It’s my birthday, yay! And I woke up not wanting to bake myself a cake. Any baker buddies listening? But it was such a crisp morning that I couldn’t help but go back into my studio. Somebody gifted me a whole heap of cinnamon from Srilanka which was lying around in the kitchen. The smell of cinnamon and the sound of Simon and Garfunkel filled my morning and my head started spinning with happiness. What a perfect way to start a birthday morning!
And that’s that. I instantly knew that I had to do something with cinnamon and there it was, a deep craving for Cinnabons. I had found my birthday purpose.
Cinnabons or Cinnamon Pull Aparts are so easy to make and so delicious to be had, pretty much as soon as they’re out of the oven, with a cup of coffee. However, what they need is a little patience, as it’s always needed with any kind of work with yeast.
A few hours of watching the dough rise gives me such a thrill.
So here’s what you need to spread some warmth 🙂
- 200 gms warm whole milk
- 400 gms all purpose flour
- 50 gms sugar
- 1 egg
- 60 ml cooking oil
- 5 gms dry yeast
- 1 tsp salt
- Some egg for the egg wash unless we are drizzling it with some cream cheese icing !
- The filling
- 50 gms butter
- 1½ tbsp Cinnamon
- 100 gms brown sugar
- Take yeast in a bowl and pour over warm milk. let is rest for 5-8 minutes . It may or may not froth. Don't panic. Just make sure your yeast if of good quality. I use Prime yeast.
- Take flour, sugar, salt, oil in another bowl and pour the yeast mix a little at a time. Keep mixing as you add the yeast. You don't need a blender just keep stirring with a spatula.
- If your mixing bowl is large enough you could knead in the bowl itself, else transfer all the ingredients onto a table top and knead for a few minutes. Grease a bowl, place the rolled up dough in it and cover with a damp cloth and keep aside. Be patient.
- In about 2 hours the dough should double up. Knead it once more and flour the table top to roll out the dough into a rectangle.
- Using a pastry brush spread the butter across the rolled dough. Sprinkle cinnamon and all the brown sugar leaving about half and inch towards one end . If you like raisins then black raisins are lovely with this and u could add them here.
- Roll the rectangle gently into a log making sure the the sugar and the raisins don't fall out. Add some egg wash to the end which is not sprinkled with sugar and stick it such that it holds the log together.
- Using a sharp knife cut the log into slices and place them in a buttered rectangle tin.
- Cover with cling film and keep aside for a little less than an hour.
- Bake for 35 minutes at 165 degree Celcius in a pre-heated oven.
While it’s cooling, make some coffee, put on your favourite music and find your comfortable spot. Eat on! Happy birthday to me.