Soft Cinnamon Rolls with Lemon Glaze
Yield : 9 rolls
Recipe for : Philips Air Fryer XXL OR Air Fryer Oven
INGREDIENTS FOR ROLLS BELOW:
250g Bread Flour (I use a mix of 190g Bread Flour + 60g AP Flour)
3g Instant Yeast
30g Fine Sugar
3g Peach Tea Leaves (powdered down — tea leaves are optional)
3g Fine Salt
185ml Whole Milk (infused with Peach Tea Leaves overnight — infusion is optional)
20g Unsalted Butter (softened)
INGREDIENTS FOR CINNAMON LAYER BELOW:
5g Cinnamon Powder
20g Fine Sugar
10g Unsalted butter (melted)
INGREDIENTS FOR LEMON GLAZE BELOW:
125g Icing Sugar
1 tbs Lemon Juice
**I infused my cold milk with peach tea overnight & added 3g of powdered down peach tea leaves for this recipe but you can make do without it if you want it plain**
DOUGH PREP METHOD BELOW:
1) Sieve bread flour into mixing bowl. Add in yeast & sugar then whisk it to incorporate the dry ingredients evenly. Add in milk & salt
**For Standmixer user, please skip steps 2–6 and use my stand mixer method here under “Standmixer 101” section**
2) Use hand mixer with dough hook at Speed 2 (low) to knead the dough for about 2mins. Once you see the dough structure start to form, add in butter (fold in dough with your hand to cover the butter) and continue kneading for another 3mins
[Note : Rest handmixer for about 30secs or so after adding butter to prolong the “life” of your hand mixer. Do not use hand mixers below 300watts cause it will just burn out. If you’re using stand mixer, you’re absolutely safe]
3) You will see the dough forming into a scraggly ball at about the 3rd minute onwards after you add in the butter. If you have been trying out my Soft Milk Buns recipe, this dough texture is almost similar
4) Move dough to a clean surface to start hand kneading. Use a spatula to transfer every bit out
5) DO NOT succumb to the temptation of dusting the surface with flour as it will reduce the hydration level of the dough. Try using a plastic/marble/any smooth surface for this
Take a deep breath, warm up your arms & elbow for a good workout in the next steps!
6) Start to slap & knead your dough by pulling up the whole dough & slapping it down like this . Repeat this motion by taking the dough nearest to your body, fold it front then pulling up the dough and slapping it again. I did this for a good 15–20mins before the dough was smooth & did not leave any sticky residue anymore. Most bits on my hand & fingers were back into the dough. It is definitely still tacky due to the high hydration
7) Test your dough by stretching it to see if it stretches well without breaking immediately & if it passes the “window pane test”. You can start your 1st proofing once this is done.
For more insights on readiness and how to knead your dough using a combination of a hand mixer + hand kneading OR standmixer guide, you can head to my IG Story here for guidance
8) Smoothen up & tighten up the dough then place them into a bowl (dusted with flour — remove any remaining flour in the bowl). Cover with a cling wrap or towel. Proof it for 1hr or till double in size
9) After 1hr, remove the dough from mixing bowl. Roll the dough out to remove air bubbles then put it together into a ball again and let it rest for 15mins under cling wrap/cloth
10) Roll out the dough into a rectangle measuring 18" x 10". Brush melted butter onto the full surface then generously sprinkle the cinnamon powder + sugar onto it
11) Roll up the dough at the long side upwards and seal the ends. Make markings on the dough approx 2" for every cut before proceeding to slice out the 9 portions of cinnamon rolls
12) Place the rolls into a 7inch square pan and let it proof for another hour or until double in size
AIR FRYER BAKING METHOD BELOW:
1) Pre-heat AF @ 140degrees for 5mins
2) Bake @ 140degrees for 15mins
3) Leave buns in AF for 2mins before removing to be cooled on rack. Try to cool it down outside the tray with baking paper removed to avoid a soggy bottom (cooling on rack — with holes below allows for hot air to travel out of the bun)
LEMON GLAZE METHOD BELOW:
1) Once cinnamon rolls have cooled down, start making your lemon glaze. Squeeze out 1 tbs of lemon juice to be added into 125g of icing sugar
2) Whisk until smooth. Use a small spoon to glaze of your cinnamon rolls
Hope this recipe helps all AF bakers out there. Do try to batch test for the right temperature and bake timing since Air Fryers may vary due to different circumstances (usage frequency, size and model)
For video guide, you can also head here as I used her recipe as reference
MORE RECIPES HERE :)
