Posted by: hyacinthus | November 24, 2009

Savoury Cinnamon Roll

Do you know that once a yeast packaging is opened, you need to refrigerate the rest? Otherwise, the yeast is considered useless. I didn’t know until yesterday. My sweet dough didn’t rise at all. Wasted so much ingredients and I threw away 3/4 bottle of Bake King yeast! 😦

It was okay when I used it to make custard buns a month back.

Anyway, I decided to get SAF yeast which comes in 5 x 11g individual packaging today. That will at least keep it fresh longer (before the expiry date) without the need to refrigerate.


Made cinnamon rolls today. Tasted savoury cos I have only salted butter in my fridge.

Here’s the recipe (Makes approximately 18 baked cinnamon rolls that are about 4″ each + 4 small ones at the ends) 🙂


7 cups sifted bread flour


Mixture A:

11g SAF dry baker’s yeast

1 cup 45ºC warm water

2/3 cup brown sugar


Mixture B:

1 cup 45ºC warm milk

150g melted butter

2 tsp salt (omitted cos I am using salted butter already!)

2 eggs, slightly beaten


Mixture C (Filling):

130g melted butter – to spread on the dough after it has been rolled out. you could use the rest to grease your baking pan.

1 cup brown sugar – I used 1/2 cup only.

3 tbsp cinnamon powder

1/2 cup chopped pecans or walnuts

1/2 cup raisins



1. Mix (A) in a bowl. Set aside. If the yeast is active, you can see the mixture bubbles with a layer of foam.

2. Mix (B) in a big plastic mixing bowl (enough for your dough mixture to double or even triple in size! :p).

3. Add (1) to Mixture (B) to mix.

4. Add bread flour to Mixture (3), a cup at a time and mix. Dough should be slightly stiff (but sticky).

5. Knead dough on a well-floured board for 5 – 10min.

6. Placed it in the same plastic bowl and cover with a wet kitchen cloth to proof till  it doubles in volume. (If it doesn’t grow at all in an hour, you can forget about proceeding to the next step. The dough will be hard if you bake it… 😦 )

7. When doubled, punch down the dough and let it rest for 5min.

8. Divide the dough into 2 equally. Roll each dough 10 x 13″ rectangle on a plastic sheet (bigger than the dough and floured it).

9. Spread each dough with melted butter first and the rest of mixture (C).

10. Roll the dough lengthwise using the plastic sheet. Pinch the edges to seal. Cut about eleven 1-inch slices. Coat the baking tin (11″ x 11″) and pack them 3 x 3. Set aside 40 min to proof till double. If you forget to proof it, the buns will taste somewhat like Danish pastry’s texture i.e. denser.

11. Bake in the oven for 15-18min at 180ºC.


Some Notes:

1. This bun didn’t proof long enough and was a little too flaky and crispy when it was baked for 25min at 180ºC. Tasted like Danish Pastry.

2.This bun was proofed longer and bake for 18min at 180ºC. Tasted more like soft bread. This is preferred by those who tasted it. You can see the difference in height!

3. I cut the remaining butter into 2 usable sizes of 60g each. No need to measure again for Zopf bread! 🙂




  1. Bread.. you may be interested in this:!!_Japan


  2. Hi there, I stumbled upon your blog when I was googling for pastry cutters. I really enjoy reading your blog because it’s filled with interesting baking projects. I am new at baking and would be grateful if you can share with me where I can buy big plastic bowl like the one you used here.

    • I bought mine from ikea 🙂

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