Cinnamon Rolls

by - August 03, 2018





My step daughter has returned for her summer holidays; whenever she is here I try to bake things for her that she will enjoy. She was so delighted when she came across the Pumpkin Cinnamon Rolls in my baking book, “Low Sugar Bakes and Cakes,” and told me that cinnamon rolls are her favourite. 

Recently, I have been baking lots of bread using the ‘Yudane’ method and so I thought it would be interesting to try making the cinnamon rolls using this method as well. Yes, the result was indeed very pleasing – the bread itself came out very moist and soft, yet was not too sweet. It complemented the cinnamon mixture and cream cheese frosting very well!

Please click here to see the differences between Yudane vs Tangzhong Method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Cinnamon Rolls Recipe - Yudane Method

INGREDIENTS:

For Yudane:
100g bread flour
90g boiling water

For Bread:
330g bread flour 
2 tsp instant yeast
1 3/4 tbsp (18g) brown sugar
1 3/4 tsp salt
17g butter
245 fresh milk or full cream milk (start with 210g of milk and reserve 35g/2 tbsp to add in 
slowly if the dough too dry)

For Filling:
2 tsp cinnamon powder
30g brown sugar (please add more if you prefer sweeter)
30g butter, soft 
80g raisins

Utensil:  
Baking pan (12 ½ “ X 7 ¾” or 32cm X 20cm) 

For Low Sugar Cream Cheese Frosting:

150g cream cheese, room temperature
50g butter, room temperature
55g icing sugar
1/8 tsp salt
¼ tsp vanilla extract

Sea salt (optional)


METHOD:

For Yudane:

  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.

Note:  I made the yudane dough 4 hours before and left it outside instead of in the fridge. It works too.

For Bread:

  1. Line the baking pan with parchment paper.
  2. Put all ingredients into the bowl of stand mixer. Using the dough hook, knead until the dough comes together and is beginning to become elastic and tacky, but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 15 minutes.  If the dough is too dry, add 1 tablespoon of milk at a time or vice versa, if you find the dough too wet, add 1 tbsp of flour at a time.
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Combine cinnamon powder and brown sugar in a small bowl. Set aside.
  5. When doubled in size, punch down dough. Roll out on a floured surface into a rectangle (21” X 10.5”). Spread melted butter all over dough. Sprinkle cinnamon and sugar mixture over buttered dough then sprinkle some sea salt. Starting with the widest end, roll the dough into a log like swiss roll. Pinch to seal seams. Trim both ends with a string floss or thread.  Divide dough into 12 equal sections and cut the dough with a string floss or thread. Place the rolls in a prepared baking pan.
  6. Let it rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 180C.  
  7. Bake at preheated oven for 20 to 25 minutes.
  8. Remove rolls from oven and immediately pipe the cream cheese frosting over warm rolls.

For Cream Cheese Frosting:
  1. Cut the butter and cream cheese into cubes. Set aside.
  2. In a bowl of electric mixer, beat cream cheese, butter, powdered sugar, salt and vanilla extract until smooth with the paddle attachment. 
  3. Transfer the frosting into a piping bag fitted with Wilton 8 round tip.

Note:  The balance of the cream cheese frosting can be stored in the freezer for up to couple of months.  



Notes:

  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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4 comments

  1. Hi,
    for step 2, when u said put all ingredients into the stand mixer’s bowl, it means to add Yudane dough in as well? Thks

    ReplyDelete
    Replies
    1. Hi Cindy,

      Thank you for dropping by. Yes, add Yudane together with all the ingredients.

      Cheers & happy baking :)

      Delete
  2. Hi, can you share your opinion based on your experiences on the different method of bread making, comparing Yudane,Tanzhong, Straight-dough Method etc.
    Thank you so much

    ReplyDelete
  3. Hi there,

    Thank you for your question.

    Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding method.

    For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. The ratio of the flour and water is almost 1 to 1. The scalded dough may only be used 4 hours later (at least) or overnight in the fridge.

    For Tangzhong method, the flour cook in water with the ratio of the flour and water is around 1:5. Can be used once cool down or overnight in the fridge.

    All the three method (Yudane, Tangzhong and straight) will yield very soft bread when once out from oven or first several hours. But, the straight dough method bread will become dry and slightly hard on the 2nd day. Bread made from Yudane method will stay fresh for several days. I tried eating the bread on the 3rd day and still soft and moist. I tried Tangzhong method before and the bread will not stay as soft as Yudane method. Maybe because I used the wrong recipe and I have not tried other recipe yet.

    I personally like Yudane method the most as I never one time failed in my baking so far using this method. However, this is just only my own opinion and experience. Maybe other people found Tangzhong method is better than Yudane.

    Please try both methods and stick to the one that you think work for you.

    Cheers and happy baking :)

    ReplyDelete