cinnamon – My Whisk and I

Cinnamon Rolls

May 23, 2024May 16, 2024by Karen ClaassenLeave a Comment

125ml milk
5ml instant yeast
5ml sugar
830ml flour
7,5ml baking powder
7,5ml salt
190ml yoghurt
1 egg

Cinnamon paste:
113g butter, melted
310ml brown sugar
30ml ground cinnamon
a pinch of salt

Icing:
30ml cream cheese, room temperature
1,2ml almond extract
1,2ml vanilla
a pinch of salt
250ml icing sugar, sifted
30ml milk

Warm the milk until tepid and pour it into a small bowl.
Sprinkle the yeast and sugar over, stir to dissolve and set aside until bubbly.
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the dough hook and mix together.
Add the yoghurt and egg to a small bowl and whisk together.
Add the milk mixture and yoghurt mixture to the mixing bowl and mix on medium speed until a ball of dough forms.
Place the dough in an oiled mixing bowl, cover with a tea towel and leave to rise for about 2 hours.
Lightly oil a clean work surface. Roll the dough on the oiled surface until it is a large rectangle.
Mix the butter, sugar, cinnamon and salt in a bowl and spread it evenly over the dough rectangle – spread it right to the edges.
Roll the long side of the dough up and cut rolls from it: divide the roll in half; divide the two half in half; etc.
Grease a 22cm round cake tin and place the rolls cut side up in it. Cover and set aside to rise for an hour or refrigerate overnight.
Preheat your oven to 190℃.
Bake the rolls for 25 minutes before removing and placing it on a cooling rack.
Add the cream cheese, almond essence, vanilla and salt to a small bowl and whisk together.
Now add the icing sugar and stir through.
Add the milk a little at a time so that the mixture is thick.
Drizzle the icing over the rolls while warm.

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Mini Cinnamon Swirls

September 24, 2023September 6, 2023by Karen ClaassenLeave a Comment

500ml self-raising flour
30ml flour
30ml caster sugar
150g butter, cubed
125ml milk
1 egg
10ml vanilla
125ml brown sugar
5ml ground cinnamon
25g butter, cubed
20g butter, melted

Glaze:
375ml icing sugar, sifted
15ml boiling water

Preheat your oven to 180℃ and spray a 24-hole mini-muffin tin with cooking spray.
Add the self-raising and regular flours, caster sugar and butter to a food processor and process to fine crumbs.
Tip the mixture into a mixing bowl.
Add the milk, egg and vanilla to a jug and whisk together.
Pour the wet ingredients into the dry ingredients and stir to combine. The dough will be very sticky. Set aside.
Add the brown sugar and cinnamon to a bowl and stir to mix.
Add the 25g butter and rub it into the sugar with your fingers.
Flour a work surface and divide the dough in half.
Roll out to 35cm x 20cm rectangle.
Sprinkle half the sugar and butter mixture evenly over the surface and roll it into a long, tight log.
Trim the edges neatly and then cut the log in to 1,5cm slices.
Place each slice in a hole in the muffin tin.
Melt the 20g butter and brush it on to the swirls.
Bake in the oven for 15 minutes.
Remove and cool on a cooling rack.

For the glaze:
Add the icing sugar to a small bowl and pour in 15ml of boiling water.
Mix together and drizzle over the swirls.
Stand the cookies for 20 minutes to set, before serving.

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French Toast Rolls

April 12, 2023April 7, 2023by Karen ClaassenLeave a Comment

8 slices fresh white bread
45ml + 45ml butter
80ml brown sugar
5ml + 5ml ground cinnamon
2 eggs
60ml milk
60ml granulated sugar

Trim the crusts from each slice of bread and then roll each flat with a rolling pin.
Add 45ml butter to a heatproof bowl and melt/soften it in the microwave oven.
Add the brown sugar and 5ml cinnamon and mix together. You are looking for a spreadable consistency.
Spread each slice of bread with a thin layer of the sugar mixture.
Roll the slices up in a tight roll.
Add the eggs and milk with a pinch of salt to a shallow bowl and whisk together.
Add the granulated sugar and other 5ml cinnamon to another shallow bowl and mix through.
Place a non-stick pan on medium heat and add the remaining 45ml butter.
Now dip one of the bread rolls in the egg mixture and place in the warm pan.
Repeat with the rest.
Fry until golden, turn until browned all over.
Remove the rolls from the pan and roll each in the cinnamon sugar while warm.
Serve with a good cup of coffee.

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Cinnamon Bagels

October 10, 2022October 9, 2022by Karen ClaassenLeave a Comment

Makes one serving:

1 bagel per person
2 eggs
30ml milk
a pinch of salt

cinnamon-sugar

Add the eggs, milk and salt to a bowl and whisk together.
Slice the bagels in half horizontally and dip each half in the egg mixture.
Place a frying pan on medium-high heat and add a splash of vegetable oil.
Fry the egg-soaked bagel for about 2 minutes before flipping it and frying for another 2 minutes.
Generously dish the warm bagel halves with cinnamon sugar and serve while warm.

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Apple-Cinnamon Loaf

July 21, 2021July 16, 2021by Karen ClaassenLeave a Comment

This is a light fruity loaf that is not too sweet but still ticks all the boxes for a special treat!

500ml flour
125ml sugar
7,5ml baking powder
2,5ml bicarbonate of soda
2,5ml salt
5ml ground cinnamon
250ml buttermilk
1 egg
62ml vegetable oil
250ml dried apple, diced
125ml pecan nuts, chopped

Preheat your oven to 180℃ and line a 23cm X 13cm loaf tin.
Add the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon to a mixing bowl and mix together with a whisk.
Add the buttermilk, egg and vegetable oil to a wide-mouth jug and whisk together until blended.
Pour the liquid ingredients into the dry ingredients. Stir until all the flour has been incorporated and you are left with a shaggy, wet batter.
Add the chopped apple and nuts and stir through.
Scrape the batter into the prepared loaf tin and pat it into the corners.
Place the loaf in the oven and bake for 50 minutes.
Remove from the oven and allow the loaf to cool in the pan for 15 minutes before removing.
Place on a cooling rack to cool completely.
Dust with icing sugar and serve.