This is my first post as part of the Secret Recipe Club. I’ve discovered it recently and promptly enrolled, I just love this kind of thing, being given an assignment, searching for a recipe and cooking it. And I am really excited to find out who got my blog and what recipe they chose.
So this is my first assignment, I hope I can do it justice, as it is the first time, I am not entirely sure about the procedure, but hopefully I will get it right.
The blog assigned to me this months is It’s Yummy to My Tummy. Its author is Heather and she’s been running this blog since 2010. That is really a long time, and such a long time means a whole lot of recipes, so you can imagine how hard it was for me to choose. I spent several hours during several days just clicking my way through Heather’s recipes and there were at least 20 I could have started on right away. In the end I decided to make these Grandma’s Cinnamon Rolls. Why?
Well, firstly I love cinnamon rolls (who doesn’t) and it’s a long time since I have baked any. Secondly, and more importantly, I love the fact that this is her grandmother’s recipe and I just have a soft spot for any grandma’s recipe. You see, I was raised by my grandmother, eating her wonderful food every day, and I was sure that if Heather’s grandmother was at least half as good as my own grandma than her cinnamon rolls would be great.
And I was right, the cinnamon rolls were amazing, I’ve made them last Sunday for guests and they were gone within 20 minutes. We ate them fresh from the oven, without any glaze, because nobody wanted to wait for that anymore, the smell that filled the house was amazing and everybody was already drooling.
So enjoy a cinnamon roll, make a cup of coffee to go with it and enjoy Heather’s blog while you eat it. There are so many more wonderful recipes to discover, the cinnamon rolls and the following few links are only the top of the iceberg.
The only regret I have is that the pictures are not any better, it was such a dark day and there was nothing left for me for the next day to take pictures of.
The original recipe makes quite a huge batch, so I halved it. The original requires 1 egg. In order to get the right amount of egg in the dough, I broke an egg in a cup, whisked it, weighed it and poured only half of it in the milk. Half the recipe filled a normal baking pan, there were 13 cinnamon rolls in the pan, which were devoured by 5 adults and 3 kids.
- 1 cup/ 240 ml milk
- 1 package dried yeast (0.25 oz/ 7 g)
- ½ teaspoon sugar
- 3 ½ tablespoons lukewarm water
- ½ egg
- ⅓ cups + 1 tablespoon /80 g sugar
- ½ tablespoon salt
- 2 tablespoons oil
- 3 cups/ 360 g all-purpose flour
- ¼ stick/ 30 g butter
- ½ cup/ 100 g sugar
- 1 tablespoon cinnamon
- Pour the milk in a small pan and heat it until it beginns to bubble. Let cool for a while, them skim the top if necessary.
- Dissolve the yeast and the sugar in the lukewarm water and let stand for a few minutes, it should become bubbly.
- To correctly measure half an egg, weigh and whisk the egg in a small cup, then pour half of it (weigh it) to the cooled milk. Add the sugar, the salt, milk and oil and mix well with a beater. Add about half of the flour and the yeast mixture, mix well, add the rest of the flour, incorporate and start kneading. Knead the dough until soft and smooth adding a little bit more flour if necessary to keep the dough from sticking to your hands. Place the dough in a bowl, cover with a kitchen towel and let rise in a warm spot of the kitchen for about 15 minutes.
- Punch the dough down, cover again ad let rise until double in size. That should take about an hour, depending on how warm is the kitchen. (Mine was not so warm, so it took a bit longer, be sure it is double in size).
- Roll the dough on a floured surface. Melt the butter and brush the dough with it. Mix the sugar and cinnamon together and sprinkle the dough evenly with about ¾ of this mixture. Roll the dough and cut into slices, I had 13 slices.
- Butter a 9 x 13 inch/ 22 x 33 cm pan. Place the rolls in the pan, cover with a kitchen towel and let rise until double in size again. When risen, sprinkle them with the rest of the sugar-cinnamon mixture.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit and bake the rolls for about 12 to 15 minutes until golden brown.
- Enjoy warm.
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