It is all about whats around you. Of course, whats at your table and those who are eating with you make that bite spectacularly more pleasurable.
This was just that .
Unfortunately, there was very little time to take pictures before this entire dish was demolished…broken down…separated.
With sweet dog Romeo literally begging for a bite or two… he was jumping up and down, as alll the chairs were occupied , and he was desperate tos ee what guilty pleasures five noisy women were indulging in ,without sharing even a bite.
This Copycat recipe of Cinnabon style Cinnamon Rolls was part of my bread baking workshop.I’m trying to spread this Baketitude among the maximum number of people…. go home and bake , instead of picking up a tiny bite of preservative laden pastry… the pleasure is homemade , belief .
So we baked two simple breads and Garlic and Herbs rolls and these.
The posts were all on my blog… but because we’ve moved ,there’s a whole lot of confusion.
So I’m redoing some posts.
Imagine amorning ,five women with absolutely nothing joining them and a dog… baking and indulging in gossip and laughter. By the end of the module , we had untangled the strings to form a neat braid joining us.
A love of good food,pleasures of feeding family and friends the yummiest of dishes, children ,mothers in law and the most important…. maids aka daily help.
And I know they’ll go home and bake. And keep that Baketitude ticking.
The difference is always in using the best ingredients that you can secure. And generosity. Of the mind and if the spirit…when you are dishing out food.
So a recap of that fabulous recipe.
Cinnabon Style Cinnamon Rolls
2 1/4 cup all purpose flour
1/2 cup warm milk
1 egg, room temperature
40 gms or 1/6 cup butter, melted
1/2 teaspoon salt
1/4 cup white sugar
1 tsp instant dry yeast
1/2 cup brown sugar or raw can sugar (gur or jaggery will change the taste)
1 1/2 tablespoons ground cinnamon
60 gms or 1/4 cup butter, softened divided into two
Cinnamon Roll Icing
50-75 gms cream cheese, softened- we used Mooz
1/8 cup or 2 tbsp or 30 gms butter, softened
3/4 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1.Warm the milk to blood heat.
2.Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Or if you are using Instant dry yeast , just add to the other ingredients.
3.Mix well and knead the cinnamon roll dough into a large ball.
4.Put the ball of dough into a bowl that is coated with oil. Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size.
5.Once your dough has risen, combine brown sugar, cinnamon, and butter. Mix them well.
6.Sprinkled flour over work top. Roll out your dough ball or flatten into a rectangle with your hands into approximately 8″ x 11″ rectangle roughly 1/4 inches thick then spread half the softened butter on the dough. Sprinkle the rolled, buttered dough evenly with the sugar/cinnamon/butter mixture you prepared in your small bowl.
7.Roll up the dough starting with the longer side and cut into 9 rolls (or more smaller rolls, if you prefer). Place the cinnamon rolls in a lightly greased or parchment paper lined 8*8 glass baking dish/ cake tin .
8.Cover the dish with a towel and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes.
Preheat oven to 175°C .
9.Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes . The dough should still be soft, though fully cooked, especially toward the center of the rolls.
10.As your cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and salt for the Cinnabon cinnamon roll icing or frosting.
11.Bring the cinnamon rolls out of the oven and wait two minutes. Now slather ,smother or pour over the frosting. Allow them to be gagged by that runny ,yummy ,buttery , cheesey mess. Spoon into the crevices and folds…and you’ll watch the butter melting ever so slightly.
If you have a dog or small kids in the house…. this is themoment when they will declare undying love for you… for one bite and one lick of the spoon you used for frosting.
This is chemistry so basic…ever so sensual ,that all senses will be craving some. Even my sugar phobic hubby comes out sniffing appreciatively when we do this.
No he wont eat a single bite, only because he cannot… but he always comments that it smells so amazing.
Oh , and that baking workshop that day…. there are serious converts to home made cinnamon rolls.
You may separate the rolls into individual servings before you pour the frosting,as it qill be less messy… but the fun is in pulling apart the pillow soft, frosting dripping ,finger licking good rolls and then of course licking the fingers clean.
Personally, I love mine a bit cold… so that the cream cheese frosting has had time to marry the cinnamon within. And accompanying a cup of coffee…all my good food dreams are sorted.
Share the calories with your friends and family…or with strangers and become friends for life.
*Cinnabon is a registered trade mark and I have tried to recreate their absolutely awesome flavours with my own recipe.
**I use Amul butter-salted even if a recipe calls for unsalted. So you have a choice in skipping the extra salt… as that salt takes the sugar to a new high.
***I prefer to use Instant dry yeast, as I couldn’t be bothered with the proofing. I add it straight to the dough. Also I ensure that I store my yeast in the fridge so it stays active longer.
**** If you cant find Mooz or any other brand of cream cheese, feel free to use hung curd. But add an extra teaspoon of butter. Ersatz is ok occasionally, but make an effort to get that tub of cream cheese. Philadelphia is available , but I prefer the taste of the Indian brands.
So what are you baking today???