The Happy Home Cook: Halaya Cinnamon Rolls
/The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to submissions@positivelyfilipino.com.
Halaya Cinnamon Roll
Ingredients
Dough
600g Bread Flour
6g Salt
24g Brown Sugar
12g Active Dry Yeast
360g Evaporated Milk
150g Warm Water
18g Coconut Oil
10g Vanilla Extract
10g Cinnamon Extract
Filling:
250g Brown Sugar
30g Dark Cinnamon
400g Mashed Steamed Ube
1 Stick of Butter, Melted
Procedure
1) Whisk yeast into the mixture of milk, warm water, and sugar until dissolved, then add oil, vanilla and cinnamon extract.
Allow to stand for 5 minutes to activate the yeast.
2) Put bread flour, salt, and the liquid mixture in a bowl.
If using a mixer, use the dough hook and knead for 6 minutes.
If by hand, knead for 15 minutes.
Rise the dough covered for 45 minutes.
3) Roll-out to form a rectangular shape, no more than 6 mm thick.
4) Spread the filling ingredients over the dough rectangle.
5) Roll-up and seal the edges.
6) Cut into sections about 4 cm thick.
7) Place into greased or non-stick baking pan.
8) Allow to rise for 30 minutes.
9) Bake at 350F (180C) for 32 minutes,
10) Unmold onto a serving plate while hot.
Amy Schlanger
Amy Schlanger is a managing partner of a small business (Sensible Lighting Solutions) in Flagstaff, AZ and a freelance writer to various Filipino-American publications. She has published Philippine entertainment articles that reflect social and cultural awareness of the two worlds that she belongs in.
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