Since I have been baking every week at least once, I now have the confidence to try on my own. I realized that basically if I can bake a decent bread, I can bake a cinnamon roll. I used almost all of the ingredients from the last steakhouse dinner rolls I baked and changed a little bit. As I have said, the steakhouse dinner rolls taste and look good but I did not like the texture inside. I watched other videos of how to make sweet bread and I realized that after proofing the first time, I have to put pressure on dough to release the air so it will not be airy texture. I used the technique on the cinnamon rolls and the texture is so smooth and not airy. I am not really a cinnamon fan but this is delicious than cinnabon rolls we buy from the malls' food court. I think the difference is the caramel sauce and I also made vanilla cream cheese icing. I immersed the rolled dough in baking pan with the almond caramel sauce and bake them. The almond caramel sauce is a little bit candied and sticky on top of the cinnamon rolls.
Here is the recipe, the best I can recall.
Dry mix: 2 cups flour, 1/2 tsp salt
Wet mix: 1 stick butter, 1/2 cup milk, 2/3 brown sugar
Yeast mix: 1 1/2 tsp yeast, 1/2 cup warm water, 1 tsp sugar
Just follow the same instructions on the steakhouse dinner rolls video on previous post. The only difference is the preparation of cinnamon roll. Lay the dough in a rectangle shape. Sprinkle brown sugar, cinnamon
powder, ,any grind nuts (optional). Find a cinnamon rolls video on Youtube if needed.
Almond caramel sauce
melt 1/3 stick butter in a sauce pan
drop 1/2 cup chopped almond
add 1 cup brown sugar, let it caramelized
add 1/2 cup heavy cream or regular milk
Vanilla cream cheese icing
1/2 cup cream cheese, 1-2 tsbp confectioner sugar, 1 tsp vanilla
Since I have been baking every week at least once, I now have the confidence to try on my own. I realized that basically if I can bake a decent bread, I can bake a cinnamon roll. I used almost all of the ingredients from the last steakhouse dinner rolls I baked and changed a little bit. As I have said, the steakhouse dinner rolls taste and look good but I did not like the texture inside. I watched other videos of how to make sweet bread and I realized that after proofing the first time, I have to put pressure on dough to release the air so it will not be airy texture. I used the technique on the cinnamon rolls and the texture is so smooth and not airy. I am not really a cinnamon fan but this is delicious than cinnabon rolls we buy from the malls' food court. I think the difference is the caramel sauce and I also made vanilla cream cheese icing. I immersed the rolled dough in baking pan with the almond caramel sauce and bake them. The almond caramel sauce is a little bit candied and sticky on top of the cinnamon rolls.