How have you all been ? This month has just been so busy for me ! I havent had the time to sit down and write a blog post though I have been trying a lot of new recipes lately.Also Ive been caught up in other things like painting and drawing which Ill be updating you on soon , In Sha Allah.
So this recipe , is mine .. solely mine. I came up with this through trail and error and I’m so proud of it . So if you do try it out , give me the credit.. haha ! I made these cinnamon rolls for my uncle and he thought I bought them from Cinnabon ( which is a very famous place for cinnamon rolls here in the U.A.E) and pretended it to be mine. These rolls are easy to make , so fluffy and soft and will not make you suffocate on the sweetness. And if you don’t really prefer too much of the cinnamon and would like just a subtle taste of it , then this is definitely for you !
I hope you try it out and enjoy the recipe 🙂 See you on thursday with another great recipe.
Makes 12 big cinnamon buns
- 2.5 cups of all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoon canola oil
- 1 tablespoon yeast
- 1/2 warm milk
- 1/2 + 1/4 cup warm water
- 150 grams melted butter
- 2 cups light brown sugar
- 1-2 teaspoon of cinnamon powder
Many people feel it isn’t necessary to proof the yeast prior to kneading the dough , so they simply add all the ingredients together and knead. I think its absolutely important and makes a whole lot of difference. It makes sure that the yeast is active and also reduces the time needed for the yeast to become active. Overall I feel its required for softer buns.
So the first step is to pre heat the oven at 180 degree celsius and then to mix the warm milk , water , sugar and the yeast.
Once the yeast bubbles , its ready. Add in the other ingredients and knead the dough nicely. Kneading is very important to form the gluten which makes soft and light buns. Once the dough bounces back with your touch , its ready. Oil a bowl and allow the dough to rise it in for half an hour to an hour.
Cut it into 12 equal pieces and allow it to proof for another 30 minutes. This is dough is so soft that you may not get a perfectly shaped bun but it tastes delightful ! Wet the top of the bun of that it dosent dry put in the oven and I gave it a slight coat of an egg yolk mixed with a tablespoon of milk , to give it that beautiul golden sheen.
Bake at 180 degree celsius for 20-25 mins. And thats it your done.
You can add a simple glaze of icing sugar and milk or enjoy it as it is.