Two Type Rolls with Cinnabon-like Dough

I started reminiscing this morning. The days when "chilly" weather exists, when wearing a scarf was not "silly", when walking home is a leisure. Be glad that you've touched snow and made snowman and snow angels and snow bunnies!

Then I began thinking further back, the innocent years I've had. Mostly not really that long ago until I started waking up at 3 am only to find out that the public media isn't at all appropriate. Dem you channel 9, give me back my innocence!

Years having my family around, conned by my brother and his friend to a buy-2-get-1-free drink (yes, I paid for both, no, I wasn't trying to impress his friend, yes, I'm just an idiot.). Even in those days, I was not worry-less. Yet, we bring our asses to gather around the table to have a dinner together.

I return to those memories, though fading and blurred by hurts and mistakes, missing those few people who actually mattered. Gradually, nothing of the little disagreements mattered. This was a family. Blood is thicker than water. This is my family.

Indeed i would like to try a different approach in my future which i have yet to consult with the Mr who claims a proposal doesn't have to be done with a knee and a ring then presumes that silent means consent. I kid. No, really, we girls want rings! Holla if you agree (so that i'll get my ring).

Anyway, due to high demand in the house, this is my third "Cinnamon" roll. By now, you should gather that I love my variety, so I made two versions. In simple steps, make dough, make 2 filling, divide dough, roll, spread butter, sprinkle filling. Of course you can skip dividing the dough. However, garlic and bananas might not complement each other. 

Cinnabon-Style Gourmet Cinnamon Rolls

(Recipe adapted from the GordonFamily )

Makes 18 rolls

 59 ml (¼-cup) water

 237 ml (1 cup) whole milk

 113.5 g (½-cup) unsalted butter

 1¼ large eggs, room temperature, well beaten

 1 teaspoon pure vanilla extract (preferably alcohol free)

 ½ teaspoon salt

 112.5 g (½-cup) caster (superfine granules) sugar

 572 g (4½-cups) unbleached white bread flour

 7 g (1 envelope or 2½ teaspoons) Fleischmann’s quick rise yeast

  

 In a small-sized saucepan, gently melt the butter over low heat (do not let it boil!).

 Add the water and milk. Allow the butter mixture to cool so that it is between 24°C and 30°C (75° F and 85°F).

 Add the remaining ingredients in the order listed above.

 Beat on low speed for 3 minutes, stopping occasionally to scrape down sides of bowl.

 Knead until smooth, 8 to 9 minutes.  Form a ball.

Lightly oil a large bowl with vegetable oil.  Transfer dough to bowl, turn to coat. Cover the bowl with plastic wrap, and then a kitchen towel. Let dough rise in a warm until doubled in volume, about 2 hours.

Filling

Savory

40 g butter

2 stalks of spring onion

3 stalks fresh parsley

1 shallot

3 cloves garlic

2 tsp garlic powder

1 tsp salt

1 tbsp milk

150 g mozzarella cheese

100 g ham

Spread 40 g butter on the rolled dough.

Mix all the ingredients together except cheese and ham, dot the mixture evenly.

Sprinkle ham then cheese.

Sweet

40 g butter

4 medium bananas cut in chunks

50 g sugar

1 tbsp cinnamon powder

Spread 40 g butter on the rolled dough.

Dot the banana chunks on the dough.

Mix the sugar and cinnamon powder and sprinkle evenly.

Assembling Cinnamon Rolls

Punch down the dough, transfer dough to a clean, lightly floured work surface.

Line 3 20-cm (8-inch) square baking tins with non-stick baking paper, set aside.

Roll out dough to a 38 cm X 61 cm rectangle.

Spread butter over dough, making sure not to spread on the 2.54-cm border edge (so that you can seal the roll).

Sprinkle filling mixture over margarine, making sure not to sprinkle on border edge, keep the border clean.  

Starting at the far edge of the dough, roll the dough (towards you) tightly into a log, pinching gently to keep it rolled up, stopping just shy of the border edge. 

Using a sharp knife, trim the left and right ends of the log (so you have a flush end at each end of the log).  The result will be a 61-cm (24-inch) log.

Using the tip of a sharp paring knife, slice the log every 4 - 5 cm.

Spacing rolls 1.27cm apart.

Cover baking tins with plastic wrap, then kitchen towel.  Let rise until doubled in volume, about 1 hour.  

After rising, rolls should be touching each other and the sides of the pan.  This is important for best results.  This will give the rolls the soft, moist outer edges.

Position rack in centre of oven; preheat oven to 170° C (335° F).  Bake, one tin at-a-time (to obtain uniform results), until the rolls are lightly browned, about 20 minutes.

Transfer baking tin to a wire rack.

Let's Stay Warm,

Jes