Cinnamon Buns

The smell of cinnamon is really good, it goes very well with some desserts. One study found that the smell of cinnamon gives you a clear of mind. No wonder I always feel so good with the smell :) Cinnamon roll is one of the best breakfast and afternoon tea served with a cup of coffee... urhhhh... that's the most enjoyable yet relaxing moment.

I baked these cinnamon rolls into buns shape by baking it on a muffin pan. They looks like quite happy sitting on the muffin pan! Other than adding the raw sugar with cinnamon powder, I gave it some extra texture.

The buns was added with some honey toasted walnut and raisins soaked with rum. The texture is very nice with a bit of crunchy nuts and chewy raisins. Not to forget, the smell of cinnamon with the raw sugar is a winner!

Ingredients:

(A) 210g bread flour / 56g plain flour / 20g milk powder / 42g sugar / 1/2 teaspoon salt / 6g instant yeast

(B) 30g eggs / 85g water / 84g water roux (refer to water roux recipe)

(C) 22g butter

(D) 30g raw sugar / 1 tablespoon cinnamon powder / 40g raisin (soak with rum / 40g honey toasted walnuts

Recipe for the water dough "water roux": Cook 125 water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left (please don't over cooked it!). If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water roux here would be more than a recipe required, please according to the amount of the recipe required and do not add more or less.

How I made it:

1. Put all the ingredients (A) and water roux that made with ingredients (B) for kneading until it form a dough. Add the butter little by little and continue the kneading process until smooth and elastic and the dough no more sticking at the side of the mixing bowl (this method for dough hook kneading mixer, if using bread machine, add all the ingredients (A), (B) amd (C) together. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
2. While waiting for the dough, prepare the fillings. Mix the raw sugar and cinnamon powder together untill well combine. Soak the raisin with some rum. Toast the walnut on a medium low heat of non stick pan for about 5 minutes then add the honey continue to toast it for another 5 minutes. After the walnut cool down, chopped it into small pieces.
3. Flatten the dough with your hand and roll it out in longish shape with a rolling pin about 25cm x 40cm. Brush some water on the surface of the dough then sprinkle over all the raw sugar cinnamon mixture evenly.
4. Sprinkle the chopped walnut on the dough. Drain the soak raisin and sprinkle on top of the dough as well.
5. Roll it up to a long sausage shape and seal it tightly. Lightly floured a sharp knife. Cut into 12 portions and place on a muffin pan lined with the casing.
6. Cover with a cling wrap and let it proof for 40 minutes.
7. Egg wash the dough before send them into the oven. Bake at a 180C preheated oven for 15 minutes. Enjoy!