You know what! It’s been sooooo loong since i’ve updated my food blog that I’ve actually forgotten my username and password!
How absolutely embarrassing.
Anyway, I can tell you that THIS post will make up for the hiatus. I promise.
This recipe was all the craze between my cousin and I. We went crazy trying to bake THE perfect cinnamon rolls. But me being the easily-satisfied baker, stopped at a grand total of ONE attempt. One attempt is equivalent to almost 8 batches of rolls. That is A LOT.
So yes, this is just a warning beforehand that this recipe yields A lot of cinnamon rolls. So be prepared to get fat, or make a lot of friends and give them away.
So the recipe is from Pioneer Woman. She, together with Jamie, will always be my true inspiration for cooking/baking.
Ingredients
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
As this was made centuries ago, i’m trying to search every nook and cranny, in my brain, for a memory that I may have while baking these. I just remember staring at the huge fluff that appeared after an hour of leaving it aside, with the yeast working on the dough.
Basically, you heat the milk, veg oil and sugar in a pan till it reaches near to boiling point.
Turn off the heat and let it cool for about an hour.
When the mixture is warm, you pour in a packet of yeast, let it sit for a minute and you pour in 8 cups of flour.
Let it rise for an hour.Mine grew, like how i grew in the past 3 years.
Then you add 1 more cup of flour, baking powder, baking soda and salt. Mix it all together and what do you get? ding dong, clap clap, stamp stamp, hottt dogg.
Ok then you put it in the fridge or let it rise even more till you need it. Or want it.
Then here comes the dirrrty work. You tear off some dough, put it down and floured baking sheet. Ok, let me REPHRASE that. Put it down on baking sheet that it entirely covered in flour that you don’t even know that there’s baking sheet below it. ‘Cos trust me, it’s gonna get STICKY.
Roll out the dough into a nice neat rectangle. Drizzle enough melted butter to cover most of the surface. Then sprinkle generously with cinnamon and sugar.
Then you roll it up, towards you. Oh, this won’t be pretty.
And you cut it up.
Put it into a nicely greased tin,
The spacing between the rolls is for the growth of the rolls during the baking process.
Put it in the oven for 20-30mins at 180 deg cel.
And Wa la!
I also made a variation, by adding choc chips.
I do not have picture of how it turned out ‘cos i wasn’t fast enough. It got snapped up! Yes, it was THAT yummy.
So, go make your cinnamon rolls.
