No Oven Cinnamon Bread Rolls | Cinnamon Rolls (no oven recipe)
Ingredients:
2 cups all purpose flour
1/4 cup white sugar
1 1/2 tsp instant dry yeast
1/2 tsp salt
1/2 cup powdered milk
1 egg
3 tbsp unsalted butter/margarine, melted
3/4 cup water
Tangzhong(bread starter/water roux)
6 tsp all purpose flour
5 tbsp water
Filling:
5 tbsp brown sugar
5 tbsp unsalted butter/margarine, softened at room temp.
4 tsp ground cinnamon
1/4 cup cashew nuts, crushed
Cream Cheese Glaze:
1 cup powdered sugar
2 tbsp unsalted butter/margarine, softened at room temp.
4 tbsp cream cheese, softened at room temp.
2 tbsp milk
1 tsp vanilla extract
Toppings:optional
2 tbsp crushed cashew nuts
Procedure:
1) Tangzhong: Combine 5 tbsp water and all purpose flour. Cook over med. low heat and constantly stirring until thickened
2) In a bowl combine water, butter, egg and water roux. Mix well
3) In a separate bowl combine all purpose flour, powdered milk, yeast, salt and white sugar. Mix well
4) Combine wet and dry ingredients.
5) Optional: rest dough for 20 min.
6) Knead dough on a lightly floures surface
7) Knead until it becomes a slightly sticky dough
8) Place dough into a lightly greased bowl
9) Cover and let it rise for 1 hr. and 30 min.
10)Filling: Combine brown sugar, butter and ground cinnamon. Set aside
11)Deflate the dough and form the dough into a rectangle
12)Spread filling evenly onto the dough
13)Sprinkle crushed cashew nuts(optional)
14)Roll the dough into a log
15)Cut into 8 equal parts
16)Transfer cinnamon roll into a lightly grease pan
17)Cover and proof(final rise) for 45 min.
18)Preheat big pot/cauldron/big kawali for 10 min. over high heat
19)Cook for 25-30 min. over med. low heat
20)Cream Cheese glaze: Combine butter, cream cheese, vanilla extract and milk. Gradually add powdered sugar
21)Cool completely
22)Pour the glaze and top with cashew nuts
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