This was the morning I decided that breads are the new cakes. The moment the smell of brown sugar and cinnamon filled my home, I knew this was the start of my many bread making experiments to come. What’s more amazing is this is a no-knead recipe for cinnamon rolls!
No Knead Cinnamon Rolls (original recipe from The Pioneer Woman’s blog)
– 1 1/3 cup whole milk
– 1/3 cup vegetable oil
– 1/3 cup caster sugar
– 1 1/2 tsp dry yeast
– 2 2/3 cups plain flour (+ 1/3 cup)
– 1/2 tsp baking powder
– 1/3 tsp baking soda
– 1 tsp salt
– 100g unsalted butter (melted)
– 1/2 cup brown sugar
– 2 tsp Cinnamon powder
1. Mix the milk, vegetable oil and sugar in a pan.
2. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool for about 30 mins.
3. When the mixture is lukewarm to warm, but not hot, sprinkle in dry yeast. Let this sit for a min.
4. Add 2 2/3 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
5. Add 1/3 cup of flour, baking powder, baking soda and salt. Stir mixture together.
6. Sprinkle rolling surface generously with flour. Form a rough rectangle with the dough. Then roll the dough into a thin, rectangular shape.
7. Drizzle melted butter* over the dough. Now sprinkle sugar, cinnamon powder and sultanas.
8. Starting at the opposite end, begin rolling the dough in a neat line towards you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
9. Cut the roll to approximately 1 inch thick and lay them in a greased baking tray. Leave a little space in between the rolls for them to rise.
10. Let the rolls rise for 30 mins then bake in a 180℃ pre-heated oven until golden brown (about 20-25 mins)
Make a simple frosting and drizzle all over. Scccrumptious!