These Classic Cinnamon Rolls baked in the Remoska are perfectly light, fluffy and spicy. They make a great breakfast or sweet treat for morning and afternoon tea that can easily be prepared without an oven!
225gr (1 1/2 cup)Plain / AP Flour(plus a little bit more if needed)
30gr (2 tablesp.)Unsalted Buttervery soft
1Eggat room temperature
45gr (3 tablesp.)Unsalted Buttervery soft
45gr (4 tablesp.)Brown Sugar
In a small bowl, mix the lukewarm Milk, one tablespoon of Brown Sugar and Yeast. Set aside for 10-15 minutes, or until froth/bubbles appear on the surface (see note 1).
125 ml (1/2 cup) Full Cream Milk (Whole Milk), 40 gr (3 1/2 tablesp.) Brown Sugar
Place the Flour, rest of the Brown Sugar and Cinnamon in the bowl of your mixer (or a large mixing bowl of making by hands). Add the Milk/Yeast, Egg and soft Butter. Knead for a couple of minutes on medium speed until combined, then add the Salt.
40 gr (3 1/2 tablesp.) Brown Sugar, 225 gr (1 1/2 cup) Plain / AP Flour, 1 teasp. Ground Cinnamon
Continue to knead on medium high speed for another 5 to 8 minutes, or until the dough is pulling from the edges, is very soft and stretchy (see note 2). Cover the bowl with a tea towel and leave to proof in a warm place for about 1 to 1,5 hours, or until doubled in size
30 gr (2 tablesp.) Unsalted Butter, 1 Egg, 1 pinch Table Salt
Mix the soft Butter, Brown Sugar and Cinnamon in a small bowl to get a paste. Set aside.
45 gr (3 tablesp.) Unsalted Butter, 2 teasp. Ground Cinnamon, 45 gr (4 tablesp.) Brown Sugar
Punch the dough to deflate it, then transfer it over a lightly floured surface. Roll into a large rectangle, about 30x40cm (12x15inch).
Spread the Cinnamon filling over the dough with a small offset spatula. Cut the dough into 12 long strips, then roll each strip to create your cinnamon rolls (see note 3).
Optional: line the Remoska Pot with baking paper (see note 4).
Place the cinnamon rolls inside the pot, leaving a little bit of space between each rolls. Cover with the glass lid and leave to proof in a warm spot for about 1/2 hour, or until the rolls have risen again.
Replace the glass lid with the Baking Lid, plug it in and turn it on. Bake for 22 minutes, then turn off the lid. Leave covered with the (turned off) lid for another 5 minutes, then remove the lid. Leave to cool down slightly, then lift the rolls out of the pot.
Enjoy warm straight away, or keep at room temperature until ready to be eaten (it is recommend it to reheat them up slighty before eating).
General Disclaimer: I highly recommend using the measurements in grams/ml (instead of cup/spoon) for more accuracy and better results.Ingredients Notes:
Milk: should be lukewarm (about 40'C), but make sure it is not too hot or it will kill the yeast.
Yeast: Instant Yeast can be replace with Active Dry Yeast (but make sure to do step 1 in this case).
Flour: Plain/AP Flour can be substituted with Bread Flour for a lighter crumb.
Note that if you are using Dry Yeast, this step is optional as you do not need to bloom (rehydrate) dry yeast. I like to do it to make sure the yeast is alive before I start preparing the dough. If skipping, add all the ingredients (except salt) directly in the bowl). If using Active Dry Yeast, it is imperative to do this step.
To know the dough has been kneaded for long enough, do the "windowpane test": pull a little bit of the dough and stretch it between your fingers. The dough should easily stretch without reaping and you should be able to see light come through it (like a windowpane).
This technique gives you much neater rolls, and you don't have to worry about cutting through the filled rolled dough. Alternatively, simply roll the filled dough into a long log shape, then cut off 12 individual rolls.
This is to help you lift them out of the pot more easily only; the pot is non-stick.