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Cinnamon Rolls

As much as I love sourdough, sometimes I crave for warm soft bread with a filling to fill my cold lonely nights. HAHAHAHA. And to be honest sourdough takes at least a day to make and sometimes I just ain't got patience for that. I sometimes forget the power of instant yeast! We can haz bread in less than 2 hours including the bread rising time. BAM!!!

Warm, soft and chewy cinnamon rolls with cream cheese frosting

Anyway this soft, chewy roll is really easy to make and I love the simplicity and speed of this. I hope you enjoyed molesting this bread dough as much as I did. Also, HAPPY NEW YEAR EVERYBODY!!! It's not New Year here yet, but I get to spend 2 New Year I guess. MUAHAHAH.

Also, it's okay to not have to use a tray to fit all the rolls in. You can spread it out individually on a tray so it turns out nice and round. Attempt to squeeze it in for aesthetics like what I did, will just end up looking like how you look when you gain weight and try to squeeze into your jeans. HAHAHAHAAH.

Before proofing

After proofing for an hour. See what I mean about looking like when I gain weight and try to put on my jeans. HAHAHA. Btw it's so puffy it looks almost erotic to me HAHAHAH
You can check out some of the steps for the cinnamon rolls on my igprofile highlights @thebakerslust


Adapted from butternutbakery's recipe

Makes approx 12 medium-sized rolls

Prep time: 2hrs

Cream cheese icing

125g cream cheese, room temp

1/4 cup icing sugar (or more, depending on your sweetness intake)

1 tsp lemon juice

1 tsp vanilla extract

  1. In a bowl, mix together cream cheese, icing sugar, lemon juice and vanilla extract until smooth. For a thicker consistency, add in more icing sugar or fridge it. For a thinner consistency, you may add a tsp of milk.

Cinnamon Filling

55 salted butter, room temperature/softened

80g brown sugar

3 tbsp cinnamon (or more, i didnt measure. I just sprinkled until I'm really happy)


4.5 cups plain flour

70g sugar

4.5 tsp instant yeast

355g water

85g salted butter

1 large egg

1. In a microwavable bowl, warm water and butter for 45 secs. The butter will not be fully melted and the water should feel warm to the touch. Add in yeast and let sit for 10 mins until yeast is frothy.

2. Using the stand mixer with a dough hook, on low-med speed, In a large stand mixer bowl, stir together flour, sugar, yeast and salt.

Then add in an egg and the yeast water and continue kneading till a smooth dough is formed.

OR If using your strong bare hands, do the above and then knead the dough in the bowl with your beautiful hands until a smooth dough is formed.

3. Form the dough into a ball and let it rest uncovered for 10 minutes. The dough should have risen a little but not double in size.

4. After 10 mins, transfer dough onto your tabletop and stretch it out to form a rectangle. Then roll it out till you're happy with the thickness (I really hate to measure but to help you gauge please note when you roll out a thinner dough = more surface area for filling and more coils. That means you have more fillings in a bite).

5. Filling: Spread the softened butter with your fingers all around the dough, leaving a small border around. Sprinkle in the brown sugar and cinnamon powder ALL OVER. (I love ALOT of cinnamon so i just spam it. BAM BAM BAM!!)

6. On the long end of the dough, roll it up and squeeze the log as you go along to compact it a little. Then with a sharp knife, cut the log into (around 3/4 the height of your thumb) pieces.

7. Butter a baking tray, and then place the pieces in it. Cover with a towel and let rise in a warm place in your home for 1 hour until it is puffy and fills up your tray.

8. Preheat oven to 350'c and bake for about 20-25 minutes or until the rolls are light golden brown.

9. Once cooled, top it off with the icing.


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