Year’s end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us. Hal Borland
It’s almost the year end, and the sense of liberation is slowly creeping in. There has been a passive, pessimistic ambience worldwide and a general agreement that 2016 really needs to end now (think: Trump, taxes, demonetization…). For once, I agree with the world. But at the same time, I’m being positive, as I usually am, knowing we all need to go through trying times to get to the good stuff. Let’s hope all the trials and tribulations of 2016 will be done with once and for all and 2017 will introduce an era of compassion, sensibility, and lots of laughter and joy.
And as a small precursor to all the good things we hope to enjoy in 2017, I share with you one of my favourite recipes for homemade cinnamon rolls. These mouth-watering bites will make you fall in love, warm your soul and bring a smile that will last you all day.
The method of making them is true to the Kitchen Therapy motto of being extremely therapeutic and joyous. If you have children, let them join in, it will bring a bundle of laughter on a Sunday morning. And if you’re with a loved one, make it a couple’s thing to do.
You can make them within an hour, there is no waiting period, and the preparation time is a bare minimum.
A short video is here: https://www.youtube.com/watch?v=OiGkrBuXp4U
(You can subscribe to the Kitchen Therapy Channel now for more updates!)
Recipe adapted from Dessert for Two
Serves Yields: 7 mini rolls | Prep Time: 20 mins | Cook Time: 15 mins
- ¾ cup white flour (and remove 1 ½ tbsp of flour)
- 2 tbsp caster sugar, divided equally
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 5 tablespoons milk
- 1 tsp apple cider vinegar
- 4 tablespoons melted butter, divided equally
- 5 tablespoons light brown sugar
- 1 ½ teaspoon cinnamon
- Oil or melted butter for greasing
- Flour for kneading
- For the glaze:
- ¼ cup powdered icing sugar
- A few splashes of cream or milk
- ½ tsp seeds from vanilla pod
- Preheat the oven to 180°C, and grease the cups in a muffin pan with vegetable oil or butter.
- Remove 1 ½ tbsp of flour from the ¾ cup of flour. (VERY IMPORTANT)
- Mix the brown sugar, cinnamon, and 1 tablespoon of caster sugar in a bowl and set aside.
- Combine the flour, 1 tablespoon of the white sugar, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl combine the milk, apple cider vinegar, and 2 tablespoons of the melted butter.
- Add the dry ingredients to the wet, and stir with a fork to form dough. This dough should be very soft and crumbly.
- Heavily flour a work surface, and pat the dough out with your hands into a rectangle. As the dough is soft, it will be slightly stretchy and sticky – this is okay!
- Pour the remaining 2 tablespoons of melted butter on top of the dough and then sprinkle with the brown sugar and cinnamon topping.
- Carefully, roll the dough up starting with the longer side. When you get to the end of the dough, pinch the entire seam shut.
- Cut the roll into 6-8 equal pieces, drop into the greased muffin tin, and bake for 14-15 minutes.
- Meanwhile, mix together the powdered sugar, vanilla bean and milk or cream to create a thick frosting.
- Frost the cinnamon rolls when they come out of the oven, and serve warm.