Cinnamon rolls...super fast!

I've been wanting to make super speedy cinnamon rolls for ages!  Ever since this recipe when they tasted great but...took...so...long...to...make!

Patience is not my greatest virtue :-)

So a super speedy no-rise cinnamon roll has been on the cards for some time. Obviously it also had to be healthy (as far as possible) and offer a gluten free option (note: I have used oat flour which some will have sensitivities to). Finally I have a little recipe to share with you.

I made a small batch but you could easily double this recipe. I made these rolls in a mini muffin tray. I encourage you to do the same, but in order to get a soft 'crust' make sure the dough is sized to almost touch the sides of the tray before they go in the oven, since they don't rise much and any 'air gap' will give more of a crust...not that this matters (that's what mine were like) I just felt that next time round i'd try this method for a softer option. You could also loosely cover with foil to reduce browning and drying of the tops.

I tried both spelt and oat flour rolls, both tasted good, the spelt had a slightly more 'bready' feel to it' which I guess it to be expected and it rose a little more during baking, although between the two I don't have a clear favourite.

You can make this roll as naughty or as virtuous as you like with your own desired level of sugars and syrup or frosting added. I used this mincemeat filling to amp up the Christmassy theme with some extra extra coconut sugar added....it made for an amazingly moist filling...I would definitely recommend using a really thick moist filling like this!

I still have so many Christmas themed recipes to share...oh well my '12 days of Christmas' may have to continue over the entire Christmas period....too bad ;-)


Keep your eyes peeled for a round-up tomorrow (it will replace Silent Sunday)...there are so many great recipes and funky ideas out there!

Recipe: No-rise cinnamon roll

Makes 6 mini rolls

Ingredients:

1 cup flour*
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
pinch salt
approx. 1/3 cup soy yoghurt (or other plain style yoghurt)
1 tbs coconut oil melted
2 tsp agave
Filling: 3 tbs mincemeat, 1 tsp cinnamon and 1 tbs coconut sugar
Decoration: chopped nuts and maple syrup

*Either use 1 cup wholemeal spelt or use a heaped 3/4 cup oat flour with 3 tbs tapioca starch and 1 tbs ground chia/flax)

Method:

Mix the dry ingredients in a medium bowl and then add the wet ingredients. Mix lightly but well, the mixture should be lightly tacky but you should be able to handle it with floured hands.

Lightly knead the mixture onto a non-stick surface to form a rectangle approx 1cm thick, gauge the width of the rectangle based on the size of mini muffin or cupcake trays so that when rolled up it will fill them nicely. Mix the filling ingredients together, warm if necessary so that it is easy to spread across the surface of the dough right to the edges.

Carefully roll the dough into a little log and slice into approx 6 pieces (depending on the size of the muffin trays). Place a piece in each case and bake in a preheated oven for 10-12 minutes. Cover with foil for part of the baking time to reduce browning.

Drizzle with nuts and syrup to serve.

spelt on the left oat flour on the right

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Dutch crunch rolls (aka tigerbread)

It’s that time of the month again…the Daring Bakers Challenge.  This month it was tiger bread, or Dutch Crunch as it’s also known…though I has never come across that name before (I like learning random new things!)

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

In the UK we say  ’tiger bread’…well most of us do, other than this one little girl who had other ideas! 

(source)

(I would have to agree that giraffe bread is indeed much more appropriate!)

 

I decided I would try a couple of options for my bread rolls, My favourite spelt flour rolls made in my Thermomix plus a gluten free version.  Considering I’ve never attempting gluten free bread before…was a DB challenge really the right time to start? Well the result was definitely edible but very dense and not very ‘bread like’. I will have some further attempts and post a winning recipe at a later date. So for now, below you have the spelt option, but of course you could use any soft topped roll/loaf recipe you like and simply add the tiger bread paste prior to baking. 

The tiger bread topping it certainly something I’ll be experimenting further with, I was even wondering whether these flatbreads would accommodate a topping even though they are grilled and not baked…curious now! I also wondering whether the topping could be sweetened and used in a semi-sweet tea bread form.

The second half of the challenge was to make a sandwich from the bread. My filing consists of spinach leaves and a ‘dip’ which I often also use for my sandwiches  (though these days it’s rare that I have an actual sandwich so this was quite a novelty).  I love a creamy spread but don’t want to resort to fakes vegan cheezes or butters if I can help it..  This is a lentil and peanut dip, the recipe for this specific dip is not yet up on the blog, but for a similar filling option check out this dip. I love how versatile dips can be…sandwich fillings, pasta sauces…er ok, well that are probably tons more ways to use them too!

Back to the tiger bread topping. I loved the fact that this was such a simple recipe and easy method, and it is naturally gluten free made with ingredients I typically have in my baking boxes anyway.  I did a little research and read a few comments from others in the forum and decided to opt for a sesame paste with a little molasses and marmite for extra colour and kick. It made the bread super tasty!

My lentil and root vegetable dip (or sandwich filling). 

Recipe: Easy rolls (made in the Thermomix, kneading times etc may need adaptation without)

280g cold water.

1 tsp sugar

2 tsp dried yeast

1 tps salt

520g wholemeal or white spelt flour

Method:

Add the water, sugar and yeast to the TM and heat sp2 for 90 seconds. Add the salt and spelt flour and knead for 4 minutes on the dough setting.

Leave in the TM bowl for the dough the rise for approx. 1 hour. (Allow the dough to roughly double in size).

Remove from the bowl and shape into rolls. Place on a parchment lined baking tray and leave to rise for another hour. Before baking at 200C for 10-15 minutes until golden (keep a close eye to check for colour).

Recipe: Dutch Crunch topping

(note- begin preparing the bread topping 20 mins before the end of the final bread rising period)

6 tbs rice flour (white or brown non-glutinous)

65ml warm water

1 ½ tsp sesame oil

½ tsp molasses

½ tsp marmite

1 ½ tsp dried yeast

Method:

Add all the ingredient s to a small bowl and mix well together to form a smooth paste. Allow to stand for 15 minutes,

Paste onto the top of the bread rolls/loaf…thickly spread for large cracks and thinly spread for small subtle cracks.

Bake the rolls immediately.

(note- some suggest leaving the bread with the topping to sit for 10 mintues prior to baking but others say there is no need for this. I didn’t wait)

 These are the gluten free attempts. the topping didn't crackle as well and the rolls 

themselves are very dense.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.