Wednesday, August 7, 2013

Classic Cinnamon Rolls (Williams-Sonoma)

Indeed these cinnamon rolls are truly classic...

classic cinnamon rolls Williams Sonoma
The classic cinnamon rolls look - Irresistibly beautiful, isn't it?

Classic? Not entirely... Kiddish? A little... Why? Baking and eating these rolls reminds me in my late teens loving cinnamoroll and the lovely smell of freshly baked cinnamon rolls at the basement of Wisma Atria circa 1992, right in front of the exit of Orchard MRT train station. Like how Ju, The Little Teochew describes in her post, I was a student too at that time and love hanging out at Orchard after school. I didn't have a lot of extra pocket money to buy these cinnamon rolls but enjoying the free smell of cinnamon at Wisma Atria does make me feel good...

classic cinnamon rolls Williams Sonoma
My schooling days favourite: Cinnamoroll and Cinnamon Rolls!

For this reason, I always want to bake cinnamon rolls and thought of proposing Flour's Famous Sticky Buns at first for this bake-along with Joyce from Kitchen Flavours and Lena from Frozen wings. Then, I realised that Flour's Famous Sticky Buns is using about 500g of butter and changed my chosen recipe to this Williams-Sonoma one which requires only 100g of butter in total!

Honestly and not bragging, I think I have chosen a great recipe... LOL! These cinnamon rolls are extremely delicious and I have no regret at all baking these. This is what I did....

For a real classic taste, I have decided not to add raisins in my rolls. I made 40% of the recipe into cinnamon rolls and 60% into plain sweet butter rolls.


Shaping the rolls
Making the rolls' sticky bottom (or top, depending on how you want to eat them)
Placing the rolls in baking pans
Watch them growing...
More butter? You will think that this amount is ok comparing to Flour's Famous Sticky Buns.
Enjoy the smell of cinnamon rolls baking... Like the basement of Wisma Atria circa 1992?
classic cinnamon rolls Williams Sonoma
Speechless moments - I can't wait to pinch a roll after this shot!
classic cinnamon rolls Williams Sonoma
Priceless moment indeed!

Here's the recipe from the book, The Williams-Sonoma, Baking Book
(with my modification and note in blue)

Make 14 Rolls

1/4 cup (60 ml) warm water (110-115°F / 43-46°C)
1/2 cup (125g) plus 1 tsp granulated sugar
(reduced to 60g)
2 1/2 tsp active dry yeast
1 tbsp unsalted butter, at room temperature
3 1/2-4 cups (545-625g) all-purpose flour
(I have used 100g Italian OO flour and 500g bread flour)
1/2 tsp fine sea salt
2 large egg yolks
1 cup (250 ml) warm whole milk (110-115°F / 43-46°C)
(replaced with 250ml of warm water + 35g milk powder)
1 1/2 cups (330g) firmly packed light brown sugar
(reduced amount according to *)
6 tbsp (90g) unsalted butter, melted
(not all that I used are melted)
1/2 cup (155g) light corn syrup
(reduced amount according to *)
2 tsp ground cinnamon
1/2 cup (90 g) raisins, soaked in warm water for 15 mins, drained, and squeezed dry
(I didn't add this)

In a bowl, combine the warm water and 1 tsp granulated sugar. Sprinkle with the yeast and let stand for 2 mins, then swirl and let it stand until foamy, about 5 mins.

Spread the butter over the bottom and halfway up the sides of a large bowl. In another large bowl, combine 3 1/2 cups (545 g) of the flour, the 1/2 cup (125 g or 60g) granulated sugar, and the salt. Make a well in the center and pour in the yeast mixture, egg yolks, and warm milk. Slowly mix together until the dough can be formed into a large ball. Transfer the dough to a floured work surface. Knead, sprinkling with the remaining flour as needed to keep the dough from sticking, until smooth and elastic, about 10 mins.

Gather the dough into a ball, place in the buttered bowl, and turn to coat all sides with butter. Cover with a kitchen towel. Set in a warm, draft-free place and let rise until doubled in size, about 1 1/2 hrs.

Instead of kneading by hand, I've placed all my ingredients into my bread-maker and use "dough" setting to knead and prove the bread dough for 1 1/2 hr. I didn't use any warm or scalded milk and replaced it with milk powder plus water instead.

In a bowl, mix 3/4 cup (185 g) of the brown sugar, 2 tbsp of the melted butter, and the corn syrup to a smooth paste. Scoop half into each of two 9 inch (23cm) round cake pans and spread over the bottoms. In a small bowl, mix together the remaining brown sugar and the cinnamon.

* For 40% of the recipe, I mixed 70g of brown sugar, 1 tbsp of melted butter and 60g corn syrup into a smooth paste and spread it over one 20cm round cake pan. In another bow, I mixed 70g of brown sugar and cinnamon together.

Punch down the dough. Turn the dough out onto a lightly floured work surface and roll into a 10-by-18-inch (25 x 45 cm) rectangle. Brush with 2 tbsp of the melted (or softened) butter. Scatter with the raisins, pressing them in lightly (I didn't do this). Sprinkle the dough (only 40% for mine) with the cinnamon-sugar mixture. Starting at one long edge, roll the dough tightly into a cylinder. Cut off and discard the rough ends. Cut the cylinder crosswise into 14 rounds. Place 1 round in the center of each pan. Arrange the remaining rounds around it. Cover and let the dough rounds rise until doubled, 45-60 mins.

Preheat the oven to 350°F (180°C) or 160°C fan forced. Brush the rolls with the remaining melted (or softened) butter. Bake until golden brown, about 30 mins (I baked for 30 mins). Place a wire rack over each pan and invert the rolls. Let cool and break apart to serve.

Note: I prefer to use softened butter instead of melted ones because I prefer the butter to melt and absorb into the bread dough while baking.

Happy Baking
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Please note that the linky tool for bake-along is no longer available.

49 comments:

  1. Wow!!!Like I said before you are really a pro in baking bread and rolls:)) Do you think this dough can be refrigerated and baked the next day?

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  2. drooling over here, glad to have found ur blog, following u from now on....
    http://raaazzzfoodlove.blogspot.in/

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  3. The cinnamon rolls looking great and the smell of cinnamon make the rolls taste more yummier.

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  4. Hi Zoe , Boy these look yummy ... you can gain 5 pounds by just drooling at the pictures ... now I think I will hop over to Lena's and gain 5 more :). I'm following you to keep up with your latest yummy goodies .

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  5. Ya, I love the smell emitted from Cinnabon store whenever I walked pass and really couldn't resist buying them! Hope I can find time to bake these delicious rolls during the long weekend break.

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  6. Zoe, just hop over from Lena's blog. yours cinnamon rolls look yummy too, especially with the syrup on top!

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  7. Hey, lady from the same era! :D

    Yes, I remember those days at Wisma Atria when Cinnamon rolls were such a big hit in Singapore. Watching outside the bakery through the glass panel how the worker made and spread the dough, placing the butter slices neatly and systematically, rolling it up into long cylinders and cut them into rounds.

    Oh boy, Wisma was such a hip place then! :D

    Thanks for the memories! :D

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  8. Zoe, I absolutely heart those memories!! I remember I used to temp at this office in Takashimaya so whenever I go to work in the morning, I had to pass by the Saint Cinnamon's at Wisma. The smell was definitely very overwhelmingly good with the cinnamon and sugar and chocolate in the air. I had to buy one almost each time ;P Your cinnamon rolls is definitely looking good!!

    I was just thinking about Flour's cinnamon rolls recipe now that you are saying it. 500g butter vs 100g butter?! @@ Thank goodness you chose this one.

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  9. Hi Zoe,
    Yes, you picked a delicious recipe! These rolls are so yummy! Mine was all gone by the next day! And love the fragrance of the sweet cinnamon!
    Thanks for a yummy selection!

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  10. Excellent photography. Very well done.

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  11. Oh, this is g-o-r-g-e-o-u-s! Really making me hungry too..lol

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  12. I am just drooling looking at all your cinnamon roll pictures with the stickey gruey icing on top... yumms

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  13. Zoe,I love cinnamon rolls.I can only imagine the smell of your house while these were baking. I love that fluffy texture.

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  14. I'm sitting having my morning coffee and wishing I had one of these delicious looking buns to go with it.

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  15. I just can't take my eyes off the pictures...

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  16. Hi Zoe! I love the shot of the sticky and gooey syrup dripping off the bread! Thanks for choosing this recipe, it was indeed great! :)

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  17. I love how your dough puffed up & went over the container after the 1st proofing! Your cinnamon rolls look definitely soft & delicious!

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  18. oh gooooooooood. The money shot is that last one with the cinnamon syrup dripping down. Good lord!

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  19. I am salivating just by looking at the photo of your cinnamon rolls, yum yum!

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  20. Seriously drooling over the overflowing cinnamon syrup pics!! Looks amazingly soft and yummy

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  21. hi zoe! indeed this is a good recipe and am actually very impressed by the texture of the buns. I also left the raisins out, not becos of any classical reasons , simply becos i thot without the raisins it will be easier to roll them in !

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  22. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 8, 2013 at 1:32 AM

    Oh no, another cinnamon rolls! All 3 in a row... just hopped over from Lena's and Joyce's blog and drooling over their cinnamon rolls. I'm going to dream of cinnamon rolls tonight. I think better try my hands on this and hope that it won't end up in the garbage bins (I'm used to when come to baking).

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  23. delicious!!! I love cinnamon rolls Zoe:))

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  24. These are beautiful--I wish I had the time right now to bake along on this one...

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  25. Cinnamon rolls make a house smell like a home!

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  26. Looks divine, mindblowing rolls..

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  27. You can never go wrong with Williams-Sonoma cinnamon rolls! Yum!

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  28. Ohhh, look so delicious, I'm drooling!

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  29. Zoe, your cinnamon rolls are gorgeous! I am crazy about cinnamon rolls too. You are making my tummy rumble....

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  30. I could do with some cinnamon rolls now for sure! It's chilly again in London and I'm falling asleep at my desk- that and a cup of tea- YES PLEASE. They look gorgeous- the rolls AND those golden orange yolks- such a joy to work with good produce don't you think? Good one x

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  31. Yum!! These looks so sweet and sticky!! amazing!!!!

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  32. Confession: I'm a sucker for cinnamon rolls. I'm glad the Williams Sonoma recipe worked out well for you!

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  33. Oh these look incredibly good Zoe! Cinnamon rolls have a place in my heart too, love the smell of them very much too.

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  34. Zoe, your amazing cinnamon rolls are truly CLASSIC...you've made it so perfect, oh my,oh, my~ The brown sugar and cinnamon, and the ooey-gooey dripping glaze close up has me craving and totally drooling over the moist and flaky rolls! xo

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  35. This is my new go-to cinnamon roll recipe, I doubt they will turn out as lovely as yours though!

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  36. I do believe I can smell those cinnamon rolls from here, Zoe. Please don't tell me it's just my imagination. I can dream:)

    Thank you so much for sharing...

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  37. HI Zoe,
    Your cinnamon rolls looks fab!
    Can i have a piece for my breakfast to go with kopi..lol

    mui

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  38. Oh yum - these look pretty amazing! I bet they are wonderful hot from the oven.

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  39. Zoe, these cinnamon rolls look delicious. I love the smell of fresh baked cinnamon rolls. =)

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  40. Wah... steady man. Wonderful pics too. If you opening bakery shop to rival breadtalk I'd invest!
    HY

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  41. I love how fluffy those rolls are ! It looks beautifully-baked as well ! I think I'm gonna make it if I'm not too lazy :P

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  42. wow wow yum yum.... will definitely bake this too
    I LOVE LOVE LOVE cinnamon roll!
    yours looks excellent!

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  43. Yummy cinnamon rolls. Love to eat it, please courier some to me.... ;)

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  44. Hi Zoe, I love cinnamon rolls, yours look soft and fluffy.

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  45. Thanks for sharing. I baked your recipe. They are so good and my guests asking for more. It is an awesome recipe.

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