Ingredients

Dough:

1/4-ounce package yeast

1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:

4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Directions
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk,
sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast
mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly
floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until
doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and
sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired.
Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12
to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll
slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a
time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Ingredients
Cinnamon Buns:

Nonstick oil spray

1 cup yeast starter
1/2 cup granulated sugar
1/2 cups vegetable oil
(recommended: Mazola)
1 tablespoon salt
1 1/2 cups hot tap water
1 (1 tablespoon) package dry active yeast
6 cups all-purpose flour (recommended: Pillsbury)

Filling:

2 sticks butter
1 1/2 cups brown sugar, plus more if needed
1/2 cup ground cinnamon
1 cup chopped pecans
1/2 cup raisins

Glaze/Icing:

4 cups 10x powdered sugar

3/4 cup half-and-half

Directions
Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12inch) rectangular baking dishes by spraying with nonstick oil spray.
In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil,
salt, water, yeast and flour.
After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with
nonstick oil.
Cook's Note: If the dough mix is too loose, add more flour.

Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4
hours, depending on the altitude and weather at the time and place you are making the
buns.
When doubled, dump the whole pile of dough onto a well-floured surface and with a
rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter
onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown
sugar and then cinnamon over the butter making sure that the whole triangle is covered,
corner to corner. Top with chopped pecans and raisins.
Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place
into the baking dishes.
Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were
trying to keep each other very warm. You might want to manipulate the size of the pan to
make sure that the buns are very snug in the pan.
You do not have to cover the rolls, but you need to let them rise in an oven set at 170
degrees F to proof until you see that they are almost but not quite doubled in size, about
40 to 50 minutes. When you see that they are at that point, turn the oven up to 350
degrees F. Bake for 25 minutes until you see that they are truly golden on the top.
Cook's Note: A good test is when you take them out of the oven and push on the very
center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes
more cooking time.
Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without
lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze
them with a pastry brush. After glazing all of the buns, go back over and glaze once
again.
Cook's Note: If you desire, you can melt more butter on the top before serving. If
warming buns after they are cool, 20 seconds in the microwave revives that incredible
hot-out-of-the-oven taste. However, even cold, they are awesome.
A viewer, who may not be a professional cook, provided this recipe. The Food Network
Kitchens chefs have not tested this recipe and therefore, we cannot make representation
as to the results.
Cinnamon bun
Bahan-bahan
1 cawan susu
3 sudu besar air

1 biji telur
1/4 cawan mentega
3 1/3 cawan tepung serbaguna
3 sudu besar gula caster
3/4 sudu teh garam
2 sudu teh yeast
Inti:1 cawan gula perang
3 3/4 sudu teh serbuk cinnamon
2 sudu besar butter
Glaze:3/4 cawan gula
1/4 sudu teh vanilla
2-3 sudu teh susu

Cara Membuat
1) Masukkan mengikut turutan berikut: tepung, yeast, garam, gula. Cairkan butter
campurkan telur, susu dan air. Tuang keatas tepung dalam bread machine. Pilih mode
basic dough.
2) Apabila dough siap keluarkan dari machine dan uli sebentar atas permukaan yang
ditaburkan sedikit tepung.
3) Roll dough menjadi segi empat tepat dengan ketebalan 1/4 inci. Taburkan campuran
inti diatas permukaan dough sepenuhnya.
4) Gulung dough seperti menggulung kek gulung.
Potong dough setebal 1 inci dan susun dalam dulang bakar.
5) Tutup dan biar sebentar sehingga doh mengembang. Masukkan kedalam oven dan
bakar selama 15-20 minit sehingga masak.
6) Setelah masak keluarkan dari oven dan sapukan bancuhan glaze keatas roll.

Blueberry cinnamon roll

Ingredients
300g high protein flour
60g superfine flour
2 tbsp milk powder
2 tsp bread improver
tsp salt

60g castor sugar and 1tsp castor sugar

11g instant dried yeast
110g lukewarm water
30g butter
110g lukewarm fresh milk

Topping
10g melted butter
A little cinnamon powder and icing sugar, combined
50g blueberry pie filling
15g toasted almond nibs
Glaze (beaten together)
1 egg yolk
1 tbsp milk
Method
Sift both flours and put, with the salt and bread improver, into the bowl of an electric
mixer fitted with a dough hook. Mix in milk powder and 60g sugar. Combine yeast, 1tsp
sugar and lukewarm water in a small cup. Set aside in a warm place for 10 minutes or
until it turns frothy.
Add the frothy yeast mixture to the dry ingredients. Add butter and lukewarm milk to mix
into a soft and pliable dough.
Remove dough to a lightly greased bowl. Cover with cling film and leave in a warm
place for about 40 minutes or until doubled in bulk. Punch down the dough and knead
lightly.
Remove dough onto a lightly floured table top. Roll out into a flat rectangular sheet.
Brush lightly with enough melted butter. Spread with a layer of blueberry pie filling.
Sprinkle with combined cinnamon and icing sugar. Roll up tightly and cut into 10 equal
portions.
Arrange the rolled dough in a lightly greased tray. Cover with cling film and set aside to
proof for about 20 minutes or until doubled in size.
Bake in a preheated oven at 190C for 5-6 minutes. Remove and brush with glaze.
Sprinkle with almond nibs and continue to bake for another 15 minutes or until well
risen.

Cinnamon Roll
comment kata manis, so kurangkan gula
Bahan-bahan ( 10 biji )

= Bahan utk Roti =

300g tepung roti
50g butter
1 biji telur
50g gula halus
100ml fresh milk/air (suhu badan)
8g dry yeast
1 sudu kecil garam
----------------------------------------------------= Filling =
2-3 sudu kecil cinnamon powder (ikut suka )
60g gula perang
20g butter-suhu bilik
----------------------------------------------------= Icing =
50g cream cheese - suhu bilik
20g butter - suhu bilik
100g gula aising
secubit garam
beberapa titik vanila esen

Cara-cara
1.
Cara buat roti: Gaulkan butter dengan tepung sehingga jadi macam serbuk roti
2.
Kemudian masukkan gula dan dry yeast. Kacau dengan sudu sehingga bergaul
rata.
3.
Masukkan pula garam, telur dan susu. Uli sehingga tak melekat ditangan atau
sehingga licin.
4.
Wrap dengan plastik/ kain lembab. Biarkan naik sehingga 1.5 kali ganda. Bila dah
naik, buatkan bentuk bulat sekali lagi dan rehatkan selama 10 minit.
5.
Bahagikan doh kepada 2 bahagian. Ambik 1 bahagian dan canaikan lebih kurang
20x25cm. Letakkan bahan-bahan filling.

6.
Kemudian gulung. Bahagikan pula kepada 4 bahagian kecil( lebih kurang 4 cm
panjang). Ulang untuk doh yang sebahagian lagi.
7.
Lapikkan roti dengan muffin cup. Biar naik 1.5 kali ganda lagi. Bakar dengan
suhu 180C selama 15 minit.
8.
Sementara itu sediakan aisingnya. Masukkan semua bahan-bahan untuk aising ke
dalam mangkuk. Pukul sehingga jadi bentuk krim.
9.
Bila roti dan masak( ketika masih panas), letaklah aising 1-1/2 sudu besar ke atas
setiap roti. Jangan letak terlampau banyak aising. Aising yg banyak boleh
menghilangkan kesedapan rasa roti.
Cinnamon roll
Ingredients:
The Dough
235 ml warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
75 g margarine, melted
615 g bread flour
5 g salt
100 g white sugar
10 g bread machine yeast
The cinnamon filling
220 g brown sugar, packed
15 g ground cinnamon
75 g butter, softened
The Cream Cheese Sauce
85 g cream cheese, softened
55 g butter, softened
190 g confectioners' sugar ( icing sugar )
3 ml vanilla extract
0.8 g salt
How to make:
1. Sift and place the dry ingredients in mixer bowl. In another clean bowl, add warm

milk, half of the sugar and dry yeast to proof for about 15-20 minutes ( don't be suprise if
your milk+yeast mixture doesn't get all bubbly after proofing, cause it tends to do that )
2. Add in the milk+yeast mixture to the dry ingredients and also add in the eggs and
melted margarine/ butter and mix until dough starts to pull of from the mixer bowl.
3. Leave to proof for 1 hour or until doubled in size.
4.After the dough has doubled in size turn it out onto a lightly floured surface, cover and
let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
5. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle
evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a
lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
6.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are
baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt.
Spread frosting on warm rolls before serving.
Meanwhile for the Cream Corn Pudding,
Ingredients:
500ml fresh milk
150ml evaporated milk ( susu sejat )
5 tablespoons custard powder
6 tablespoons of sugar
1/2 cup cream corn ( in can )
1/2 cup corn kernel ( in can )
a bit of yellow coloring
a bit of pandan flavour
How to make:
1. In a small bowl, mix in the custard powder with a 50ml of milk and set aside.
2. Heat up the milk ( both fresh and evaporated ) in a pot until it starts to boil just a little
bit. Add in the sugar and then add in the custard powder mixed with milk.
3. Stir over medium heat until it starts to thicken. Add in the cream corn and corn kernel
into the mixture and stir some more.
4. Add in the coloring and pandan essence if you'd like to.
5. Pour in a glass bowl/cassarole and leave to cool before chilling it in the fridge. Serve
cool.