October 16, 2011

Cardamom Flavoured Cinnamon Rolls

I
really enjoy baking and for me, nothing comes quite close to the smell of fresh bread baking in the oven. And if that aroma is enriched with the flavours of cardamom and cinnamon, then almost nothing can beat that!
As someone who used to bake bread if not twice but at least once a week and regularly post about it, I haven’t baked bread in some time as you might have noticed. I haven’t even participated in Bread Baking Day, one of my favourite events, in ages and almost missed the annual World Bread Day (WBD) this year!
I was reminded about this year’s WBD just 5 days back and decided I would use it as an excuse to clear the cobwebs, dust my bread tins and get back to baking bread more frequently. I usually use such food blogging events to try out new and unusual (to me) breads, but this time I thought I would make something that I have wanted to make for a long time – Cinnamon Rolls!




Cinnamon rolls are very easy to make and I’m sure just about everyone has a recipe for it but for some reason I’ve never made any. Since I was doing this as a sort of last minute thing (just made them this morning!), so I could meet the event deadline and also provide the family with a Sunday evening coffee/ tea time treat, I went looking for an easy recipe.
I found this recipe at The Fresh Loaf, one of my all-time favourite bread baking sites. My cinnamon rolls were just so good, I ate one straight out of the oven just about managing not to damage my tongue! They were slightly sticky, so soft, light and just beginning to form a crust. I haven’t tried any other recipe so cannot compare this one with any others, but I know I’m not going looking for another one, or going to try another recipe for Cinnamon Rolls unless it comes so highly recommended. These are that good.




I added some cardamom to my dough. The rolls are predominantly cinnamon with slight cardamom undertones, without a clash of the spices. Lightly toasting the nuts in the filling does improve the taste of the filling. My daughter dislikes walnuts and picks them out so I tend to avoid using them much. If you want an alternative for walnuts, try cashewnuts.
Oh, and I left my Cinnamon Rolls unglazed because I prefer them that way but do glaze yours if you would like them so.
These cinnamon rolls are being YeastSpotted!

Cardamom Flavoured  Cinnamon Rolls
(Adapted from The Fresh Loaf)


Ingredients:

For the dough:
2 cups all-purpose flour
1/2 cup warm milk (maybe a little more or less)
2 tsp instant yeast
30gm melted butter
1/4 cup sugar
4 to 5 cardamom pods, powdered
1 teaspoon salt

For the filling:
60gm melted butter
1/2 cup brown sugar
1 tsp cinnamon powder
1/2 cup chopped walnuts/ cashewnuts, lightly toasted
1/2 to 3/4 cup raisins (according to preference)

Sugar glaze or melted chocolate to drizzle (optional)


Method:

Combine all the ingredients for the dough, pouring as much milk as is necessary, and knead into a smooth elastic dough which is just short of sticky. Place the dough in a bowl, cover it and allow the dough rise until it has doubled in size (should take about 1 to 1 1/2 hours).
Roll the dough out on a floured surface to form a uniformly thick, rough rectangular shape that is about 15” on the long side.
Put all the ingredients, except the nuts and the raisins in a small bowl and mix till smooth. Spread this paste all over the dough rectangle and sprinkle the nuts and raisins evenly over this.


Carefully roll the dough from the longer side close to you, not too tight or not too loose, making sure the filling stays inside. Carefully the seal the edge well. Now cut the rolled dough into 12 equal pieces (about 1 1/4" thick each) using a sharp knife, using a gentle sawing motion.
Place the pieces on a greased baking tray (I used a 11” by 9” tray), leaving some space (about 1/2 to 3/4”) between slices. Cover them loosely with a kitchen towel and leave them to rise for about 45 minutes to an hour (close to almost double in size).


Bake them at 190C (375F) for about 20 to 25 minutes till they’re nice and golden in colour. Let them cool and then glaze them with a sugar glaze or melted chocolate. I personally prefer them without the glaze.
These rolls are best served slightly warm. This recipe makes 12 cinnamon rolls.

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