Let’s get into this week’s bake
After the Bake
Part 4: Cinnamon Roll Lessons
After a few tries, I’ve learned my cinnamon rolls don’t need too much space (they like to be cozy 😂), and rolling into a log works best for me. They may have looked a little messy, but they were still soft, sweet, and so worth savoring. What’s a bake that gave you a hard time but still came out delicious?
Cinnamon Rolls
Ingredients
Dough
- 2 1/4 tsp yeast or 1 packet of yeast
- 3/4 cup warm milk lukewarm – not too hot or too cold
- 2 tbsp Sugar
- 1/4 cup unsalted butter melted
- 1 large egg
- 1/4 tsp salt
- 3 cups bread flour
Filling
- 2/3 cup brown sugar packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted Butter softened
- 1 tsp nutmeg freshly grated
Cream Cheese Filling(Optional)
- 4 ounces cream cheese softened
- 3 tbsp unsalted Butter softened
- 1/4 cup powered sugar
- 1/2 tab vanilla essence
Instructions
Activate yeast (if using active dry):
- In a mixing bowl, combine warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy. (If using instant yeast, you can skip proofing and mix straight in with flour.)
Make the dough:
- Add egg, melted butter, and salt. Mix in 2 ½ cups bread flour, stirring until dough begins to come together. Knead (by hand or mixer) for 6–8 minutes, adding up to ¼ cup extra flour if needed, until dough is soft, elastic, and slightly tacky but not sticky.
First rise:
- Place dough in a greased bowl, cover, and let rise 1–1 ½ hours, or until doubled in size.
Prepare filling:
- In a small bowl, mix brown sugar, cinnamon, and nutmeg.
- Shape the rolls:
- Roll out risen dough into a rectangle (~12×16 inches). Spread softened butter over surface. Sprinkle evenly with sugar-spice mixture. Roll tightly from the long side into a log. Slice into 9–12 rolls.
Preheat oven to 350°F (175°C)
Second rise:
- Arrange rolls in a 9×13-inch pan or round baking dish. Cover and let rise 30–45 minutes, until puffy.
Bake:
- Bake for 22–26 minutes, or until lightly golden and centers are set.
Notes
- Dough isn’t sweet → all the sweetness is in the filling.
- Evaporated milk adds richness & a touch of nostalgia (very Caribbean).
- You can serve with a light dusting of powdered sugar or pair with your cream cheese frosting if you want a more “fusion” twist.
Before the Bake
Part 1: Kneading Dough
Dough troubles? Let’s fix it.
Kneading develops the gluten your dough needs — and using the right flour makes all the difference.
Bread flour gives strong, chewy texture
Cake flour creates tender crumbs
All-purpose is a happy middle ground
When kneading: fold, push, turn — and don’t rush. The goal? Smooth, elastic dough with structure.
Bake with Me
Part 2: Full How to video
