“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” ―
I am forever in love with the smell of cinnamon and sugar whether they be on my pretzels or on my snickerdoodles. Still, nothing beats warm, fresh-from-the-oven cinnamon rolls that fill the house with a heavenly scent.
With humidity at only 58%, I decided it was time to once again attempt making cinnamon rolls. I had all the ingredients at home to make this treat and it was my chance to use my pastry mat from Hong Kong.
My first attempt a few months ago was a disaster because no matter how long I kneaded the dough and how much additional flour I put in, the dough was too bloody sticky and soft that I was not able to do anything about it except to just make a cinnamon loaf bread. Hey, it was still so yummy despite being in a different form! Too bad I forgot the recipe I used at that time.
For my second attempt, I followed the recipe of Anna Olson from her Oh Yum YouTube channel. Her recipe looked easy to make for an amateur like me. My only problem was I only had a hand mixer. I figured that if I was able to make Hokkaido milk bread using it, I should be able to make cinnamon rolls with it too.
Oh dear. The dough was still just as sticky as the last time I made it. I think I consumed 60 minutes kneading the dough, alternating between my hand mixer and my own hands. I also added what seemed like 1/4 cup of flour because everything was freaking sticky! I do not know if it was my flour or if I was simply unlucky because I could not achieve the smooth, baby’s bum texture of dough like I see bakers on YouTube get.
When I finally decided to give up with kneading because my arms were needing some rest already, I placed my dough in a lightly oiled bowl and covered it to let it rise. I left it alone for 90 minutes while I prepared the cinnamon sugar filling and the goo.
The goo! Oooh, it smelled wonderfully of butter, sugar and maple syrup! I added walnuts and raisins in the pan with my gooey syrup mixture because I am fond of cinnamon rolls with fruits and nuts. They give the buns some texture that I absolutely love. That being said, I do not get why A LOT of people hate raisins.
My favorite part about making bread is that I get to punch the dough as part of the degassing step. Boy, it’s therapeutic when I get to punch it and shout “Bam!” With this dough, I especially wanted to beat the gas out of it because it gave me a hell of a hard time kneading it. Thankfully, it was no longer too tacky after proofing.
Rolling out the dough into a rectangle shape so I can spread the filling was not as difficult as I was prepared for. The best part? I was able to roll the whole thing into a log! I was getting more and more excited because at this stage, I was far better from how it was during my first attempt. This looked promising!
Using a cooking twine, I sliced twelve pieces that were of uneven sizes. Yeah, I still have to improve a lot on that part. At least the twine made sure I didn’t squish my buns unlike if I used a knife. I have to thank Mom for the twine because there was no way I was using mint-flavored floss on my hard work.
I let the buns proof for another hour before finally baking them for 45 minutes at 350ºF. Oh my gosh! They look adorable sitting on that puddle of goo!
Oh my gosh! Achievement unlocked! I did it! I made my very own cinnamon rolls and I did not use store-bought dough.
Okay, happiness aside, I admit finding the amount of goo too much for the buns. I would probably use just half the recipe next time because I am not fond of overly sticky and soggy cinnamon rolls. After flipping the buns out, I poured around 3/4 cups of excess goo in a jar to keep and use for something else. I think it would be nice to pour on pancakes.
I also find that the buns browned a little darker than what I was aiming for. I was afraid the bottom half weren’t baked yet despite the tops already browning so, I held on to the last 5 minutes of the baking time. Perhaps lower temperature and longer baking time on my next attempt?
I am so proud of myself today despite the uneven sizes of the buns and the excess goo. It’s okay to have a lot of room for improvement because it only means more adventures in my kitchen. On my next attempts, I want a tighter roll, more filling, less goo and finally, even slices.
For now, I shall be enjoying this gooey, sticky fruit of my hard work.