I haven't made cinnamon rolls for a long time as the recipe I have is just "OK". When I made some of them for my daughter's piano concert a few years ago, I had bad comment from my in-law. (I"m used to that!) This time I got good feedback and use the same method to make a savoury one as well. The problem with day old bread is that it always turns hard and dry. It's only the tangzhong method which is popular around the Chinese blogger makes soft bread that last longer. Thanks to Jessica from kitchenbelleicious of her recipe that the cinnamon rolls are superb. It is still soft the next day which is great for me to bake on Sunday and pack for lunch on Monday for the kids. And it freezes well, so what do you say? This is a great recipe that you should try, whether you have sweet tooth or not! I only use 1/2 amount of Jessica's method as my breadmaker won't fit all and add some pecan into it (based on my old recipe) with less icing. Go and pour heaps if you like it sweet to make you happy though. The result of the ham & cheese scroll is liked the bread from Asian bakery which is a little sweet. The texture is liked the bread from the tangzhong method. You can cut down the sugar if you don't like it sweet for the scroll. May be it is the baking powder and bicarbonate of soda doing the magic but I'm sure that the glorious butter plays an important part to the good result. My son gives some of the bread to his friend at school and he asks which bakery does he got it. He then tell him it's homemade and his friend reckons I should have a bakery. How nice is that ! Hahaha!
Cinnamon Rolls (Breadmaker Method)
2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
4 cups baker's flour (I use Defiance)
8g instant yeast
1/2 tablespoon salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 cup extra baker's flour
For the filling:
6 tablespoons brown sugar
6 tablespoons melted butter
1 cup chopped pecan nuts
For the vanilla cream glaze:
1.2 cup icing sugar
1/2 teaspoon vanilla essence
2 tablespoons milk
- Put wet ingredients followed by dry ingredients except baking powder and bicarbonate of soda into the breadmaker with the yeast last. i.e. milk, oil, sugar, salt, flour and yeast. Press to "dough" and let the breadmaker does the job for you.
- When the dough is ready, add the extra flour, baking powder and bicarbonate of soda and knead until smooth. Roll it into thin rectangular layer and pour melted butter ( leave 1 tablespoon for later) and spread cinnamon sugar and nuts around the layer.
- Roll it towards yourself and cut into 3/4 to an inch rolls. Pour 1 tablespoon melted butter over the base of grease lined pan and lay rolls onto the pan. Let it rest in a warm place for 30 minutes.
- Bake in moderate oven for 15-18 minutes. Drizzle vanilla icing over hot bread. You can add more glaze if you like it sweet.
Ham & Cheese Scrolls
Same method as for the cinnamon rolls, just omit the brown sugar, nuts, cinnamon and the vanilla glaze. Add melted butter, pizza sauce over the base, then add the fillings before roll up.
For the fillings:
Ham and shredded cheese ( I would add some onion and pineapple next time to give a ham and pineapple pizza kind of taste)