Happy Cinnamon Rolls that you can make at home

Homemade cinnamon rolls and a steaming hot coffee… I wish somewhere beyond the dark clouds, we could all see the rainbow that promises a life filled with simple pleasures of life, all over again!

The Z-Sisters are already one week into their remote school learning. The bearded biker also works from home currently. Our kitchen transforms into my occasional writing space, with the dear labradors snuggled at my feet. The words that are meant to form thoughts become muddled up by the aroma of Lady M’s delicious cooking. In an ideal world, this would been my ideal kind of a day. However, these days, I keep checking on the incessant whatsapp messages to reassure myself that our parents and others in our families back home and elsewhere are safe and sound. The same thought goes out for our friends, colleagues and everyone we know. While I pray for a safe world today and everyday, I’m ever grateful to all the forces ~ divine and human, that work in conjunction that are keeping us safe and alive. May our collective energy gear us towards love and hope, faith and positivity and a beautiful future ahead. Very very soon.

Until then, let us spread love and joy, hope and faith… specially over social media (that’s Instagram for me), with whatever makes our hearts dance to a {happy} beat. Enjoy your baking!

Unblogging it all… Ishita

Rolling the flattened dough with cinnamon filling, much like a jam roll

The cinnamon rolls soon after getting their forms

Covering up and allowing the rolls to rise

Happy Cinnamon Rolls

• Servings: around 30 pieces
• Time: 2 hr 30 mins (prep time=30 mins, cooking time=30 mins, rising time=1hr 30min)
• Difficulty: the process may be elaborate, but its fairly easy to make
• Print

Category=Dessert;
Recipe adapted from Tastes of Lizzy T’s Homemade Cinnamon Rolls {Cinnabon Copycat}. She also shares variations of cinnamon rolls in her website along with a lot of home baking tips that might help you to hone your baking skills. This is a tried and tested recipe at home and although we have retained the original recipe, we have tweaked it slightly.

 

Butter, sugar and cinnamon powder

Dough left to rise

Flattening the dough

Smoothening the cinnamon filling over the flattened dough

Rolling the dough with cinnamon filling like a jam roll

Covering up and allowing the rolls to rise

Ingredients

For the dough
1 cup milk, warm
2 1/2 tsp instant dry yeast
2 large eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all-purpose flour
1 tsp salt
1/2 cup granulated sugar

For the filling
1/2 cup butter, melted
1 cup brown sugar
2 tbs cinnamon
1/2 cup heavy cream (for pouring over the rolls)

For the frosting

1/3 cup butter, softened
2 cups sugar, powdered
1/2 tbsp vanilla essence

Method

For the dough

• Pour the warm milk in a mixer bowl. Sprinkle yeast, add eggs, butter, salt and sugar. Add in the flour (keep aside 1/2 cup for sprinkling and other misc usage) and mix until the ingredients are combined. Allow the mixture to rest for 5 minutes. (We use an electric hand beater)
• Beat the dough on medium speed and knead until the dough is soft and smooth.
• Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in a greased large bowl. Cover the bowl with a towel or wax paper. Set the bowl in a warm place and allow the dough to rise until double.

For the filling (you can prepare this while the dough is rising)

• In a medium bowl, mix well the softened butter, brown sugar and cinnamon. Set aside.
• Sprinkle a pastry mat (we generally use our granite kitchen counter surface for these kind of activities) generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with some flour.
• Flatten the dough using a rolling pin (Lizzy T suggests rolling the dough into a 24″×15″ rectangle). Use a rubber spatula to smooth the cinnamon filling over the flattened dough.
• Starting on the longer end, roll the dough up tightly, like a cylinder. Cut into slices (each into 1/2″ of width)  and place in a greased baking pan. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
• Preheat the oven to 180ºC.
• Once the rolls have risen, pour the heavy cream (slightly warmed up) generously over the top of the rolls so that they can soak down in the cream.
• Bake at 180ºC for 20 minutes, until the rolls are golden brown in colour and are cooked throughly.

For the frosting (you can prepare this while the rolls are cooling down)

• In a large bowl, combine butter and powdered sugar and blend well. Add in the vanilla essence (Lizzy T uses cream cheese in her recipe, we skip it as we find that they make them extremely gooey)
• Spread the frosting over the cooled rolls. Serve hot or cold according to your preference!

In the process of frosting

Cinnamon rolls after the frosting

Its already over and its not even 24 hours!

The internet today is overloaded with information on COVID-19, do read and absorb whatever is necessary and adhere to the tips and advices that the respective authorities of your country of residence are sharing with you. More from authentic source such as WHO: Coronavirus disease (COVID-19) advice for the public

Thank you for joining me on my daily food and travel journey on Pinterest, Instagram, Facebook and Twitter! Much love – Ishita

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