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!

Homemade cinnamon rolls adapting Lizzy T's recipe

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

Butter, sugar and cinnamon powder

Happy Cinnamon Rolls

  • Servings: around 30 pieces
  • Difficulty: the process may be elaborate, but its fairly easy to make
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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.

 

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!

Homemade cinnamon rolls

Homemade cinnamon rolls

 

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, InstagramFacebook and Twitter! Much love – Ishita

Disclaimer: This isn’t a sponsored post, nor are there any affiliated links for any of the brands that may have been mentioned in this blogpost. The subject, story, opinions and views stated here are my own and all images are from my personal album. While you enjoy reading my posts with lot of visuals, please do not use any material from these posts. 

4 Comments on “Happy Cinnamon Rolls that you can make at home

  1. Pingback: Homemade Nutty Spreads – Almond, Cashew & Hazelnut – IshitaUnblogged

    • Thank you Saira for hopping in! Your blogname is very interesting and it’s amazing to see how you have used this lockdown period to start your blog and learn how to cook. Good luck to you !

  2. Pingback: Grilled Eggplant in tempered spices | Big Z turned sixteen – IshitaUnblogged

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