Tuesday, June 19, 2012

Cinnamon and Raisin Rolls

Ever since I moved back to Hong Kong, I no longer get to eat cinnamon scrolls from Bakers Delight. I miss eating these rolls very much so that's why I decided to make some of my own.

Cinnamon and Raisin Rolls
(makes 9 in a 8" pan)

Ingredients - bread:
210g bread flour
60g cake flour
40g sugar
1/2 tsp salt
6g yeast
1 egg
60g water
85g flour paste (tangzhong)
20g butter (softened)

Ingredients - filling:
30g butter (softened)
30g brown sugar
1 Tbsp cinnamon
60g raisins

Ingredients - glaze:
70g icing sugar
1 Tbsp water

  1. Mix the bread flour, cake flour, sugar, salt, yeast, egg, water and flour paste (tangzhong) together.
  2. When the dough is nearly mixed, add butter. Knead until it becomes elastic and smooth. The dough is ready when you can stretch the dough to like a thin membrane (transparent).
  3. Proof the dough until double in volume (you can place it in a microwave with a glass of hot water).
  4. Roll the bread dough to 30cm x 30cm.
  5. Prepare the filling. Mix the cinnamon and sugar together.
  6. Spread the butter, cinnamon mixture and raisins evenly.
  7. Roll the dough (towards you). Cut the ends and divide into 9 equal rolls. Do this by dividing into 3 and divide each into 3 again. Place the rolls into a greased 8" pan and proof until double in size.
  8. Brush some milk onto the rolls. Bake in a pre - heated oven at 160C for 15 minutes or until golden brown. Transfer onto a wire rack to let cool completely.
  9. Prepare the glaze by mixing the water and icing sugar together. You might need a bit more water to get the right consistency. Glaze the rolls.

Enjoy the yummy cinnamon rolls. They are yummy with ice cream on top! ha ha..



  1. Hi

    Tried your recipies but change it a bit. I put more butter like 40 g and it turns out really really nice. Light and soft and fluffy! Love it. Thanks so much! !

  2. This comment has been removed by the author.