if you like desserts like i do, you will know the lure of yummy cinnamon buns 🙂 however, they are often seen as being too complex to make. and that was the reason why i didn’t bother trying them out, even after i discovered a love for baking. until i came across a fabulous recipe online.
Veg oil – ¼ cup
Sugar – ¼ cup + some for sprinkling
Active dry yeast – ½ tsp (heaped)
All purpose flour – 2¼ cups + some for rolling
Baking powder – ¼ tsp (heaped)
Baking soda – ¼ tsp (little bit less than full)
Salt – ¼ tsp (heaped)
Melted butter – a bit less than ¼ cup
Cinnamon powder – as required
Vanilla or maple flavouring – 1 tsp
Milk – ¼ cup
Melted butter – little less than ¼ cup
Brewed coffee (hot) – little less than ¼ cup
Salt – a pinch
Mix the milk, oil and sugar in a pan. Heat the mixture just until it reaches boiling point, and then turn off the heat. Leave to cool for 30 to 45 minutes. When the mixture is lukewarm to warm, sprinkle in the active dry yeast. Let sit for a minute.
Add 2 cups of flour and stir the mixture. Cover and let sit for atleast an hour. After an hour, the dough should have risen. (If the dough has not risen, the yeast might not be working, and you would need to start from the beginning.)
Add the remaining ¼ cup of flour, the baking powder, baking soda and salt. Stir the mixture. At this point, you can go ahead and make the rolls or cover and refrigerate the dough until its ready for use. If the dough rises and spills out of the pan, just punch it down.
Sprinkle your rolling board or surface generously with flour. Take half the dough and form a rough rectangle. Roll the dough thin, maintaining the rectangle shape.
Brush the rectangle evenly and generously with the melted butter. Sprinkle the sugar evenly on top. An alternative is to mix the sugar with milk (into a very thick paste) and then brush or spoon it on the rectangle. Sprinkle the cinnamon powder evenly and generously on top. Starting at the end away from you, begin rolling the dough lengthwise in a neat line towards you. Keep the roll tight as you go along. When it is all rolled up, pinch the seam to seal the end of the roll to the end.
Making the frosting:
Mix the icing sugar with the melted butter and hot, brewed coffee. Mix together well. Add the vanilla or maple flavoring and mix again. Add the pinch of salt. Add the milk bit by bit, mixing it well with the frosting each time. The frosting should be thick but pourable. Taste and adjust as needed.
How to proceed:
When the rolls are baked, take them out of the oven, and transfer to a plate to cool. When they rolls are less hot (but still warm), drizzle the frosting (or spoon generously, or POUR it on!) on top and sides as desired. For those who don’t like very sweet desserts, you could simply drizzle the frosting on top, or brush on a little bit of frosting and sprinkle some cinnamon powder.
*Photography by Saraswathi Raja Krishnan