Tuesday, January 09, 2007

Cinnamon Butterfly

This year the winter is doing so good, the temperature stays around 50F sometime even up to 60F during the day. In such a beautiful weather like this my husband and I love to take a walk around the neighborhood area, however, we probably are the only ones walking in the street besides of those deliver mail or pizza, mmm... After shaking off a few pounds, it's time to have something sweet and buttery, and more cups of coffee. These rolls are so easy to accomplish since the dough doesn't require kneading, it does need more (inactive) time in chilling though, so please plan accordingly. The original recipe, from The Great Scandinavian Baking Book written by Beatrice Ojakangas, is called cinnamon ears, but I see it look more like butterfly so I changed it. Cinnamon Butterfly Recipe (yield 12 rolls) (recipe adapted from Cinnamon Ears by Beatrice Ojakangas)
  • 7 g active dry yeast
  • 1/2 cup lukewarm water
  • 4 Tbps melted butter
  • 1/4 cup sugar
  • 2 very small eggs
  • a pinch of salt
  • 1/2 tsp ground cardamom
  • 2 1/4 cups plain flour
  • filling: 4 Tbps soft butter; 1/4 cup sugar mixed with 1/2 Tbp cinnamon
  • glaze: 1 small egg mixed with 1 Tbp milk; some crushed sugar cubes (don't skip the sugar otherwise the buns won't be sweet enough); almond flakes

  • Dissolve the yeast in lukewarm water for 5 minutes
  • In a large mixing bowl, mix the flour with yeast liquid, melted butter, sugar, eggs, salt and cardamom until dough is smooth. Cover and refrigerate for half day (max. up to 2 days)
  • Do this in a cool place: flour the work table, roll out the dough to a 12" x 24" rectangle, spread the soft butter and cinnamon sugar. Roll up, starting from a 24" side. Cut roll diagonally (the first and second cut are in an opposite direction, so an individual roll with 1/2" width on one side and 3" on the other)
  • Now you should able to get 12 rolls, use either your thumbs or a wooden spoon's handle to press down in the middle of each roll, so the two cut edges will be forced upward.
  • cover a baking sheet with parchment paper, place the rolls on, cover. let rise (85F is ideal) until puffy.
  • Preheat oven 400F. Glaze the roll with egg mixture, sprinkle the sugar and almond. Bake for 8 - 10 minutes or until golden


Anh said...


It was like you read my mind. I just had one lovely sweet butter bun for lunch, and still dream of some more! :D This type of rich yeast roll is something I can never get enough of. Your butterfly rolls are so beautiful, I want to have at least two of them now!

Anonymous said...

Absolutely beautiful! You continue to amaze me with both your cooking and photography skills! Your husband is lucky to be able to have such delights home made and available to him like this!

Anonymous said...

Funny, I looked at the name of the blog and wondered "who is this?". It is taking time for me to remember! ;-) But eh, when I saw these delicious treats, I was pleased and not surprised then to find out it was you who made them! Yum!

Patricia Scarpin said...

Gattina, these look absolutely perfect!

I love the "making of" photos, like we talked before, I'm a very visual person and these pictures help me a lot!

I had picked a cake recipe to bake next weekend but these beautiful rolls are on top of my list now. And they're made with cinnamon... who can resist???

FH said...

Beutiful and vrey artistic way of making this dish Gattina!:))

Krithika said...

Looks golden.. flaky ... is a must try. Thanks for step-by-step pictures.

Saffron said...

Hi Darling,
I like the new look of your blog and...wonderful pictures!!!

Lis said...

Not only are these some of the prettiest rolls I've ever seen.. but they look so flaky and buttery! AArrrrgghhhhh!!!! I don't have any here at work. It's so not fair.

Beautiful, my friend - just beautiful =)

Gattina Cheung said...

Anh, coffee roll is always my favorite brunch/lunch/snack before bed (actually anytime!)

Ellie, oh thanks! My husband is really happy whenever he sees me make bread (or anything)... that means I have a good mood that day :D

Bea, thank you darling! Even for me sometime I thought I went to a wrong place too *lol* really need a while to get use to.

Pat, oh did I hear cake?! Just love anything you made... that cherry chocolate still in my every dream!
Hope these step-by-step photos help. Thanks sweetie!

Asha, a compliement from an artistic lady, I'm flattered!

Krithika, hi you are back! Happy to see you again!

Saffron, thank you sweetie!

Lis, you are so kind! I'm just thinking of your beef stew... blame the winter, we dream of any food any time any where!

Meena Kandlakuti said...

Hi Gattina...ur new look website is good.Wish U avery Very Happy New year

Callipygia said...

Gattina, This actually sounds simple enough for me to handle. They are so beautiful and 'no knead?' is music to my ears.

Anonymous said...

Those are beautiful! Very nice job.

Anonymous said...

Those look fantastic...so sweet and buttery!

Edith said...

this sounds awefully delicious, I am going to try this when I settled down.

Bong Mom said...

What beautiful looking rolls Gattina. if only i knew where you are in Nj I would just drop by

Anonymous said...

Wow Gattina, wonderful photo and creative idea.GUdos to you and your new blog looks!

Anonymous said...

What else can I say, except lovely!!!

Sammy said...

Hie gattina. Looks awesome! I mean the bread, but you're awesome too of course! ;)

archana said...

Gattina, you have a way with the dough ! Your new tempalte highlights your beautiful pictures so well. Hope you are having fun with the brand new year.

Anonymous said...

You are an artist with dough! Yes, I would call them butterfly also!

Anonymous said...

beautiful butterfly! you are awesome in baking and cooking Gattina


Orchidea said...

So beautiful and so tempting...

Anonymous said...

Ciao Gattina!

Those are beautiful. You know I have that book but have yet to make anything from it. You've inspired me!

Gattina Cheung said...

Meena, thanks for your warm New Year's greeting!

Callpygia, I have a few bread not requiring any kneading, will do it one by one later. Thank you for the sweet comment :D

Kristen, oh thank you :D

Peabody, sometime I think, just sprinkle sugar on butter I'm already a happy woman, hehee.

Edith, thanks! Hope you have a very smooth move.

Sandeepa, I live in northern jersey, do you know where Paterson is?

Lakshmi, thanks for your encouragement my friend!

Angie sweet sweet, hehee...

Yummie Dummies, *lol*

Archana, thanks for your encouragement. The template sort of motivates me, or at least make me look ridiculous if I don't do it *lol*

Tanna, you're always so sweet, thank you!

Sher, thank you my dear! I just fee more health to keep a lifestyle like this... lacking either one is not good :D

Helena, sorry keep you waiting (at kc), I'll update there next week. Thanks for your kind words :D

Sabrina, grazie!

Ivonne, grazie! Oh mine, it is the only Italian word I can speak, hehee...

Anonymous said...

wow!this is a must try for me. i love cinnamon rolls and the butterfly is a great idea.

Brilynn said...

I love your creations, these are half art, half tasty edible.

Anonymous said...

Dont worry about posting your recipe in KC. Take your time, anyway, I saw you have it here in your blogg, so no worries. thank you anyway and your presentation, dishes and desserts are an inspiration :)


Anonymous said...

Beautiful ,just love these,gattina your New Blog Template is great :)

Nidhi said...

I m here for the first time and I must compliment your blog. Its really nice and you do great work.

Your cinnamon butterfly is very beautiful and creative. I sure they are yummy too.

Thanks for sharing and wish you a very happy new year.

Anonymous said...

Hey Gattina,

You sure are one patient woman, who not only hesitates to experiment with rather laborious recipes, but also takes a keen interest in giving an aesthetic touch to all of your preparations. Your house must be smelling rather glorious most of the time, what with all the cinnamon, almond and blueberry based dishes being baked on a regular basis. You certainly are a pro at baking! Have lots to learn from you!

Unknown said...

Gattina, AM absolutely loving it here. And these cinnamon butterflies are so delightful, I cannot wait to make them! You are doing a great job both in our kitchen and on your blog. Best!

Helene said...

I can't believe I had missed that one! Thank goodness for Slashfood...I can't keep my mouth shut or my eyes from rolling! Just gorgeous. You know what I am making next weekend!

Anonymous said...

hi.. am going to be making these tomorrow.. am confused with '85F is ideal' .. should it be left to rise at 85 degree F in the oven or should it be just left to rise covered on the baking sheet?! please help!

RetroChef said...

Ciao Gattina,

The buns are proofing in my fridge as we speak. I am going to leave them overnight and then bake them off for breakfast. Should I bring them to room temperature befor I bake them, or can they go from fridge straight to the oven?

Grazie Mille Cara,


Gattina Cheung said...

Hi Silvana,

are your dough in the first proofing (that is the 2nd step of my instruction)? If yes, then, no need to bring them to room temperature, work with it when the dough is still cold, because when it is cold (harden), it is more easier to roll and shape.

But if you are talking about your dough is already rolled and shaped, then, please let it rise at 27C room temp until it looks puffy before bake.

Please let me know if you have any further question. Happy Baking!

Lucy..♥ said...

Having seen this wonderful recipe & great photo's of your "cinnamon butterfly" on your site about a year ago, I bookmarked it to make some day.... Today I made them, and they are so wonderful... Since I had a different dough, but similar I went with what I had.. I'm posting about them on my site, hope it's ok with you. Thank you for the inspiration!!