This week for my learning project, I made homemade cinnamon buns. I chose this recipe because it was a no knead recipe, which I was really excited to try. After reading the comments, I also read up about tips for making these cinnamon buns – I found these tips very helpful! First of all, I mixed oil, milk and sugar in my large stockpot and then let it cool for an hour. After an hour, I added flour and yeast and put the lid on to let the yeast work for an hour.
This is what my dough looked like after rising for one hour – very moist dough. I added another half a cup of flour and some other ingredients, stirred, and the dough was ready to go! I loved how easy the making of the dough was! Certainly the easiest this far! I rolled out the dough in a large rectangle, and covered in the one cup of melted butter.
After putting the butter on, I mixed the white sugar and a lot of cinnamon and incorporated it with the butter.
I grabbed the edge of the long side and rolled the dough into a log. Now this was a real struggle. There was way to much butter and so they dough was too heavy for me to be able to pull up and wrap. Next time, I would cut the amount of butter in half. Not that we don’t all love butter, but this is what was left on my counter after I got the cinnamon rolls cut and into my pan.
The recipe made 15 rolls, I made one pan and a small pan with just a few.
The cinnamon buns were so simple! I forgot to take a picture before I iced them, so this is all I have for the finished product. They turned out very light, fluffy and delicious. I have a new favourite cinnamon roll recipe!
Thanks for reading! Its been a slice!
For my learning project this week, I decided to expand my learning of bread and made cinnamon raisin bread! I used this recipe and of course, made a few of my own modifications. The first thing I did was do some research on the internet about what kind of raisins would work best in my bread. I found this website, which indicated that raisins were my best option for baking. Since it also had golden raisins listed below, I decided by just saying ‘raisins,’ they meant sultana raisins. So after stocking up on raisins, I also found a tip that said if you soak your raisins, they will be juicier, so I did this the night before and then stored them in a Tupperware container.
Once thing I did differently from the recipe, was add the raisins into my liquid batter before I added any flour. The recipe called for the raisins to put in after rolling out the dough, but I thought they would distribute more evenly if I mixed them in ahead of time. I also wanted to add the cinnamon at this stage, but I forgot, so I swirled it in after rolling out the dough. I brushed the top of the loaf with egg wash – the recipe called for oil, but I thought that would be really greasy.
As usual, I cooked my bread on the lowest rack. This bread however, after a bit, I started smelling something burnt. I took the bread out 13 minutes before the cooking time was up and the half of the bottom that was at the back of the oven had started to get a little dark. I didn’t even notice this when eating the bread, so no big deal.
The bread turned out delicious.
Thanks for reading; it’s been a slice!
Welcome to round two!!! When I first attempted to make homemade dinner rolls the end result was OK, but not what I had expected.
As you can see, my rolls varied in size and they were not rolled into uniform balls. When they were baked, they were a dense bread and got slightly dry even after the first day. I decided for my learning this week, I needed to try again.
I started by searching for a recipe. Recipe searching is not an easy process for me; on average, it takes me about 3 hours to find a recipe to make. So after all my searching I came right back to the recipe that I used to make the crescent rolls. If your interested, you can check out the past blog post here. I used the same recipe, but I found it on a different site. You can find the recipe I used here. However, I didn’t want to make the crescent shape again. Since I have gained a bit of confidence in my bread making, I decided to make the same recipe, but into a round bun shape instead. So I reviewed this youtube video, to assist me in the shaping. I used a few pieces of dough to practice my technique and I discovered I needed to keep my hand closed up tighter in order to get the balls into the right shape. After working away at this for a bit, I got the product I was looking for!
I got round, uniform balls of dough. The recipe suggested a baking time of 13-17 minutes for the crescent rolls. I started out with the rolls being in the oven for 15 and then rotated my pan and cooked for another 3 minutes, for a total time of 18 minutes.
The rolls ended up as light and fluffy as I could have ever wanted. I am very happy with my rolls the second time around! I couldn’t be happier with the improvement I have made!
Thanks for reading; It’s been a slice!