Superlicious Cinnamon Rolls!!

It is so good to have someone whom we can communicate throughout the whole process of a recipe when we are going to face a recipe that we have not bake or cook before.  There might be some technical issue which we could encounter during the midst of preparing the ingredient or whatsoever and I am so glad I have my baking buddy here, Hui of butterfly waltz, communicating thru whatsapp giving me some good tips right after she make this Superlicious Cinnamon Rolls!!

Decadent. Luscious. Superlicious. NO-KNEAD! ~ this is what Hui have rated to this delicious Cinnamon Rolls.

This Cinnamon Rolls originated from The Pioneer Woman.  If you have visited her site about this recipe, there's a warning indication from her if you intend to make this yourself......

"A warning. If you follow these instructions and wind up delivering these cinnamon rolls to your friends, be prepared for any of the following to occur:

1. They’ll call you after they’ve taken the first bite and profess their eternal love for every
    ounce of your body.
2. They’ll pass out after the first bite, hit their head on the kitchen counter, sustain a 
    concussion, and sue you for damages, despite the fact that the one bite they tasted of 
    your cinnamon roll was the single most profound culinary experience in their miserable 
    little life.
3. They’ll call you and ask for the recipe, saying, "HOW did you make those?"
4. They’ll call you and propose marriage.
5. They’ll hug the cinnamon roll pan, get maple frosting all over their clothes, and send 
    you the bill for the dry cleaning. "

Cinnamon Rolls 
Recipe sourced & highly recommended from Hui of Butterfly Waltz

~ makes 27 rolls in 3 7-inch square trays 

Dough

2 cups / 500 ml milk

1/2 cup / 125 ml vegetable oil

1/4 scant cup sugar
1 packet active dry yeast /or  2 1/4 tsp instant yeast
4 cups all purpose flour (I use 3 cups plain flour + 1 cup bread flour)
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 scant tsp baking soda
1/2 tsp salt

Filling
1 cup (227g) melted butter

2 tbsp cinnamon powder

1/4 cup sugar (white or brown)

1. Bring milk, oil and sugar to just short of a boil. Remove from heat and leave to cool for 45

    minutes - 1 hour.

2. Add active dry yeast to lukewarm milk mixture and leave it to sit and bubble. Omit this 

    step if using instant yeast.

3. If using instant yeast, blend in with the 4 cups of flour. Add flour into the milk mixture and

     mix till well combined. Cover and leave to double in size for about 1 hour.

4. Mix the extra 1/2 cup flour with baking powder and baking soda till well blended. Add the 

    flours into the dough till well combined.

5. Refrigerate dough for later use or use immediately. Refrigerating overnight would be a 

    good choice.

6. Generously flour working surface, and roll out dough thinly into a rectangle.  

   Tip: Wrap rolling pin with plastic cling wrap to make it easy to roll it out.

7. Spread melted butter all over dough. Sprinkle cinnamon powder and sugar all over evenly.

8. Roll dough from the long end towards you. Roll tightly and pinch the seams to seal.

9. Slice rolls into 3/4 or 1 inch thick and place them in greased baking tins. Leave to rise for 

    20-30 minutes.

10. Bake in preheated oven of 400F/200C till light golden brown for 15-20 minutes.

11. Remove and drizzle generously with sauce/topping of your choice! 

Easy caramel sauce 

(Highly Recommended to make this to drizzle to the rolls!!)
 ~ make 1 1/2 cups
 
Ingredients
* 1/2 scant cup brown sugar
1 stick / 115g butter
1/4 cup heavy/whipping cream
1/4 cup honey
** add 2-3 pinches of sea salt ~ you won't regret this!

Bring all ingredients to a boil. Lower heat  and continue to stir and cook for 2 minutes. 
Once the Cinnamon rolls have slightly cooled down, drizzle the sauce all over.

                             Does my Cinnamon Roll looks like a rose?  I baked some of the 
                             rolls in muffin pan.

It is so easy to make as it doesn't require to knead at all.  You can prepare the dough at night and refrigerated it, and start making it the next morning.  


As for the filling, you can add extra raisins or some walnuts for some extra crunch and flavour too.

                               My Verdict :  YUMMYLICIOUS !!!!!