The best cinnamon rolls I have ever tasted come from a popular bakery in Penang, situated along Nagore Road. However, it has been more than a month now that I had a chance to fulfill my craving (and addiction) for those soft, fluffy buns. They have always been sold out the last 3-4 times I had been there.
Last Sunday I was disappointed yet again.
So I decided I had to take matters into my own hands. I could not stand the wait any longer and started looking for a recipe I could use. I found this Easy Cinnamon Rolls recipe, which looked divine, and decided to try it. The blogger who shared this recipe calls it the World’s Easiest Cinnamon Rolls, but I cannot confirm that since I have never baked them before. They were easy to make, this much I can tell you. I substituted a few items in the recipe with the stuff I had on hand, and voila…these came out smelling absolutely heavenly from my humble oven…
I made a very simple frosting/glaze with evaporated milk whipped with powdered sugar, and it gave the cinnamon rolls a very elegant feel.
I had these cinnamon rolls for my afternoon snack yesterday and yes, if you’re wondering, they taste absolutely splendid with a cup of coffee!
Errrm…I might have to bake another batch like really soon too, because the first batch is ALL GONE! This time, I’ll remember the raisins 🙂
Easy Peasy Cinnamon Rolls (Source)
- 2 Tbsp instant yeast
- 1 cup milk
- 1/2 cup butter, divided
- 1/4 tsp salt
- 3 cups all purpose flour
- 1/2 Tbsp cinnamon
- 1/4 cup + 1 Tbsp sugar, divided
- In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the milk and 3 Tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
- Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. (I used my trusty Kitchen Aid for this, and it saved me a lot of effort and time)
- Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1/2 – 1Tbsp cinnamon.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8 square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
- Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.