Cinnamon, Nut and Raisin Roll.
I know, I know, we should eat less gluten, and maybe ditch the white flour all together, but since nobody in my family is sensitive to gluten, I like to spoil them once in a while. Today is Saturday, the weather is awesome, the sun is shining, my family is home, and I love days like this more than anything else in the world. What a wonderful day to have tea on the deck. As I was thinking of what to bake today, I remember coming across a very interesting recipe on one of the Russian cooking sites. Well, the recipe itself is not unique, it’s a cinnamon yeast dough roll, but the presentation swept me off my feet.
Who doesn’t like cinnamon buns? I don’t know anybody who doesn’t. Really, do you? This version is a roll, but at the same time as you tear off individual pieces, they are like buns. I changed the recipe to my family liking (honestly, whatever I bake, I have to put nuts in it, otherwise my husband will have them on the side ), adding raisins and walnuts as well as vanilla extract. It was a big hit with my family, and I am sure I will make it again.
There are two options: you can make two rolls or one. The difference will be either two narrow or one wide roll, the length will remain the same. If you decide to make two rolls, make sure to divide the cinnamon and walnut-raisin mixture equally between them, and adjust the baking temperature.
Today I chose to make one roll, I don’t know, just felt like it
We will need:
250 ml (8 oz) warm milk (if using bread machine, no need to warm up milk)
1 egg at room temperature
6 Tbsp oil (refined)
2 tsp dried yeast
3 1/4 Cups all purpose flour (you might use more or less)
2 Tbsp sugar
1 tsp kosher salt
1 tsp vanilla extract
For cinnamon mixture:
2 tsp cinnamon
3 Tbsp sugar
For nut-raisin mixture:
1/2 Cup walnuts
1/3 Cup raisins
For the icing:
3/4 Cups powdered sugar
3 Tbsp. water
How to make it:
I have a bread maker, so making the dough for me is usually pretty easy. I just put first 8 ingredients in it, choose the ‘dough’ setting, and go about my business. If you don’t have one, then follow these instructions:
-add yeast and 1 tsp sugar to 1/2 cup of warm milk and leave for about 10 minute to activate the yeast;
-to a bowl of a stand up mixer add the rest of the milk and sugar, egg, salt, vanilla and yeast mixture. Add flour gradually, mixing at a very low speed, until combined. The dough should be soft and elastic;
-cover the bowl with a clean towel, and let it rise in a warm place for 30 min, or until doubled in size.
Preheat the oven to 350 F.
Put walnuts and raisins in a food processor, and process until they look like this.
Mix cinnamon and sugar in a small bowl.
Put a little flour on a cutting board ( I have a big one just for recipes like this one), and roll out the dough to about 16×13 inches ( I just made it as big as my cutting board). If you like your roll thinner, roll the dough more, if you like it thicker, make your rectangle smaller.
Spread a little oil on top of the dough, sprinkle with cinnamon mixture, and then with walnut-raisin mixture. Starting with the long end roll the dough into a tight roll. Pinch the ends.
Now the fun part begins. Place the roll on a parchment paper on a cookie sheet. With scissors start cutting (but not all the way through) 1 centimeter (a little less than half an inch) thick pieces and arrange them like this: one to the left, one to the right, one straight on top, again, one to the left, one to the right, one on top. And continue until you are done with the whole roll.
You get the idea! Here is how the roll will look. Well, yours might look better, but I was okay with how it turned out
Bake at 350 F for 15-20 minutes.
Mix powdered sugar and water in a bowl.
Take the roll out of the oven, and while it’s still hot, smear it with the powder sugar mixture.
Let it rest for about 20-30 minutes, or start eating right away, tearing off the delectable pieces! Yummy:)
DO YOU LIKE CINNAMON ROLLS OR BUNS? DO YOU USUALLY ADD NUTS OR DRIED FRUIT WHEN MAKING THEM? PLEASE SHARE YOUR COMMENTS BELOW!