Hi Prochiz Lovers, this recipe is about comfort food which must be familiar to all of you because this type of food turns out to be quite popular and loved in Indonesia. Prochiz will share interesting facts about Cinnamon Roll:
- Cinnamon roll is a type of bread that behaves like a spy because it has a lot of aliases: coffee scroll, cinnamon bun, cinnamon snail, Sticky Bun, Chelsea Bun, Honey Bun, Cinnamon Toast, Coffee Cake, Boston Cake, Korvapuusti, Skillingsbolle. 1
- Its origins are widely debated, even to this day. Sweden claims that cinnamon rolls originated in their country and were invented in the 1920s. However, if you were to ask any Nordic country in Europe, they will claim that this sweet treat comes from their country. 2
- Cinnamon rolls and FIKA = two inseparable things. What is FIKA? Well, Prochiz Lovers can try to explore, but do you agree when Prochiz said, FIKA is a Europian version of food pairing.
- The cinnamon roll versions in Sweden and America are very different. Although equally sweet, the Swedish version uses a muffin cup and sprinkle sugar on top; while the American version uses cream cheese icing on top. Which do you prefer Prochiz Lovers? Both of them are equally delicious.
- There are 2 types of cinnamon: ceylon and cassia. Ceylon is commonly referred to as sweet cinnamon or true cinnamon and is a more popular type. 3 Cassia or also known as Chinese cinnamon comes from South China. This type is considered to be a cinnamon of lower quality, harder texture, stronger aroma and slightly spicier. This type of cinnamon is usually used in traditional Chinese cuisine and medicine. 4
- October 4th it is the national cinnamon bun day in Sweden and Finland. 5
- Too much of anything is not good for our body. The same goes for cinnamon. It turns out cinnamon contains the substance called coumarin which can cause a liver disease when consumed in large amounts. In response to this issue, in 2014, the European Union (EU) issued a regulation that a maximum of 15ml of cinnamon per 1kg of dough of cinnamon rolls are used as daily confectionary and 50ml of cinnamon per 1kg for seasonal cinnamon rolls. What shocking facts, right Prochiz Lovers?
2 baking sheets
- 200 gr Prochiz Spready
- 100 gr Milk
- 40 gr Condensed Milk
- 140 gr High Protein Flour (Bread Flour)
- 35 gr Low Protein Flour (Cake Flour)
- 10 gr Milk Powder
- 25 gr Sugar
- 1 egg yolk
- 1/2 tsp Yeast
- 80 ml Water (or milk)
- 1/4 tsp Salt
- 25 gr Butter
- Palm sugar/granulated sugar
- Cinnamon Powder
- Mix all the ingredients, stir until well mixed, and the cream cheese is ready to use.
- Mix both flours, yeast, sugar, egg yolks, and milk powder. Stir in circular motion clockwise.
- Add water slowly while stirring constantly. Create one big round dough.
- Start kneading the dough.
- When the dough begins to rise, add salt and butter. Knead until smooth and elastic.
- Create a ball , let rest and proof the dough for 1 hour to expand twice its size.
- Deflate the dough and roll it into rectangular shape as wide as HVS paper.
- Sprinkle palm sugar or granulated sugar, and cinnamon powder.
- Roll up from starting from the bottom to the top neatly. Cut into pieces. Lay out into a baking sheet that has been coated thinly in margarine.
- Add ¼ tsp water to the egg yolks, and brush thinly on the buns.
- Preheat the oven to 180°C and bake for 15-20 minutes. Remove from the oven once the cinnamon rolls turn golden brown.