No-Knead Cinnamon Rolls
1. From the cookbook "Amazing Bread" 2. Ready to bake in less than 2 hours, very quick. 3. No-knead method. 4. No second proofing. 5. Slight modifications made, the process is detailed. *** Based on feedback, liquid amounts can be slightly reduced, especially for beginners. Shaping may be a bit challenging. Regarding the water content: 1. If using the original liquid amount, sprinkle some dry flour when shaping. 2. Reduce the water amount slightly, but not too much.
Ingredients
Steps
Mix milk and yeast evenly. Then add granulated sugar and egg wash and stir evenly.
Add bread flour and melted Butter 1. The book says to knead until combined, but the dough is quite wet and sticky at this point. Here's what I did to make it simpler and avoid sticky hands.
First, use 2-4 chopsticks to stir the dough until it starts to come together.
Use a spatula to transfer the dough onto a surface lightly sprinkled with dry flour. Use the spatula to gently stretch and fold the dough (see the picture) instead of kneading it by hand. In about 7-8 minutes, the dough will become smoother and more elastic. The book only mentions forming the dough into a ball, so it should be fine when it reaches this state.
Let the 'kneaded' dough proof in a warm place until it passes the poke test (poke a hole, and it shouldn’t bounce back or collapse).
Roll out the proofed dough into a large sheet (sprinkle dry flour on the surface first). Brush with melted Butter 2, then sprinkle cinnamon powder and granulated sugar, leaving one edge untouched for sealing.
Roll up the sheet and pinch the seam tightly to seal.
Cut the roll into small pyramid-shaped pieces and place them seam-side down.
Press each piece firmly with chopsticks to create a design, almost pressing down to the base. Cover with plastic wrap and proof for 10 minutes. Preheat the oven to 200°C.
Finally, brush with egg wash, sprinkle sugar for decoration, and bake at 180°C for 15 minutes.
The finished rolls are very soft and aromatic.