I started #ECQEats on Instagram a year ago after I learned that cabin fever is all too real. My adventures (and misadventures) kept my mind off the pandemic, even just for a few hours while focused on my baking.
And here we are, back on ECQ. And here I am, with more confidence in the kitchen that I can already tweak recipes and procedures to what works for me. I have been hearing my sister-in-law Ruffa planning to make cinnamon rolls for a while now, and I am very familiar with how that goes. (After all, it took me a year of “planning” to make sourdough before I finally dove in.) So I decided to come over to their house and show her how to make the rolls. It was one of the easiest and yummiest recipes I have tried.
Baking in a different kitchen required a bit of adjustment. With my experience (see? Over-confidence), I knew how to tweak the recipe to work with her bread machine since she didn’t have a stand mixer for kneading, and how to adjust to her oven since the middle rack was closer to the upper heating element. Tweaks such as these require a lot of trial and error. And I guess I can only be grateful, in part, to ECQ. It has taught me a lot of patience and self-control so that I don’t spin out because the recipe didn’t work as I expected it to.
Yes, I know it sounds like a privilege-check, but I am not just talking about tantrums over a failed recipe. I’m sure others can relate to the anxiety over this pandemic and are flying off the handle over the most silly things. But take those baby steps and do something that takes your mind off it and just believe that this too shall pass.
For the rolls
- 1 cup warm milk
- 1 cup melted butter
- 5 tbps granulated sugar
- 1 egg
- 3 1/2 cups all purpose flour
- 1/4 tsp salt
- 2 1/2 tsp instant yeast
For the filling
- 3/4 cup brown sugar
- 3 tbsp ground cinnamon
- 4 tbsp melted butter
For the icing
- 110 grams cream cheese
- 2 tbsp butter
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
- Combine warm milk, melted butter, egg.
- Combine flour, sugar, salt, yeast and mix with the milk mixture.
- Knead until smooth.
- Rest the dough for 30 minutes.
- Prepare the filling.
- Roll out the dough and spread the filling across the dough.
- Roll and cut into 10-12 equal pieces and transfer to a baking dish.
- Pre-heat oven to 160c, while dough is resting for 30 more minutes.
- Bake for 25 minutes or until golden brown on top.
- Prepare the icing.
- Remove cinnamon rolls from the oven and top with cream cheese icing.