I am never making these cinnamon scrolls again! I am still recovering from the sugar coma I entered yesterday after scarfing down more of these rolls than any person should. They were just soooo good fresh from the oven.
I had a fabulous holiday to France just under 18 months ago to visit my lovely friend Denyse who lives near Montpelier. It is a beautiful part of the world and I had a great time strolling around old cities, sitting in cafes watching the world go by, eating lots of local cheese and of course catching up with Denyse. One of the other things I loved was the pain aux raisins that were made by the bakery in her local village. They were just packed with melt in your mouth goodness. The pastry was so deliciously flaky and light and the sweetness was there but not in an overpowering way.
Baking is not one of my strong points but it is something I would like to work on this year. I have very strong memories from when I volunteered in Namibia of trying to make bread using a Jamie Oliver recipe and it turning out as a very good tool for defending myself from potential burglars and not much else. I am not so bad with things like biscuits and cakes but stray away from those items and I am floundering.
I take part in a monthly link up party Our Growing Edge. The party is about connecting food bloggers and inspiring us to try new things. This month is hosted by Francesca from Fearless Kitchen. When I was thinking about what to make for this party, I thought I would give pain aux raisins a try as I haven’t been able to find anything like what I had in France here in Canberra. The Canberra pain aux raisins are good but not amazing. Why I thought I could do better when I can’t bake is a bit beyond me but why let logic get in the way of an idea. But I went looking at recipes they were definitely a step above my baking skill level. But cinnamon rolls looked like a good first step in learning to make pan aux raisins.
There are a lot of cinnamon roll recipes out there but one that was getting great reviews was the Pioneer Woman recipe. But there was no way I was making a full batch – what would I do with 8 pans of cinnamon rolls – other than expand my hips to a size where I can’t leave the house. I have friends but not enough who live close enough to offload that many hot cinnamon rolls while they are still fresh. I also had a look at this recipe take on the original recipe which reduced the recipe by half and also suggested getting to the bake stage the night before and then just popping in the oven for breakfast. This was my initial plan but didn’t quite happen.
I made a quarter batch using the following ingredients:
For the rolls:
- 235ml of full cream milk
- 1/4 cup of vegetable oil
- ¼ cup of white sugar
- 5g of dry yeast
- 2 cups of plain flour (plus ¼ cup extra reserved)
- Heaped ¼ tsp of baking powder
- Just under a ¼ tsp of baking soda,
- ¼ tbs of salt
- ¼ cup of melted butter plus a couple of extra teaspoons for the bottom of the pan
- ½ cup of sugarfor the flavouring in the middle of the rolls
- About a tbs of cinnamon (I just sprinkled a nice coating)
For the maple frosting:
About 200g of powdered sugar. I wasn’t sure how much was in a bag of powdered sugar so I added in a 100g and that was nowhere near enough so I think I added about another 100g.
- ½ tsp of maple syrup
- 2 tbs of full cream milk
- 1 tbs of melted butter
- 1 tbs of brewed coffee
- A pinch of salt
What can I say. I think these are some of the best things I have ever made. What surprised me the most is how light they were – especially after my Jamie Oliver bread disaster! The rolls came out so lovely and fluffy. I followed the recipe pretty much as given but note my comments below. Because I made a quarter batch I was able to roll all the dough in one go and make one log for slicing.
Like some of the other photos I have seen of this recipe on pinterest, my glaze obviously wasn’t thick enough and didn’t sit on top of the rolls like they did in the original recipe. The glaze looked right in the bowl but must have been a bit runny. Not that it affected the taste in anyway. I also sliced mine a bit thin but again still delicious.
I also couldn’t find a small foil cake tin so I used roasting tin but I think if I was to make these again I would just use a couple of my normal baking tins. I suspect they might take a little bit longer to cook in a thicker dish?
I took some over to my friend Victoria who seemed quite pleased with them and I have frozen the rest. I’ll let you know how they defrost.
I made the rolls over a period of two days. I made the dough and then left it in the fridge overnight. The initial dough took about 1 and half hours. The original recipe says to allow the milk mix to cool for an hour but I only left it about 15 minutes. After adding the baking soda, baking powder, salt and extra flour to the dough, I left it in the fridge overnight. When I got the dough out of the fridge it took about 15 minutes to rollout the flour, get the butter melted and all the other steps needed to get the rolls in the pan. They then cooked for 20 minutes and while they were cooking I made the glaze. So all up cooking time is about 2.30 hours including the hour for the dough to rise initially. If you don’t put the dough in the fridge overnight you can have these ready quicker, but allow some time for the dough in the fridge to make them easier to work with (or at least that is what others recommend).
If you have read this recipe then you know that I am not even going to contemplate posting the calories. Denial is a wonderful thing.