It is that time of the year again when the leaves are slowly turning colour and the days are somewhat getting shorter; fall is approaching! This is the perfect time to roll up some sleeves and do some baking.
Cinnamon rolls are the perfect fall treat. They act as an excellent breakfast for those who have a busy life. Just grab a roll and go. The sugar and cinnamon mixed into the buttery dough will make mornings much more enjoyable and might potentially give you that extra push you need in the mornings to wake up.
This recipe is super easy to follow, especially for students who enjoy baking or want to explore the world of baking. Plus, baking at home will cut the cost of buying desserts daily.
“I spend all my money on baked goods,” says Crystal Kaguah, a first-year Humber student in health care management. “Especially from friends or small businesses, but it’s best if I can bake on my own.”
The beauty of baking is that each ingredient can be tweaked, especially for those who have dietary restrictions.
“Most recipes use skim, two per cent or homogenized milk, we use non-dairy milk like soy, and we use an egg replacer,” says Allan Madonik, co-owner of Cinnaholic High Park.
Madonik, who learned to bake from his wife, Kenia De Jesus, says he picked up a few tricks to make his cinnamon rolls look and taste perfect.
“When we are cutting, the rule we use is the two or three finger widths,” says Madonik.
The baking process can also become tricky, especially regarding temperature and timing.
“It’s important you take a knife to the cinnamon roll, and you cut it open and look for that ready look.” says Madonik, “if it’s liquidity, it probably needs another couple of minutes.”
For the dough:
Four cups of all-purpose flour
Half cup of granulated sugar (regular sugar)
One teaspoon salt
Two large eggs
One packet of instant dry yeast
One cup of warm milk
For the filling:
One cup of brown sugar
As much cinnamon as you want
Half cup of salted butter
For the frosting:
One block of cream cheese
Third cup of salted butter
Two cups of powdered sugar
Combine milk, yeast, and sugar and cover for five minutes.
In a separate bowl, mix dry ingredients with eggs, butter, vanilla, and yeast. Whisk until dough is formed.
Transfer dough to a floured flat surface and knead for five to seven minutes.
Spray a large bowl with baking spray and place the dough in the bowl; cover the dough with a towel for 20 minutes.
In the meantime, prepare the cinnamon filling by whisking in a separate bowl of brown sugar, cinnamon, and butter.
Once the dough has risen, flour a flat surface and roll out the dough.
Spread the filling over the dough. Once done, take the short side of the dough and roll it up.
Cut into 12 slices and place the rolls in a greased baking pan.
Cover the pan with a towel and let it rise for 30 minutes.
Bake at 375 for 30 minutes or until the dough is fully baked.
While the rolls are in the oven, prepare the cream cheese frosting.
Combine cream cheese, powdered frosting, and vanilla.
Once the rolls are done and cooled, spread the frosting.
Store in a container.