PANDAN CINNAMON ROLLS

Cinnamon rolls are something a lot of us definitely tried and loved. Over the years I have tried the regular cinnamon rolls from many different places, but every time I have felt that there is something more that could be done about these. But honestly, I was always afraid of the disaster I might make if I tried. 

However after moving back home, I had a lot of free time. Which made me do a lot of recipe reading and the idea just popped in my head that I could finally give cinnamon rolls a try, that’s also by infusing a very local flavor, which is pandan. 

I have a feeling that this is a dessert that a lot of people feel is too much to make. Personally I have completely different feelings now. This could get tricky if you don’t get the ingredients right. However if you have even the slightest idea about how yeast based products work, then there is nothing to worry. 

Hope the pandan and cinnamon lovers would try out this recipe! 

Don’t forget to share a picture on Instagram and tag me @berrybakes! 

INGREDIENTS 

For the dough 

• 3 1/2 cups flour 
• 4 tbsp castor sugar 
• 1tsp salt 
• 1 tbsp active dry yeast 
• 1/3 cup warm water 
• 2 tbsp fresh pandan juice/1 tsp pandan paste 
• 1/2 cup milk 
• 4 tbsp butter 
• 1 egg 

For the cinnamon filling 

• 1/3 cup butter 
• 1 1/2 tbsp cinnamon 
• 1/3 cup brown sugar 

For the topping 

• 1 cup icing sugar 
• 1/3 cup butter 
• 1/2 cup cream cheese 

METHOD 

• Take a large bowl and mix 3 cups flour, sugar and salt together. 
• Put the butter and milk in a bowl and microwave until hand hot or heat them on a stove top
• Now take the yeast and mix it with the warm water and keep it aside for 5 minutes until it foams up
• Grease a large bowl with oil and keep aside 
• Once the yeast is foamed up, pour it in the mixing bowl and add the milk and butter mixture, egg and pandan juice 
• Use the stand mixture and mix it well until the sugar is dissolved
• Then add the dry ingredients in three halves until the dough is sticky and comes of the sides (use the dough hook during this process) 
• Take out the dough and keep it in the bowl that was greased earlier, cover it with a tea towel and keep in a warm place to let it rise for 1 hour 
• Once the dough is risen, take it out and give it a knead and keep adding flour a little bit each time until the dough doesn’t stick to your hand ( make sure not to over mix and dry out the dough) 
• Now mix the cinnamon, brown sugar and butter to make the cinnamon filling 
• Dust the countertop well with flour and roll out the dough out until 17 inches long and about 10-12 inches wide
• Then spread the cinnamon filling on the dough using a spatula and make sure to cover the whole thing 
• Once the filling is spread all over, take one side and roll it in
• Now cut the roll into 12-15 pieces and place them in 10 inches round cake pan ( Use two pans and give some space between each one as they would take the up the space to rise again) 
• Cover with a tea towel and keep them to rise for 30 more minutes 
• After it’s risen bake them for 20 mins at 180 degree Celsius 
• In a medium sized bowl soften the butter and cream cheese together using a whisk and then mix the icing sugar until it’s well combined
• Once the cinnamon rolls are cooled down spread the topping over the cinnamon rolls and serve it

Note: You can add a bit of green food coloring for a better look! 

In case you are not a pandan fan just omit the pandan juice and make regular cinnamon rolls!