The aroma of this spice is very fragrant and can generate appetite. This spice is said to be originating from Indonesia’s Riau Islands. After all, this magic spice is used by almost all the world’s inhabitants and has been adapted into food almost all over the world, from eastern cuisine to western cuisine , from a traditional home-cooked to exotic cuisine in fancy restaurants. This spice is actually bitter, but the unique aroma can make your cooking a special meal. Not only great flavor, many properties are hidden in this magical spice. Lets mynutrisi talk about the benefits of cinnamon.
Benefits of Cinnamon Despite of Its Unique Aroma
- Many studies show that cinnamon can control blood sugar levels.
- It reduces the level of LDL cholesterol. LDL cholesterol is also known as a dangerous cholesterol that causes the blockage of blood vessels.
- It has a natural antiseptic compound. In studies, cinnamon is effective against ulcer caused by H. pylori bacteria and other harmful pathogens.
- It reduces the pain associated with arthritis.
- Research at Texas University, published in the Journal of Nutrition and Cancer, shows that cinnamon can reduce the growth of cancer cells.
- It is a natural preservative.
- It contains fiber, calcium, iron and manganese.
- It has been proven effective in preventing menstrual pain due to menstruation.
- Prevent infertility. Cinnamon contains natural chemicals called cinnamaldehyde that show increased progesterone hormones and reduce testosterone production in women helping to balance hormones.
- It opposes various neuro-degenerative diseases, including: Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, brain tumors and meningitis, as according to research at Cytokine Research Laboratory, Therapeutics Experimental Department, University of Texas. Their research shows that cinnamon reduces chronic inflammation associated with neurological disorders.
!!!!!! WARNING ! BEWARE !!!!!!
There are two types of cinnamon cinnamon available . There are Cinnamon and cassia . It’s about the same but only differ from the thickness and their rolls .Usually, cinnamon comes with a good rolls just like we roll the newspaper where as the cassia commonly roll from two side and slightly thicker. Cassia is not good for health because there are toxic substance that are commonly used in making poison for the mouse.
In term of the taste and smell wise, Cassia and cinnamon , both are the same but the cinnamon is more fragile and slightly hairy whereas cassia is more hard like wood. There is a difference in the natural chemical compound present in both of them namely Coumarin
Coumarin on cinnamon @ Sri Lanka cinnamon is lower and safer for human consumption while coumarin in cassia @ indonesia cinnamon or borneo is very high and poisonous. Long-term consumption of high amount of coumarin can effects as well as damage the liver and kidneys.
Ironically, the are more cassia sold widely in the store, which somehow most of us would mistakenly identified them as cinnamon. Original Cinnamon is an imported spice that can be found in certain stores only .So let be more careful!
So now, what are you waiting anymore? Lets put some of cinnamon in the dish for your health.
How to Make the Best Cinnamon Rolls
This week, I’m sharing with you my favorite no-knead method for making yeast dough. I think you’ll enjoy this technique because you don’t need a mixer, and the results are incredible. We’ll be making BIG & BOLD Cinnamon Rolls and I hope these become some of your favorites as much as they are mine. So let’s get baking!. This is the best Cinnamon Rolls recipe by Gemma Stafford
Special Recipes of Delicious Cinnamon Rolls :
- 3 1/2 cups (1 lb 1oz/ 470g) All-Purpose Flour
- 1/2 tablespoon salt
- 3/4 tablespoons dried yeast
- 1 cup (7oz/200g) milk
- ½ cups(3.5oz/100g) water
- 2 large eggs
- 1/4 cup (3oz/85g) honey
- 1/4 cup (2oz/60g) melted butter or vegetable oil
For the Filling:
- 1/2 cup (4oz/120g) butter
- 1 1/4 cups ( 7 ½ oz /210g) packed light brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1 cup (4oz/100g)toasted pecans
Cream Cheese Glaze:
- 4 oz (110g ) Cream cheese, room temperature
- 1 cup (120g) Powdered sugar
- 1/4 cup (1/2 stick/ 2oz)) Butter, room temperature
- 1/2 Tsp Vanilla extract
- To make the dough, combine all of the dry ingredients in a very large bowl.
- In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
- Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
- Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
- After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably over night. It can be refrigerated for up to 3 days before using.
- When you’re ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
- Transfer the dough to a floured work surface, and roll it into a rectangle approximately 1/4″ thick. It will be long so you can always do it in 2 goes.
- Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
- Starting with a long edge, gently roll the dough into a log. Don’t roll it too tightly; if you do, the centers of the buns will pop up as they bake.
- Slice the rolls 2” thick and set them with their cinnamon face up
- In a deep baking pan lined with parchment space the buns in the pan. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
- Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is) (Towards the end of the rising time, preheat the oven to 375oF/ 190oC)
- Uncover the pan, and bake the buns for 40 to 45 minutes, till they’re a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
- While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
- Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
- Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately,