Thursday, April 18, 2013

Recipe: No-knead Cinnamon Rolls

If there is only one thing I can eat for life, I'm so going to choose bread. 

Cinnamon roll wasn't in my this week's baking list, not until I saw this simple and easy no-knead recipe as I was blog-hopping. 

Ready for a soft and fluffy cinnamon roll adventure? :D 

By the way all photos are taken with my galaxy camera with zero edit. :) 

Ingredients (makes 15 rolls): 

- 1 1/3 cup whole milk
- 1/3 cup vegetable oil
- 1/3 cup caster sugar
- 1 1/2 tsp dry yeast
- 2 2/3 cups plain flour (+ 1/3 cup)
- 1/2 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp salt
- 100 g unsalted butter - melted
- 1/2 cup brown sugar
- Cinnamon powder


1. Mix the milk, vegetable oil and sugar in a pan.
2. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
3. When the mixture is lukewarm to warm, but NOT hot, sprinkle in dry yeast. Let this sit for a min.
4. Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
5. After an hour, add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together. 
6. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. 
7. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough.
8. Sprinkle sugar over the butter followed by a generous sprinkling of cinnamon powder.
9. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
10. Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
11. Let the rolls rise for 20 to 30 mins or until they look bloated ,then bake at a 180℃ preheated oven until light golden brown, about 20-25 mins.

After step 4. Note this is a no knead method, so it looks really different from the usual bread dough (more sticky), but no worries, just cover and let it sit for an hour. 

After an hour, the dough will look like this. At this point the dough will be quite very sticky, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two. This will give you a firmer dough. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down. 

I used it right away so my advice is to really dust the table generously with flour, you definitely need it! Fuss not when the dough is really sticky and difficult to work with. Nothing's wrong! :) 

Before sending into the oven.

Here you go, fresh out of the oven! 
God, that smell was heaven! :')

I no master of baking, but this recipe is definitely a keeper. It's so easy, just dump all the ingredients together (cheers to no kneading), definitely saves a lot of time and energy! Trust me I was skeptical about no kneading too, like how the bread would turn out to be like? Hmmmm... 

ps: it was International Siblings Day that day, thus the photos of my brother and I when we were kiddos. :P 

The rolls were so so so so so SOFT AND FLUFFY! I can't even. :') 

The point is it's even softer than all the other bread recipes that I've tried which required me to break my arms and kneaded my life out! Not even joking. 

This, I'm swearing to for all my other bread recipes.  


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