I had been wanted to try this recipe when it was posted by The Little Teochew, but never got a chance to until recently. The steps seem simple and straightforward, and the dough can be prepared one or two days ahead. What I did was I made the dough in the evening, left it overnight in the fridge, rolled and baked it in the next morning. And my flatmates probably blamed me for waking them up early on Sunday morning by the smell of fresh baked bread.
I made the rolls twice already in two consecutive weeks. My first trial wasn’t successful, but still tasted alright. Fortunately I could pinpoint where I made the mistake, and avoided making the same one in the second trial. It was when I dissolved the instant yeast in the milk mixture, the temperature was too high that the yeast cells were dead. So, I made sure that the mixture was just slightly warm before putting the yeast in. The rolls turned out softer and bigger, and I owed it to the yeasts for working hard to produce lots of carbon dioxide.
No-Knead Cinnamon Rolls
(yields about 16 rolls)
- 1 1/3 cup whole milk
- 1/3 cup vegetable oil
- 1/3 cup sugar
- 1 1/2 tsp dry yeast
- 2 2/3 cups plain flour (+ 1/3 cup)
- 1/2 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp salt
- 100g unsalted butter – melted (I used less)
- 1/2 cup brown sugar
- Cinnamon powder
- Raisins (optional)
- Chocolate bits (optional; I added these in first batch and used nutella spread in my second trial. I think chocolate bits are better)
- Chopped walnuts (optional)
- Mix the milk, vegetable oil and sugar in a pan.
- Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
- When the mixture is lukewarm to warm, but not hot, sprinkle in dry yeast. Let this sit for a min.
- Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
- Add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together. At this point the dough will be quite sticky, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two. This will give you a firmer dough. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.
- When ready to prepare rolls: Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough thin, maintaining a general rectangular shape.
- Drizzle melted butter over the dough. Mix the cinnamon and sugar and sprinkle them generously over the butter. You can also add raisins, chopped nuts, or chocolate chips.
- Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
- Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
- Let the rolls rise for 20 to 30 mins or until they look bloated, lightly brush with some egg wash, and then bake at a 180℃ pre-heated oven until light golden brown, about 20-25 mins.