I studied her recipe since morning, contemplated a lot whether I should bake or not the whole afternoon then asked my husband to take me to a nearby grocery shop to buy pecan nuts and fresh cream. Turned out the shop didn't sell pecan nuts and their fresh cream on the shelf was already expired a month ago. Darn!
When I found out that I was lacking of these two ingredients, I told myself to just drop the idea of baking Cinnamon Rolls this time around. At about 4.30pm, when I was pretty much done with my day work, somehow my feet dragged me down to the kitchen and my hands started taking my baking utensils out from the cabinet. So there I was, started baking Cinnamon Rolls with whatever available baking ingredients at home.
Since my husband was still at work, I didn't take photos of how I made the dough for the Cinnamon Rolls. Only when he finally got home at night, he helped me snap some pictures on the remaining baking process of my Cinnamon Rolls. Therefore, for complete pictures and tips in successfully making Cinnamon Rolls, I guess it's better still to refer to Bing's original recipe above to see her step-by-step tutorials. Bing is a wonderful cook and baker. Her personal blog and cooking/baking diary are so inspirational. And by the way, I'd like to thank her personally too on her valuable tips in making these Cinnamon Rolls. She responded to my questions on her Facebook wall and blog several times yesterday when I raised some inquiries about baking Cinnamon Rolls. She is such a darling!
Here is the Cinnamon Rolls (half) recipe that I used yesterday. I slightly adapted the recipe from Bing's original recipe since I didn't have all the stated ingredients.
Warning: There would be a lot of waiting time needed in making Cinnamon Rolls as we need to make the dough rise perfectly before baking them.
- 500ml Liquid Milk
- 1/2 Cup Vegetable Oil
- 1/2 Cup Sugar
- 1/2 Tsp Vanilla Essence
- 1 Pack (11gr) Dry Yeast
- 4.5 Cups Flour -- Separate the flour into 3.5 Cups and 1 Cup
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Tsp Salt
- 1 1/2 Cup Melted Butter
- 1/2 Cup Castor Sugar
- 1/2 Cup Brown Sugar
- 1/8 Cup Cinnamon Powder
1. Pour the milk, vegetable oil, sugar and vanilla essence into a cooking pot.
2. Stir the liquid mix and dissolve the sugar over a medium heat. Do not boil.
3. Once the sugar in the liquid mix is dissolved, wait until the mix is lukewarm. Add in the dry yeast into the mix. Leave it for few minutes until tiny bubbles of gas are seen in the mix.
4. Add in 3.5 cups of flour into the mix. Stir well with a wooden spoon but do not over mix.
5. Cover the dough with clean table cloth for 1 hour. *Waiting Time 1*
6. An hour later, the dough would rise about twice its size. Punch the dough down to get the air out of the dough.
7. Add the remaining 1 cup of flour, baking powder, baking soda and salt into the dough. Mix well again.
8. Cover the dough again with clean table cloth for 1-3 hours, best to leave it in the fridge so the dough would be harder and much easier to knead later on. *Waiting Time 2*
9. Once the waiting time is up, the dough would rise twice its size again. Punch the dough down again to release the gas.
10. Knead the dough for a moment. The dough would be quite wet and sticky but just try to knead it slowly.
11. Transfer the dough to the lightly floured working table or large cutting board. Cover the rolling pin with flour too.
12. Start rolling the dough into a rectangle shape. Since my cutting board was not big enough, I split the dough into two smaller parts and worked on them separately.
It's a wet and sticky dough.
Expect the dough sticking to your fingers and rolling pin.
13. Evenly pour 1 cup of melted butter into the rolled out dough. Sprinkle the cinnamon powder, castor sugar and brown sugar into the dough.
Evenly distribute the melted butter and sprinkle the cinnamon powder and sugar on the dough.
14. Start rolling the dough lengthwise. If the dough is very wet and sticky when rolling it, add more flour to the surfaces and roll slowly.
Roll the dough carefully. Be gentle.
16. Place the rolls in a baking tray/pan comfortably. Do not squeeze them too much in one pan. They need to breath and grow some more.
Place the rolls comfortably in a baking pan.
17. Pour the remaining melted butter over the rolls.
The rolls with extra melted butter on top.
18. Set them aside for about one hour and let them rise slightly bigger again. *Waiting Time 3*
19. Bake them in a preheated oven for 15-20 minutes until golden brown.
Cinnamon Rolls: Fresh from the Oven.
20. Make some icing and pour the icing over the hot rolls. *Optional*
Actually I did try making the icing as per Bing's original recipe but since I didn't have fresh cream and replaced it with normal liquid milk, my icing was not thick at all. But I still poured some of it on top of my Cinnamon Rolls.
I reduced the sugar sprinkled in the rolled dough last night so my rolls turned out not to be not that sweet. Mistake. Should have followed the recipe religiously. The rolls would have been just nice if they were sweet enough!
It's indeed a long process in making Cinnamon Rolls. I think I spent more than five hours yesterday in making them. I had backaches last night. However, but the results were quite rewarding. I had soft Cinnamon Rolls and half recipe made about three trays of Cinnamon Rolls. I thought with minimum kneading that I did for the dough, I'd have a dry bread. But I didn't. The rolls were really soft. I heated them in the microwave this morning before eating them as breakfast. They still tasted good.