Those swirls of tender, pillowy soft rolls with ooey-gooey swirls of cinnamon-sugar, walnuts and raisins. Pulling apart fluffy layers dripping with caramelised goodness. Who needs therapy when you’ve got them? After having one-too-many cinnamon rolls/sticky buns from bakeshops around, I was convinced that these golden brown deliciousness can never enjoyed as often as I would like, without bursting a coronary or even a button for that matter.
Instead of unknowingly shovelling an insane amount of butter, white refined sugar, bleached flours into our mouths (Cinnabon, i’m looking at you!), I decided to make my own.
First, was to work out a recipe that would produce soft, fluffy base without being laden with fat or filled with weird food additive (like bread improvers, softeners, etc.. wth, really?) A tablespoon of fresh orange zest added a little extra something to the dough. Then, for the filling: cutting down the unnecessarily large proportion of butter. (Side note: an obscene amount of butter in a recipe seems to give most people an assurance that it would turn out ah-mazingly good. So wrong!!). To up the flavour quotient, I finally settled on a mix of spices + good french butter + dark brown muscovado sugar. Cinnamon, nutmeg, cloves, ginger, and a little black pepper. Unorthodox, but it works. Lightly toasting the walnuts and pecans greatly enhances their nutty aroma. Oh, then there are rum-soaked raisins. I also skipped the signature cream cheese icing – no way was I going to douse all those rich, warm, earthy flavours with a blanket of sweet frosting. After a number of tweaks and alteration to my recipe, here it is — Cinnamon rolls/buns (my way)