Making Whole Wheat Cinnamon Roll Bread – No Knead Bread Recipe
Ingredients for Whole Wheat Cinnamon Roll Bread
Bread Dough
300g – Bread Flour
(for whole wheat: 220g regular bread flour + 80g whole wheat flour)
200g – mix of water and milk (half and half)
20g – butter
20g – sugar
5g – salt
5g – yeast
Cinnamon Filling
50g – sugar
10g – cinnamon powder
Chopped nuts (optional)
– When you use Muscovado sugar –
50g – Muscovado sugar
10g – cinnamon powder
Chopped nuts
Recipe for Cinnamon Roll Bread
– Making the Dough –
1. Prepare the Dough
Mix together 220g of bread flour and 80g of whole wheat flour.
Add the sugar, salt, and yeast, making sure to keep the yeast and salt separate (salt can inhibit yeast activity).
2. Add Warm Milk and Water
Mix 100g each of milk and water (total 200g), heat until warm (not hot❗️), and pour over the flour mixture.
The ideal temperature is around 30-40°C (85~105°F) – just warm to the touch.
3. Mix and Rest
Mix well until there’s no dry flour left. And then, cover with plastic wrap, and let it rest for 15 minutes to allow the ingredients to meld.
4. Add the Butter
Knead softened butter into the dough, folding and pressing to blend it thoroughly.
Microwave the butter for about 20 seconds, and if it melts too much, let it cool down a bit so it firms up again. Adding butter to the dough gives the bread a nice shine. Butter doesn’t mix in easily, so I poked holes into the dough with a finger🙄, spread the butter into them, and even tore the dough a bit to help it blend in.
5. First Rise (1) – 40m x 1 (First Rise Total Time – 120m)
Cover the dough and let it rise for 40 minutes. I sometimes place it near something warm, like a rice cooker, to get that dough nice and fluffy!
6. Deflate and Fold
After the dough has risen, gently press to remove air, then fold and press to knead a bit further. Without a mixer, folding is key for gluten formation.⭐️⭐️⭐️
7. First Rise (2,3) – 40m x 2 (First Rise Total Time – 120m)
Round out the dough, cover, and let it rise for another 30-40 minutes.
And repeat again.
Total ferment time is 120 minutes.
※Every fermentation time is 40 minutes because that’s when the dough is expected to rise to about 1.5 times its original size. Depending on the weather, it could take as little as 30 minutes or slightly more than 40 minutes.
8. Divide and Shape
After rising, divide into 2-3 equal portions, rounding each portion and letting them rest for 15 minutes covering a wrap.
– Preparing Time for the Cinnamon Filling –
9. Making Cinnamon Filling
Mix sugar (50g) and cinnamon powder(10g), and toss in the nuts if using. Muscovado sugar works well if you want a milder, less sweet flavor.
10. Roll the dough into a rectangle, spread melted butter on top, and spread the cinnamon filling over it.
The butter helps the filling stick to the dough.
Be careful not to roll the dough too thin, or the filling might spill out.
I found it hard to roll it into a rectangle! Make sure the edges of the dough don’t have butter or filling so they can stick together when you roll it up.
11. Roll Up the Dough
Carefully roll up the dough and pinch the edges to seal. You can add extra sugar here for a bit more sweetness.
12. Second Rise – 70 minutes
Place the rolls in a loaf pan greased with butter or oil, mist with water, and cover for a final 70-minute rise.
Let the dough ferment until it rises 1 to 2 cm above the loaf pan. If you want the shape to be perfectly like a loaf of bread, divide the dough into three pieces when rounding it in step 8.”
13. Bake
Bake at 180°C (360°F) for 25 minutes. For a shiny crust, you can brush with egg wash before baking, though I skipped it this time.
It’s best to preheat the oven to 190°C (375°F) before baking.
Just After Baking Cinnamon Roll Bread
Cinnamon Roll Bread with Muscovado Sugar
Look at the cross section of the cinnamon roll bread!!! Yumm🤤