Coffee Sweet Buns - Cinnamon Rolls

For this cinnamon rolls, I'm using the remaining half portion [weighs 500 gm] of the Coffee Sweet Bun Dough [recipe here] that's enough for baking 9 cinnamon rolls using a 7 inch baking tin.

 

These cinnamon rolls are lovely with soft bun texture, nice aroma of coffee blended with cinnamon and slightly sweet salty fillings.  Perfect healthy version of cinnamon buns minus the extra fats and sugar.  Serve immediately or warm up buns @ 120 degrees C for 5-10 minutes to enjoy a slightly crispy and soft buns before serving it.
Here is the bun and filling recipe.

Ingredients for the buns [Straight Dough Method]

[makes  18  buns]

100 gm plain flour  [you can replace plain flour and use all 500 gm bread flour]

400 gm bread flour
4 tsp instant yeast [I used 3 tsp]

100 gm sugar [I used 80 gm]

1 tbsp milk powder

1 tsp salt

1 small egg [20 gm] - can used large egg and set aside some for egg glaze

15 gm instant coffee granules dissolve in 260 - 280  ml hot milk and set aside to cool

60 gm butter
[you can use the whole portion to make 18 cinnamon rolls or half portion for 9 rolls]

Cinnamon Bun Filling [reserve 1-2 tbsp for topping]

120 gm brown sugar [I used  60 gm]

35 gm all purpose flour - sifted  [I used 2 Tbsp] 

2 tsp cinnamon powder [ I used 1 tsp]

100 gm cold butter - cubed [I used 50 gm]
a pinch of salt

[the filling quantity in red is enough for half portion of the bun dough]

1/2 cup each of raisins and chopped toasted walnuts - optional [1/4 cup]

1. Filling - Mix the dry ingredients well then cut in the cold butter until the mixture is crumbly.  Set aside in the refrigerator before using. 
2. For Dough - Mix all ingredients  [except butter].  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only]. OR
3. Shape dough into a ball.  Cover and leave to proof for 15 - 30 minutes. 
4. Punch down and divide dough into 2 portions of equal weight [about 500 gm].  Roll dough into round balls.   Take a portion and roll into a square piece about 12"x 12" [you can make several smaller pieces], spread 1/2 the filling  on top and not to near to the edges.  Sprinkle half of the raisins and walnuts [if using] over cinnamon fillings.
5. Roll up bread dough tightly into a swiss roll.  Cut into 9 equal portions.  Place each cut portion inverted onto baking tin.  Do the same for the remaining portion.
6. Leave to rise for 1 hour or until double in size.
7. Brush with egg/milk glaze.
8. Sprinkle buns evenly with reserved toppings.
9. Baked in preheated oven at 190 degrees [middle shelf]  for 25 minutes or until golden. 
10. Brush buns with some melted butter [can skip this step if you do not want the buns to be oily]. 
11. Remove immediately from tin and leave to cool on rack or serve.
12. Drizzle sugar glaze on cooled buns.

 

 

 

 

Optional Steps 7, 10 and 12
I omit these steps for a healthier version of cinnamon rolls.
Sugar Glaze Topping - mix slowly 60 gm icing sugar with 1 tbsp light cream at a time until creamy and smooth [lump free] but not thick for drizzling over buns.

I'm submitting this post to Bake Your Own Bread [BYOB] via girlichef