Saturday, February 21, 2009

Poppy seed Cinnamon Rolls

I don't post the bread recipe for a long time, not that I didn't bake any bread but there are the same as before, nothing interesting. But this time, I bake something new (ok, it's not new for anyone, cinnamon bread is simple, haha) but I didn't have any cinnamon bread in my blog so, it's new.

The interesting things in this recipe are the ingredients. The dough is a rich dough with poppy seed, and the filling is special with the almond and rum.
The dough is very easy to knead, so let try it together. You will feel great when you smell the fragrance from the oven, I'm sure.

Poppy seed Cinnamon Rolls
Makes 6

Poppy seed Dough

Bread flour
Light brown sugar
Instant yeast
Unsalted butter
Poppy seed

Cinnamon filling

Light brown sugar
Egg yolk
Cinnamon powder
Almond powder


Icing sugar
1½ to 2 tsp

Put the flour, poppy seed, sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Add the butter and take the dough out of the bowl and knead.

Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Make the cinnamon filling:

Mix the sugar, almond and cinnamon powder in the bowl.
Beat the butter, egg yolk and rum together, then add the almond mixture, beat to combine.

Place the paper cup into the muffin tin (size 7.5cm).
Roll the dough into 25x25 cm square.
Spread the filling over the dough, then roll into the cylinder.

Cut into 6 pieces and place into the prepared tin.
Let the dough rise until almost double in size.

Preheat the oven to 180°C.
When the dough is ready, put the dough into the oven.
Bake for 10 minutes, or until the dough is golden.
Let the bread cool on the wire rack.

Make the icing:
Sift the icing sugar into the bowl, then mix with milk.
Pour over the bread.

Poppy seed Cinnamon Rolls


  1. OMG, this looks absolutely yummy ka....

  2. you have a cool food blog!! I love the step to step photos !!

  3. Hi,
    Thanks for sharing another good bun recipe with us and from Mika Monma book , a book I have been toying for some time whether to buy it anot :) coz I know no japanese. Will have to trouble you then if I get that book:)

  4. Hi Elinluv
    I'm don't mind about translating the recipe for you ^_^, haha.

  5. Hi, baked cinnamon rolls turn out to be very hard, for the yeast is no need to add to water, just pour to dry mixture? I knead the dough for more than 30min, cos still cann't stretech into a thin sheet withour break? over knead?let the dough rise must cover the bowl?tks your advice.

  6. Hi, Jing
    There are many reason for the dough to turn out hard.Anyway this is the solutions which I can think of ^ ^.

    First you don't have to stick to the thin sheet rule, just hold the dough with your hand and count to 10, if the dough doesn't stick to your hand, it's enough.
    Second, the instant yeast doesn't need to be mixed with water before use, just don't let it contact directly with the salt.
    Third, you can add more butter or milk, if you find your dough is hard to knead, it will soften the bread too (about 10 g of butter or 1tbsp of milk).

  7. Olá! Quantas delícias aqui no seu blog! estou encantada com as belas receitas.




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