaded for about 15 mins on the mixer and i've actually added about close to 2 tsps on instant yeast. Did yours took very long to proof? hey, i love that you added some cocoa powder into the filling, i can imagine how good is that ! btw, i hope to find some time to participate for AB this month
Jasline N. says
Hi Lena! Thank you so much, you are so sweet! I made 1/2 the recipe so I only used 1 teaspoon of instant yeast, and I left it in the warm oven with 2 cups of recently boiled water so the rise was alright. Don't know why leh!! Hahah. I think I should go for a class soon and learn more! Chocolate always make things taste better right 😉 Hope to see your entry! 🙂
May Law says
很吸引人的面包， 但是我家孩子们都不爱cinnamon, 所以来你家偷吃了！ 哈哈。。
Jasline N. says
哈哈...尽管吃别客气!我小时候也不是很喜欢cinnamon,是长大后才渐渐爱上的。希望你小孩能早日喜欢上cinnamon,就可以做很多cinnamon rolls了！
Thea Ong says
base on what i learned from website, in order to let the bread soft is adding more sugar into the dough. else, using tangzhong method.
Thea Ong says
anyway, did your bread past the gluten window test?
Jasline N. says
Hi Thea! I learned the gluten window test from youtube and I'm not sure if I did it correctly, but light managed to pass through the thinned dough so I thought it's kneaded sufficiently already... Maybe I should go for some bread baking class and learn more! Too little experience haha.
Shashi Charles says
The cinnamon filling on these buns looks so incredibly great! Gosh - i bet they smelled heavenly! I am bookmarking this recipe! Thanks so much!
Shashi @ http://runninsrilankan.com
Jasline N. says
Hi Shashi, thank you very much! I'm glad you like the recipe! Yes I couldn't wait to eat them when they're out of the oven!
Sammie says
Holy moly! These look so delicious! I could gobble one up right now!!! Haha I miss making cinnamon rolls! Yours look amazing 🙂
Jasline N. says
Hi Sammie, thank you so much! Make them soon so you can gobble the whole tin down! 😉
Angie Schneider says
These cinnamon buns are stunning! Love festive cinnamon aroma!
Jasline N. says
Hi Angie, thank you! Agree, cinnamon has such a wonderful aroma!
Sonia ~ Nasi Lemak Lover says
Your cinnamon rolls look so tempting!
Jasline N. says
Hi Sonia, thank you! 🙂