I first tasted Cinnamon sticks at a kid's gaming place called 'Chuck e Cheese' a few years back. Ever since it has been on my to-do list but never got around baking them. Suddenly, one evening S got home couple of Churros from Costco and the kids loved them. I understand that Churros are traditionally fried in oil. But since I wanted to make a healthier version, I thought I should bake them in the form of sticks :). After looking all over the internet for the recipe which I thought was suitable, I settled down for this version. It sounds just as simple as it really is. I slightly changed the ingredients as per my preferences and the result - some mouth watering home made cinnamon sticks!! I am glad I decided to bake them at home!!
Ingredients -
All Purpose Flour / Maida 3 cups + more for dusting
Whole wheat Flour 1 cup
Active Dry Yeast 1 pkt (1/4 oz or 7 gms)
Milk 1 1/4 cup
Water 1/2 cup
Salt 1 tsp
Sugar 1 tsp
Butter 2 Tbsp + 1 Tbsp
Vegetable Oil 1 tsp
*Cinnamon Sugar 4-5 Tbsp
For Icing -
Powdered Sugar 3/4 cup
Milk 2-3 Tbsp
Vanilla Essence 1/4 tsp
* If Cinnamon sugar is not available, no worries. Just mix 2 Tbsp of cinnamon powder with 2-3 Tbsp of sugar
Method Of Preparation -
Boil milk and add 2 Tbsp of butter and continue boiling it while stirring until the butter is melted.
Remove from heat and let it cool. After about 15-20 min refrigerate it for about 1-2 hrs until the milk is cold. (I don't know the reason for this step but I felt it definitely made a difference - Would love to know the reason though!)
After the milk is cooled, the yeast needs to be proofed. For that, mix the yeast in about 1/2 cup of warm water and sugar and set aside until it froths up.
Meanwhile, in a mixing bowl, measure the flours, add salt and mix well.
Mix the yeast water and the cold milk and slowly add to the flour and mix well. Add more flour if needed and knead into a soft and pliable dough. I kneaded for about 15 min or so and the dough was extremely soft and non-sticky too.
Grease the bowl and roll the dough all over the bowl and cover with an oiled foil. Set aside in a warm place for the yeast to work up its magic.
After about 2 hrs, the dough would have been more than doubled. Thats when you need to punch the dough to deflate and divide it into 2-3 portions to work with.
On a floured surface, roll each portion into 1/4 inch thick rectangles (I rolled them as ovals!).
Generously brush the rolled dough with melted butter. Sprinkle the cinnamon sugar all over the buttered surface.
Preheat the oven to 350F.
With a pizza cutter, cut the dough into 1/2 inch strips and arrange them on a prepared cookie sheet.
Note - I think a better way to do this is to transfer the rolled dough on to the prepared baking sheet and then brush the butter and sprinkling of the cinnamon sugar and cutting into strips. I learnt it the harder way. When transferring the strips onto the baking sheet, the strips got stretched and the cinnamon sugar was all over the place and sure was a mess
Bake them for about 20 min or so or until done.
To prepare the icing, mix powdered sugar, vanilla essence and milk. Take care to add milk gradually while mixing and ensure that the icing is in dripping consistency.
While the cinnamon sticks are warm, brush them generously with the icing and let them dry.
Now they are ready to be devoured !! I froze the remaining sticks and they tasted fine too. However they taste best when served warm!
Preparation Time 30 min + Baking Time 20 min + Resting Time for Milk and Dough 3-4 hrs
Makes about 20 cinnamon sticks (avg length 6 inches)
Ingredients -
All Purpose Flour / Maida 3 cups + more for dusting
Whole wheat Flour 1 cup
Active Dry Yeast 1 pkt (1/4 oz or 7 gms)
Milk 1 1/4 cup
Water 1/2 cup
Salt 1 tsp
Sugar 1 tsp
Butter 2 Tbsp + 1 Tbsp
Vegetable Oil 1 tsp
*Cinnamon Sugar 4-5 Tbsp
For Icing -
Powdered Sugar 3/4 cup
Milk 2-3 Tbsp
Vanilla Essence 1/4 tsp
* If Cinnamon sugar is not available, no worries. Just mix 2 Tbsp of cinnamon powder with 2-3 Tbsp of sugar
Method Of Preparation -
Boil milk and add 2 Tbsp of butter and continue boiling it while stirring until the butter is melted.
Remove from heat and let it cool. After about 15-20 min refrigerate it for about 1-2 hrs until the milk is cold. (I don't know the reason for this step but I felt it definitely made a difference - Would love to know the reason though!)
After the milk is cooled, the yeast needs to be proofed. For that, mix the yeast in about 1/2 cup of warm water and sugar and set aside until it froths up.
Meanwhile, in a mixing bowl, measure the flours, add salt and mix well.
Mix the yeast water and the cold milk and slowly add to the flour and mix well. Add more flour if needed and knead into a soft and pliable dough. I kneaded for about 15 min or so and the dough was extremely soft and non-sticky too.
Grease the bowl and roll the dough all over the bowl and cover with an oiled foil. Set aside in a warm place for the yeast to work up its magic.
After about 2 hrs, the dough would have been more than doubled. Thats when you need to punch the dough to deflate and divide it into 2-3 portions to work with.
On a floured surface, roll each portion into 1/4 inch thick rectangles (I rolled them as ovals!).
Generously brush the rolled dough with melted butter. Sprinkle the cinnamon sugar all over the buttered surface.
Preheat the oven to 350F.
With a pizza cutter, cut the dough into 1/2 inch strips and arrange them on a prepared cookie sheet.
Note - I think a better way to do this is to transfer the rolled dough on to the prepared baking sheet and then brush the butter and sprinkling of the cinnamon sugar and cutting into strips. I learnt it the harder way. When transferring the strips onto the baking sheet, the strips got stretched and the cinnamon sugar was all over the place and sure was a mess
Bake them for about 20 min or so or until done.
To prepare the icing, mix powdered sugar, vanilla essence and milk. Take care to add milk gradually while mixing and ensure that the icing is in dripping consistency.
While the cinnamon sticks are warm, brush them generously with the icing and let them dry.
Now they are ready to be devoured !! I froze the remaining sticks and they tasted fine too. However they taste best when served warm!
Preparation Time 30 min + Baking Time 20 min + Resting Time for Milk and Dough 3-4 hrs
Makes about 20 cinnamon sticks (avg length 6 inches)
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Omg, cinnamon sticks looks super tempting and irresistible..
అబ్బబ్బో పుల్లలు !! సినమిన్ పుల్లలు !!
చాలా చూడ ముచ్చటగా ఉన్నాయి !! భలే రుచి !! బాగు బాగు !!
chaala baagunnyi chimnamon sticks
Very tempting!
yummmmmy n lovely...
Tasty Appetite
Wonderful looking sticks dear. Looks so tempting.
Deepa
Hamaree Rasoi
Same pinch!! I just made them this morning with Puff pastry sheets!
I like the ones we get at Aunt Annie's, the pretzel place....very soft, just that they add soooooo much cinamon and sugar! :))...u made the perfectly....
they surely taste heavenly tho!
Smitha
Smitha's Spicy Flavors
lovely cinnomon sticks.
Chuck-e-cheese's a great place. The cinnamon sticks look very tempting and nice
delicious to snack lovely name
Perfect looking cinnamon sticks..
Love that Color!!! cinnamon is my fav. Spice!!!! Looks great!!!