In light of the surprise success of the Irish Bread recipe I posted a week back, I’ve decided to post a cinnamon roll recipe adapted from the same book – Quick Bread – written by Fujita Chiaka (I’ve included a photo of the book below). I made this recipe this morning and these bad boys are really quite delicious. Here’s what you’ll need:  
  • 100g of flour
  • Half a teaspoon of baking powder
  • 1 tablespoon of sugar
  • A pinch of salt
  • 20g of butter chopped up into small cubes
  • 45g of cottage cheese
  • ½ an egg yoke
  • 1 tablespoon of milk
  • Cinnamon sugar (1 teaspoon of cinnamon mixed with 3 teaspoons of granular sugar)
  • 10-15g of walnuts finely chopped
  • 1 egg wash (1 egg mixed with a bit of milk)
  Sift the flour, baking powder, sugar and salt in a bowl and add the cold butter. With the tips of your thumb, index, and middle fingers, rub the butter into the flour as though you were feeling the texture of a fabric. After a few minutes the butter should have “disappeared” into the flour. Add the cottage cheese into this powder and mix until it has an even consistency.

Next, mix the ½ egg yoke into the milk and then add it into the cottage cheese-flour mixture. You may be stuck with a pretty mucky paste, so add a bit of flour to make your mixture into something solid enough that it can be rolled out without sticking to a rolling pin.

Kneed your dough until all the ingredients are well incorporated. Then, roll up the dough into a ball, wrap it in cling film, and put it in the fridge for 10-15 minutes to allow it to rest. While you wait, preheat your oven to 180 degrees Celsius/350 degrees Fahrenheit.

Once you’ve got your dough made, you’re 90% of the way there.  Unwrap your dough, roll out your dough ball into a 15cm x 20cm (6” x 8”), half-centimetre (1/5”) rectangle. Take your cinnamon sugar and rub it into the dough. If you’re like me and you enjoy your cinnamon rolls extra sweet, add some extra sugar to the cinnamon-sugar mixture. Next, take your finely-chopped walnuts and gently roll them into the dough with a rolling pin.

Roll your seasoned dough like you would sushi. Now, take a knife and cut your roll into 2.5cm/1” sections. Set the sections so that the swirly bit is facing up, liberally brush on your egg wash to give your rolls a nice brown glaze, and put them in your pre-heated oven for 18-22 minutes.

The recipe is not as sweet as the fondant-caked cinnamon rolls you get at your local patisserie/bakery, so I poured on some maple syrup. I’d also suggest some cinnamon butter to smear on the warm rolls.

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