To recreate that feeling, I've been hunting the Internet for recipes. They're usually complicated e.g. involve machines and dough hooks, or don't have yeast (which I like) but which also means that it will never be as fluffy as bread.
Then I came across this receipe. I really love this recipe. http://www.biggerbolderbaking.com/cinnamon-rolls/
Other than the fact that it takes a lot of time (and being in winter coming out of the coldest week) doesn't help! It did take me along time to make it, probably because it's also my first experience with bread dough, but I think it's a good recipe that can be started on a week day (the prep took me 10 mins) and continuing with the rolling and baking on a weekend or evening. As usual, I omit the glaze cos I've never had it anyway, so I don't miss it!
Anyway, this writeup is an adaptation, as tips from other websites are included. It's amazing that if you do a Google search for 'cinnamon bun', 'cinnamon scrolls', or 'cinnamon rolls', there are thousands of hits. It's really a well-loved food!
Ingredients (makes 9 man sized buns or 17 woman sized buns)
3.5 cups of plain flour
1 packet (7g) yeast
1/2 tbsp salt
1/4 cup (60g) melted butter
1 cup milk
1/2 cup water
1/4 cup honey
2 eggs
Filling
1 1/4 cups packed light brown sugar
1/2 cup (120g) softened butter
2 1/2 tbsp ground cinnamon powder
1/2 cup raisins or nuts (optional)
Method
1) In a very large bowl (the largest that you have), add the flour, yeast and salt. Take care to keep the salt on separate ends from the yeast because salt can deactivate the yeast. Use a whisk or spatula to mix up the dry ingredients.
2) In a microwavable jug, add the butter to the milk and warm very gently (in 10 second increments) till the butter just melts. Don't overheat (Gemma calls this 'blood temp' ie feels just warm to the touch but Sally says 46 deg C) because you don't want to cook the eggs or kill your yeast.
3) Break up all the lumps of butter and roughly beat in 2 eggs.
4) Create a well in the flour and pour in the wet ingredients a bit at at time, using the spatula to mix in the flour a bit at a time. The dough will be really sticky. Scrape down the sides of the bowl.
5) Cover the bowl with cling film and a tea towel. Allow to proof at room temp for 2 hours. I read elsewhere that optimal proofing temp is between 27 to 35 deg C. Since it was winter, I turned on the oven (Sally says 34 deg C then quickly turn off) and placed my bowl inside.
6) Once it's expanded to 3x its size, place the covered bowl in the fridge. It must refrigerate for at least 8 hours, best if its overnight, and up to max of 3 days. The dough continues to proof in the fridge. I read elsewhere that this is 'cold proofing'.
7) Take out the dough to return to room temp while preparing the filling and baking pan.
8) Prepare a medium tin by lining with baking parchment.
9) In a big bowl, add the sugar and cinnamon powder and brown sugar to the softened butter. Mix till well incorporated with a serrated butter knife (tip: you can use the same knife to spread on the filling, and later on, to cut the dough. Saves washing up!)
10) On a VERY well-floured surface (wood preferable, seems to stick less), turn the dough out onto the surface. Flouring your hands, slowly knead until it isn't sticky. (To make man sized buns, roll into 1 log. I cut the dough into half and rolled 2 logs, making woman sized buns) Then with a well-floured rolling pin, roll out to a 1/4 inch thick dough. As you roll, periodically dust flour under the surface. (I didn't do that and I had a hell of a time later on, rolling up the dough. Little did I know that as I enthusiastically rolled the dough out, it stretched and 'grabbed' whatever flour there was, and if there wasn't flour, the it grabbed my surface!) If the dough springs back after rolling, that's the gluten. Let it sit for about 3 minutes and try again.
1 1/4 cups packed light brown sugar
1/2 cup (120g) softened butter
2 1/2 tbsp ground cinnamon powder
1/2 cup raisins or nuts (optional)
Method
1) In a very large bowl (the largest that you have), add the flour, yeast and salt. Take care to keep the salt on separate ends from the yeast because salt can deactivate the yeast. Use a whisk or spatula to mix up the dry ingredients.
2) In a microwavable jug, add the butter to the milk and warm very gently (in 10 second increments) till the butter just melts. Don't overheat (Gemma calls this 'blood temp' ie feels just warm to the touch but Sally says 46 deg C) because you don't want to cook the eggs or kill your yeast.
3) Break up all the lumps of butter and roughly beat in 2 eggs.
4) Create a well in the flour and pour in the wet ingredients a bit at at time, using the spatula to mix in the flour a bit at a time. The dough will be really sticky. Scrape down the sides of the bowl.
5) Cover the bowl with cling film and a tea towel. Allow to proof at room temp for 2 hours. I read elsewhere that optimal proofing temp is between 27 to 35 deg C. Since it was winter, I turned on the oven (Sally says 34 deg C then quickly turn off) and placed my bowl inside.
6) Once it's expanded to 3x its size, place the covered bowl in the fridge. It must refrigerate for at least 8 hours, best if its overnight, and up to max of 3 days. The dough continues to proof in the fridge. I read elsewhere that this is 'cold proofing'.
7) Take out the dough to return to room temp while preparing the filling and baking pan.
8) Prepare a medium tin by lining with baking parchment.
9) In a big bowl, add the sugar and cinnamon powder and brown sugar to the softened butter. Mix till well incorporated with a serrated butter knife (tip: you can use the same knife to spread on the filling, and later on, to cut the dough. Saves washing up!)
10) On a VERY well-floured surface (wood preferable, seems to stick less), turn the dough out onto the surface. Flouring your hands, slowly knead until it isn't sticky. (To make man sized buns, roll into 1 log. I cut the dough into half and rolled 2 logs, making woman sized buns) Then with a well-floured rolling pin, roll out to a 1/4 inch thick dough. As you roll, periodically dust flour under the surface. (I didn't do that and I had a hell of a time later on, rolling up the dough. Little did I know that as I enthusiastically rolled the dough out, it stretched and 'grabbed' whatever flour there was, and if there wasn't flour, the it grabbed my surface!) If the dough springs back after rolling, that's the gluten. Let it sit for about 3 minutes and try again.
11) Spread on the filing nice and thick and leave a 3 cm edge around the top edge. Scatter on raisins or nuts if using.
12) Using a scraper (e.g. knife, spatula) to assist you, gently roll the run starting from one side. If it sticks, flour under the roll and use the scraper to gently pry it off the counter. (this took me the better part of 1/2 hour because of pt 9 above). Roll tightly but not too tight or the centre pops up during baking. Pinch the ends of the log and seam to seal.
13) Once it's all rolled up, move it over the flour so that it easily moved on the surface. Using a serrated knife, saw off 2 inch rolls and place them filling side up, onto the lined baking tin. Allow 1 finger width between each roll to allow for expansion. (If freezing, freeze now. When ready to bake, thaw, proof and bake)
14) Cover with cling film (oil the underside to avoid sticking to the dough) and tea towel and proof for 30 mins to an hour (depending your kitchen temp) until the rolls have grown into each other.
15) Towards the end of the proofing time, preheat the oven to 190 deg C. Glaze with a bit of milk using a pastry brush.
12) Using a scraper (e.g. knife, spatula) to assist you, gently roll the run starting from one side. If it sticks, flour under the roll and use the scraper to gently pry it off the counter. (this took me the better part of 1/2 hour because of pt 9 above). Roll tightly but not too tight or the centre pops up during baking. Pinch the ends of the log and seam to seal.
13) Once it's all rolled up, move it over the flour so that it easily moved on the surface. Using a serrated knife, saw off 2 inch rolls and place them filling side up, onto the lined baking tin. Allow 1 finger width between each roll to allow for expansion. (If freezing, freeze now. When ready to bake, thaw, proof and bake)
14) Cover with cling film (oil the underside to avoid sticking to the dough) and tea towel and proof for 30 mins to an hour (depending your kitchen temp) until the rolls have grown into each other.
15) Towards the end of the proofing time, preheat the oven to 190 deg C. Glaze with a bit of milk using a pastry brush.
16) Bake at 190 deg C for 30 mins for small and 40 mins for big buns (no grill: I started out with grill and it looks slightly burnt after only 30 minutes. The upside is that it was crunchy on top but the filling was no longer flowly), turning several times mid way to get even browning. If it browns too fast, place foil over it after 15 mins. A skewer thru the centre avoiding the filling comes out clean; or tapping on the top produces a hollow sound.
17) Remove from tin and let cool for 10 minutes so that the scorching hot filling down't scald your tongue but otherwise, best eaten hot. These can also be frozen now then thawed and rebaked next time.
Tips from http://sallysbakingaddiction.com/2013/05/08/easy-cinnamon-rolls-from-scratch/
Updated 10 Sep: changed the second two photos, less burnt looking. Made some changes to method, amd they turned out better. Updated above.
Other variations
Quick rise: http://www.errenskitchen.com/quick-rise-cinnamon-rolls/
Cinnamon apple http://littlespicejar.com/caramel-apple-cinnamon-rolls/
Updated with a really saucy version: http://simmetra.blogspot.com.au/2016/11/sticky-cinnamon-buns.html
