Nothing tops the aroma that whiffs out of the oven from when you first retrieve homemade cinnamon rolls from it. These huge, gooey and utterly fluffy rolls of pure joy and happiness are indisputably one of humanity’s finest food creations. Even if some may complain that these are too high in calories, the amount of kneading and rolling required to make them compensates for that.
Potato flakes were used in this recipe because they act as a softening agent to ensure that the bread will not immediately become stale. I also proofed it twice because it produces larger and softer buns in comparison to the recipes that require you to only let the dough rise once.
Since the flavor combinations and possibilities for cinnamon rolls are endless, I am sure that I will be coming up with additional concepts that I will test and share at a future date. But for now, may I present to you my first take on the infamous rolls: Chocolate Strawberry Cinnamon Rolls!
Recipe
Yields 12 rolls
~ Ingredients ~
Dough
10 grams instant yeast
12 grams sugar
120 ml water
120 ml milk
½ teaspoon salt
2 large eggs
75 grams unsalted butter
550 grams all-purpose flour
25 grams potato flakes
100 ml hot water
1 tablespoon of oil (for coating the bowl with)
40 grams butter, melted (for brushing the pan with)
Extra flour
Filling
180 grams semi-sweet chocolate chips
10 grams cocoa powder
100 grams cinnamon sugar (100 grams of sugar + 3 grams of cinnamon)
50 grams butter
Strawberry Cream Cheese Glaze
100 grams cream cheese
150 grams powdered sugar
60 grams butter
1 teaspoon vanilla extract
40 grams strawberry jam
Toppings
Fresh strawberries (optional)
Strawberry pearls
~ Procedure ~
Dough and Filling
Preheat the oven to 350° F.
Mix together 100ml of hot water and potato flakes until they become mashed potatoes.
In an electric mixer with the dough hook attachment, mix together all the ingredients for the dough. Knead them with the mixer until a windowpane can be formed without the dough tearing. This took around 15-20 minutes.
Remove the dough from the mixer and knead it into a ball.
Coat a bowl with oil and place the dough inside. Cover it with a piece of cloth and let it rise up until double in volume for 1 hour at room temperature.
After one hour, sprinkle some flour onto the countertop and on the rolling pin and roll the dough until it forms a rectangle (21”x18”).
*Roll from center to the top then center to the bottom.
Brush melted butter onto the rolled dough and sprinkle the cinnamon sugar, cocoa powder and chocolate chips on top.
Roll the dough into a log and pinch the end shut.
Cut this into 12 rolls.
* I used floss to cut them to keep their round shapes intact.
* Divide the log first into 2 and from there, keep dividing the smaller pieces in half to ensure all the rolls have the same size.
Brush melted butter into a 10”x14” baking pan and arrange the rolls inside.
Cover them again and let them rest for another hour.
Afterward, bake them in the oven for 20-25 minutes.
Retrieve the rolls from the oven and let them cool down.
Glaze
Using a hand mixer, mix together all the ingredients for the glaze.
Generously spread it atop the finished rolls.
Top with chopped fresh strawberries and a sprinkle of strawberry pearls.
Serve warm and enjoy!
The base recipe is the same one my mom uses to make her cinnamon rolls. Some time ago, she posted a video on her YouTube channel where she shows her audience how to bake an assortment of versions of cinnamon rolls. You can tap on this link to watch it.
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