Lazy (Yudane) Cinnamon Roll Cinnabon Copycat & Others
Note 1 : My first attempt at Cinnamon Roll (or as long as I can remember). Inspired by <https://www.spendwithpennies.com/copy-cat-cinnabon-recipe-delicious-cinnamon-rolls-at-home/> and a twist on the bread (shokupan) for extra softness <https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/#recipe>. Brian Lagerstrom also inspired me a lot <https://youtu.be/sfHT7r4XoJY?si=HnL8PpABlqVet-bU>.
Note 2 : I used all purpose flour because I ran out of bread flour. 😅 Actually not bad, produces softer bread.
Note 3 : I also ran out of cinnamon powder. So I just eyeballed it.
Ingredients :
A. Yudane
50gm bread flour (I used all purpose)
50gm boiling water (above 90°C)
1. Prepare the night before. Cover and refrigerate.
B. Bread
150ml warm milk
1 tbsp sugar
4gm instant dry yeast
240 bread flour (I used all purpose)
40gm sugar
1/4 tsp salt
1 whole egg, beaten
10gm butter
1. Bloom yeast in warm milk & sugar for 5-10 minutes. Set aside.
2. In a breadmaker, combine flour, sugar, and salt. Mix well. Set the breadmaker to knead for 20 minutes.
3. Pour in the yeast mixture into the flour mixture. Mix well.
4. Pour in the beaten egg into the dough. Mix well.
5. Break yudane into smaller pieces. Put it into the dough piece by piece. Mix all of them until well incorporated to form a shaggy, wet dough.
6. Once a shaggy, wet dough took form, with one part of the dough constantly touching a side of the breadmaker, throw in the butter. Leĺt the machine knead the dough for a full 20 minutes.
7. After 20 minutes, let the dough rest for 1 hour.
8. In the meantime, for Part C, cream butter, brown sugar, cinnamon, and vanilla essence with a hand-mixer to form a buttercream. Set aside until further use.
9. After 1 hour, take the dough out onto a well-floured surface. Sprinkle more flour on top of the dough and roll it flat into a rectangular shape.
10. Spread the cinnamon filling onto the rectangular dough. Roll the dough as tightly as possible. Cut into 6 rolls with a thread / wet serrated knife.
11. Arrange the rolls into an 8-inch baking pan. Line the baking pan with baking paper first. Let them proof for another 45 minutes, covered with an aluminium foil.
12. After 45 minutes, store the roll into the fridge for at least 30 minutes. In the meantime, preheat your oven for 185°C no fan.
13. After 30 minutes, bake the dough covered for 20 minutes.
14. After 20 minutes, bake the dough uncovered for another 5-7 minutes, depending on how brown you want them to be.
14. Serve warm.
C. Filling
1 - Cinnamon Butter
60gm butter
60gm brown sugar (because 80gm is too sweet)
2 tbsp cinnamon powder
1 drop of vanilla essence
1. For incorporation with dough, see above.
2. Cream butter, sugar, cinnamon powder and vanilla essence until light and fluffy, almost like a buttercream. Then, store until further use.
2 - Butter Raisin
50gm raisins
15ml milk
60gm butter
80gm sugar (becoz raisins are quite sour)
1/2 cap of vanilla essence
1. Soak raisins in milk for at least 15 minutes. Then, strain the milk for further use.
2. Cream butter, sugar, vanilla essence, and leftover milk from raisins until light and fluffy, almost like a buttercream.
3. After that, fold 3/4 of the raisins into the buttercream mixture. Save 1/4 for sprinkling on top of the bread dough. Sprinkle some sugar / honey on top of bread dough if you like it as well.
3 - Chocolate Filling
250ml milk
150ml water
40gm cocoa powder
100gm sugar
40gm corn starch
40gm butter
1 cap vanilla essence
1. Combine all in a pot. Cook on top of low flame while whisking all the way.
2. Turn off the heat when filling has thickened considerably.
3. Use as bun filling when cooled down.
4 - Custard Cream Filling
1/4 cup flour
1/4 cup sugar
1 cup milk
A pinch of salt
1 tsp vanilla essence
4 egg yolks (or 2 whole eggs)
1 tbsp butter, room temperature
1. Separate egg yolks in a bowl and whisk until well blended. Set aside.
2. Mix flour, sugar, milk, salt, and vanilla essence in a pot. Cook on top of low flame while whisking continuously until filling has considerably thickened.
3. Strain egg yolk mixture in a thin line into the custard filling while whisking continuously. When custard is well mixed, remove from heat.
4. Add in butter. Whisk until butter until well incorporated. Set aside to cool for further use. Can refrigerate for up to 2 days.
5 - Chicken Curry Filling
300gm chicken breast, diced / minced
300gm potatoes, pre-boiled & diced fine
1/2 medium red onion, diced fine
2 garlic cloves, ground fine*
1/2 inch ginger, ground fine*
1 tsp coarse salt, ground fine*
1 sprig curry leaves
2-3 tbsp curry powder
1 tsp worcestershire sauce
1 tbsp daun sup, coarsely minced
1/2 tbsp chicken stock powder
1 tsp black pepper, ground fine
2 tbsp sugar
2 cups water (added as needed)
1 limau kasturi juice
1. Sautee onion in oil until slightly wilted. Then add in ginger+garlic+salt paste and curry leaves. Sautee until aromatic.
2. Add in curry powder and sautee until light and blooming.
3. Add worcestershire sauce and sautee until aromatic.
4. Add in chicken. Sautee until chicken is slightly cooked.
5. Add in potatoes, chinese parsley (daun sup) leaves, chicken stock powder, and black pepper. Sautee until well mixed. Then, add in water. Cook until simmering and potatoes has softened a lot.
6. Add in sugar and taste with other seasoning when water has considerably evaporated (halved). Add in more water where required to soften the potatoes.
7. Add in juice from limau kasturi. Cook until filling is quite dry. Keep off from heat when done and let cool (for at least 2 hours). Store in airtight container in the fridge afterwards until further use.
Other breads
i. Charcoal Bread
Yudane
50gm all purpose flour
50gm boiling water
Bread
150ml warm milk (170gm warm milk)
1 tbsp sugar
4gm instant dry yeast
240 bread flour (I used all purpose)
1 tbsp (10gm) activated charcoal powder
40gm sugar (60gm sugar)
1/4 tsp salt
1 whole egg, beaten
10gm butter (15gm butter)
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