I am in Cinnamon Heaven. The past few days I've been obsessed with this spice, so I've baked (and hogged) a whole load of cinnamon goodies. There's this earthy scent to cinnamon that gives your baked goodies a rich aroma and a unique taste which is all the more better.
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia.According to Wikipedia, cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus.[11] Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Bangladesh, Sri Lanka, Malabar Coast of India and Burma. Cinnamon, as a warm and dry substance, was believed by doctors in ancient times to cure snakebites, freckles, the common cold (thanks to Dr. Ganapathy who says there's nothing like cinnamon for the common cold and cough), and kidney troubles, among other ailments.
Cinnamon and sugar is probably one of the best flavors in the world. Add a tablespoon of finely ground cinnamon to a quarter cup of granulated white sugar and you have cinnamon sugar. It makes a nice addition to hot chocolate, doughnuts, churros and various other desserts. My apple pie is incomplete without cinnamon in it.
The past few days I've baked Cinnamon Rolls, Braided Cinnamon Wreath and Cinnamon Bread. Here are a few pictures.
 |
| The braided cinnamon wreath |
This is one of the best cinnamon sugar confections. You may believe it is very hard to do, when in fact it is quite simple. The taste is incredible. I need to make a few changes to the recipe and then I promise I'll post it some time soon.
Next, we have the cinnamon roll...ahhh!...just typing those words makes me crave for one yummy gooey soft roll.
 |
| doesn't it look perfect... |
I have several recipes for cinnamon rolls, but the one I loved the most was by Stephanie Jowarski of
joyofbaking.com. You'll find the recipe at the end of the post.
 |
| comfort food |
And I've saved the best for last, the
Cinnamon sugar pull apart bread. I think
JOY THE BAKER deserves an award for this recipe. I tried it just because the pictures looked too good to resist. I never expected to fall in love with it. My dad and I polished it off in 2 hours. This bread is now at the top of the list of my favorite comfort foods. This bread will definitely give you some sweet dreams. Recipe to follow.
As promised, here's the recipe for the Cinnamon roll.
Cinnamon Rolls (Buns) Recipe
by Stephanie Jowarski
Makes 8 rolls
Ingredients:
Dough:
4 1/2 - 5 cups (590 - 660 grams) all-purpose flour
1 package (1/4 ounce) (7 grams) (2 teaspoons) active dry yeast
1 cup (240 ml) milk
1/3 cup (75 grams) unsalted butter
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2.5 grams) salt
3 large eggs
Filling:
3/4 cup (160 grams) packed light brown sugar (I used dark brown sugar and it turns out just fine)
1/4 cup (35 grams) all-purpose flour
1 tablespoon ground cinnamon
1/2 cup (113 grams) unsalted butter, cold (cut into pieces)
1/2 cup (120 ml) raisins or currants (optional)
Half-and-half (or light cream) (I used milk)
Glaze: (Optional)
1/2 cup (58 grams) powdered (confectioners or icing) sugar
1 - 2 tablespoons half-and-half (light cream)
Cinnamon Rolls:
In the bowl of your electric mixer, fitted with the paddle attachment (can use an electric hand mixer), combine 2 1/4 cups (295 grams) flour and the yeast.
In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (about 120 degrees F) (50 degrees C) and the butter is almost melted. Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Then beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or knead by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (295 - 365 grams) flour until you have a soft dough that is smooth and elastic (3 to 5 minutes), but not sticky. Shape the dough into a ball and place in a greased bowl, turning once. Cover with plastic wrap and let rise in a warm place until almost doubled (approximately 1 1/2 - 2 hours). Then gently punch the dough to release the air and let rest for 10 minutes.
Meanwhile, make the filling. In a bowl stir together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly.
Roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Lightly brush one end of the dough with a little half-and-half or light cream (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces. Arrange rolls in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) glass baking pan. Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls to rise, at room temperature, until almost doubled (about one hour). (At this point you can refrigerate the Cinnamon Rolls overnight (up to 24 hours). Next morning, remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for about 30 minutes.) Break any surface bubbles with a toothpick. Lightly brush rolls with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown, and a toothpick inserted into one of the buns, comes out clean. Also, if you lightly tap on the top of the buns they should sound hollow. If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter. Drizzle with the Powdered Sugar Glaze.
Serve warm or at room temperature.
Happy Baking!
