Cinnamon Rolls
I am not a fan of working with yeast because they smell I think there’s so much waiting time in between. There’s waiting for the yeast to foam, and waiting for the dough to rise, and waiting for it to be ready for the oven blah blah. Very start stop if you know what I mean.
There is the shortcut - a bread making machine but that novelty will quickly wear off because honestly, it’s just not right to take credit for measuring out ingredients (ie: it’s just not the real deal).
As usual, my impetus for trying out something is because other people made many positive comments on the review page (7000+ people bookmarked this recipe!). So surely, I Can Do It Too!
Here’s the original recipe with comments
Here’s mine after some modifications :
Ingredients
1 (7gms) package active dry yeast [approx 1/2 tbsp]
3/4 (180ml) cup warm water (110 degrees F/45 degrees C)
1/4 (50g) cup white sugar
3/4 teaspoon salt
1 egg, room temperature
1 tsp vanilla extract
2tbsp (25gm) shortening / butter
2 3/4 (345gm) cups bread flour
Filling
1/4 cup (55gm) butter, softened
1 tablespoon ground cinnamon
3/4 cup brown sugar
1. In a small bowl, dissolve yeast and 1 tbsp of sugar (from the 1/4cup of sugar measured out) in warm water. Leave alone for 10mins until it’s creamy/foamy (Don’t smell the mixture!).
2. In a big bowl, combine all the ingredients (NOT the filling), minus the bread flour. Use only 1 cup of the bread flour and stir well to combine. It will be rather sticky in the beginning but keep at it, adding 1/2 cup of flour to the mix at a time. When it’s a lump that you can hold, work on a floured surface(easier) and knead until it’s smooth and elasticky. Leave alone, covered, for 10mins .
3. Lightly grease a 9 X 13 inch pan. Roll out flour to a 1/4 inch thick rectangle. Spread the dough with butter and all the other fillings. Feel free to go crazy with fillings here – I added walnuts to mine.
4. Roll up dough along the long edge(like making a swiss roll) and slice it into 12 equal sizes. The dough now still feels soft. Place them in the pan with the cut side up.
5. Cover with plastic wrap and fridge overnight or let rise at room temp for about 45mins before baking. (I fridged it for freshly baked breakfast rolls!)
6. Preheat oven to 200deg C and bake for 20mins – til rolls turn golden brown.
Hurrah!! The cinnamon roll turned out a little crusty on the top and had the ‘right’ soft bread texture (meaning it was right for me). More importantly, I made bread in my kitchen!!! 
My only gripe really, is that it could be sweeter but that’s just me cos I’ve been hankering sweets lately…
Ah – this picture gives a clearer idea how to place the cut rolls on the pan. Have fun if you try this recipe – You Can Do It Too!! 
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