Sinful Cinnamon Rolls

enjoy these cinn-ful rolls with tea

enjoy these cinn-ful rolls with tea

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.

i promised to make the cinnamon rolls for some friends, and pushed myself to start making them on a friday night. i made the dough rolls and the frosting on friday, and baked the rolls the following day. the recipe was incredibly easy, and the cut dough rolls freeze really well. so you dont have to pop them in the oven asap.
the rolls’ layers (if i can call them that) were spread with butter, sugar, and cinnamon power, while the frosting is vanilla flavoured with a hint of coffee. i kept my fingers crossed, and surprisingly it went better than i expected! 🙂 they were delicious, and simply wonderful with tea! i got the original recipe from this website and i must thank Pioneer Woman for sharing it – thank you!! 🙂 go on, make some today – you know you want them! 🙂
For dough:
Milk – 1 cup
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
For frosting: (note: the measures below follow the recipe to the tee, but you might want to reduce the sugar used, and then adjust the liquid ingredients to get the desired consistency)
Icing sugar – 1 kg
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
Making the dough:
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.

rolls being prepped

rolls being prepped

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. 

Grease three or four round foil cake or pie pans. Cut the dough into mini-rolls about ¾ to 1-inch thick and lay them on the buttered pans. Do not pack the rolls tight – they will rise again, so leave some space between them.
Repeat the process for the other half of the dough. Let the rolls sit for 20 to 30 minutes. They should rise to about double their size. 
You could bake them in the foil trays, but as i baked them in a regular oven tray. Brush the tops lightly with butter or milk before putting them in the oven tray, i cant advise on whether or not it makes a difference in time/heat to use the former option. Bake them at about 380 degrees for about 15 to 20 minutes until they are light golden brown in color. Make the frosting while the rolls are baking.
all ready to bake!

all ready to bake!


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.

baked, frosted and ready to eat!

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


One comment

  1. […] post! yep, i have penned 50 posts – seems like a long time since i wrote my first post on Cinnamon Rolls! […]

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