It turns out that I’m the kind of person that can’t not be busy.
I expected this semester to be quite relaxing (aka boring), given my tiny courseload between high school and university. I was going to bake, blog, research, and program a lot. At least that was my plan anyways.
So 2nd semester senior year begins. I get notified of a job offer at the university. I spend 4 hours in the help room for circuits (it makes my head go round but now I can confidently say that all the TAs know me by face…). I spend 30+ hours in the lab (because again, I don’t have anything better to do). I bake a lot. I program at 2am. And by the next morning, my eyelids start to lower in Statistics. Other years I would power through because I truly enjoy participating in these extraordinary opportunities but this semester, I’ve been particularly prone to wondering Why the hell did I stay in high school in the first place?
In economics we talk about opportunity cost. The 3 hours I spend in high school have the opportunity cost of 2 hours I could’ve spent proctoring exams, the hours I could’ve spent programming my app, the time I could’ve spent on practice problems for digital logic. Or even, the hours I could’ve spent sleeping in.
I am done with all my coursework. I stayed because I thought I would’ve spent the 3 extra hours sleeping.
Perhaps I would have. But that doesn’t negate the fact that now I need to do hours of mindless homework for these classes – drawing rabbits, writing down what exactly is the sample in this population. I can’t say I don’t enjoy any of my classes though, economics remains highly interesting and it probably would’ve been the only class I would’ve missed if I did graduate early.
I shouldn’t think so negatively of all of though; it’s been a great 3.5 years at the high school and it’s only right that I give something back for this last half.
So I will spend the rest of it thinking about these amazing cinnamon rolls (I know what a smooth transition!)
The two most popular recipes on this site have been this No Knead Hokkaido milk bread and these Swedish Cinnamon Rolls so I naturally had to combine them into one delicious recipe: No Knead Swedish Cinnamon Rolls. In fact, these don’t even require an overnight rest (although if you like tortuously dreaming about cinnamon buns, go for it!). Because the overnight rest is normally to develop delicate flavors in the roll which is masked the strong cinnamon and cardamon in this roll, I’ve discovered that it really isn’t necessary, or at the very least not worth the cost of 11 more hours spent waiting. The other reason for an overnight rest in most no knead breads is to make sure the lofty breads can hold up their own huge head but this dough is humble enough and the roll is small enough that it doesn’t need the extra gluten structure. I decreased the sugar and butter amounts, and increased the quantity of flour to decrease the strain on the gluten and it came out perfect, like I made no adjustments at all. I promise you won’t miss kneading or the overnight rest 😉
There are shaping tutorials on the previous post, but since these are no knead, the dough is quite a bit more delicate so I suggest simply twisting the dough into a ball instead of knotting it. They come out just as adorably swirly and beautiful.
No Knead Swedish Cinnamon Buns
- 1 cup milk
- 2 1/2 tsp yeast
- 1 tbsp sugar
- 2 1/2 cup flour
- 1 tsp salt
- 3 tbsp butter melted
- 1 tsp vanilla extract
- 6 tbsp butter
- 6 tbsp brown sugar
- 4 tbsp ground cinnamon
- 1 egg beaten
- pearl sugar, chopped almonds, etc.
In a large mixing bowl, pour in the milk and sprinkle yeast over it. Add in the sugar, flour, salt, butter, cardamom, and vanilla extract. Stir until combined and gather into a ball. Cover and let rest for 2 hours at room temperature or 12-24 hours in the refrigerator.
Before taking the dough out, combine the butter, brown sugar, and cinnamon for the filling.
Roll the risen dough into a rectangle about 0.5 cm thick. Spread the filling over the dough and fold into thirds. Trim the ends off and cut into 1.5cm thick strips. Cut each the bottom of each strip in half, leaving the top 0.5cm uncut. It should look like something like very very long pants. Twist the ends together and roll the resulting strand into a snail shell like figure. Place on a baking sheet lined with parchment paper.
Cover and let rise for at least 1 hour.
Preheat the oven to 450F. Brush each roll with the beaten egg and sprinkle on your choice of toppings. Bake for 10-12 minutes, or until deeply golden.