Cinnamon Varieties: Cinnamon Roll
By PutoPinoy on Saturday, June 02, 2007 At
Saturday, June 02, 2007
Ingredients for Filling:- mixture of 50 grams each of cinnamon powder and brown sugar
- 300 grams raisins
- 1 kg glazed fruits
- 250 grams roasted cashew nuts
- egg wash made from 1 egg and 1 tbsp water
- dough cutter
- rolling pin
- a pair of scissors
- muffin pan
- greased sheet pans
- oven preheated to 375°F for 30 minutes
Mix the filling ingredients together in a bowl. Set aside some sugar for the cinnamon roll.
Procedure
- Get one piece of the main dough. Flatten it with a rolling pin to remove trapped air.
- Spread butter over the flattened dough, leaving 1/2 inch area from the edge on each side unbuttered.
- Put the cinnamon filling on the buttered area of the flattened dough.
- Fold an inch from the edge on one side of the dough, roll and shape it in the form of a tube. Make sure the filling is covered inside the rolled dough.
- Seal the dough by pressing the unbuttered edges together. Smoothen the sealed ends.
- Roll the dough again to make it longer and smoother.
- Slice the dough crosswise into eight pieces.
- Put one teaspoon of cinnamon powder, brown sugar and water in each hole of the muffin pan.
- Put one piece of the sliced dough in each hole of the muffin pan ready for baking.
Baking
- Preheat oven to 375°F for 30 minutes. Bake for 20 minutes at 375°F until they turn golden brown or glossy.
- When done, remove from the oven and cool.
- Serve or wrap for future use.
