If you have a sweet tooth, what better way to indulge in a yummy treat, than a warm Cinnamon Roll; great for breakfast or anytime of the day. My recipe has perfected the perfect tasty soft Cinnamon Roll .

Yield : 24 yummy Cinnamon Rolls

Sticky Dough ingredients:

• 2 1/2 cups of lukewarm water

• 2 tablespoons of sugar

• 4 tablespoons of active dry yeast

• 1/2 cup plus 2 tablespoons of canola oil

• 5 cups of Bread flour

• 2 tablespoons of cornstarch

• 4 teaspoons of salt

Cinnamon Brown Sugar Filling

INGREDIENTS : 

• 3 cups of brown sugar

• 3 tablespoons of ground cinnamon

• 1 cup of soft room temperature butter

• 2 teaspoons of vanilla

Optional but highly recommended

• 3/4 cup of roasted fine chopped pecans ( sprinkled before rolling )

• 1/2 cup of raisins ( sprinkled before rolling)

Method: Mix together except the pecans and raisins. Cinnamon Brown Sugar filling should be a spreadable paste.

Drizzled Icing

INGREDIENTS : 

• 2 cups of powdered sugar ( Icing Sugar )

• 2 teaspoons of milk

• 1 teaspoon of vanilla

• Pinch of salt

Method : mix together

Method:

• Sift 5 cups of flour in large bowl.

• Add and mix in 4 teaspoons of salt and 2 tablespoons of cornstarch

• Take lukewarm water ( no higher then 110 degrees F) . Stir in 2 tablespoon of sugar and sprinkle in the 4 tablespoons of yeast. Let sit for 10 minutes.

• [Tip : Place 2 1/2 cups of warm sugar water into your mixer bowl so you don’t have to transfer it and sprinkle on yeast ]

• After 10 minutes, attach your dough hook, if you haven’t.

• Start up mixer on low and add 1/2 cup plus 2 tablespoons of olive oil to yeast mixer.

• Now slowly add the flour and salt mixer. ( SLOW – add 1 cup of flour gradually as it mixes and then add a little more flour- it really does make a difference)

• Combined and Mix for 10 minutes. It should look “elasticity”

• Now transfer your dough into a large oiled bowl ( or Oil Spray) and cover it with a dry cloth. Let it rise in a warm area to double the size. ( approximately 45 minutes to 60 minutes, depending how cold your kitchen is). I noticed ( up here in Canada) during Winter months my dough takes a good hour to rise.

TIP : To find this nice warm area, what I do is turn on my oven to 150 degrees F and then turn off. Place the bowl of dough covered with the dry cloth on top of the stove with the oven door partially open. Let sit for 45 minutes to 60 minutes – just so it’s double the size.

• Place dough on floured surface and divide in half.

• Take one half and begin stretching it out into a rectangle shape. You can now use rolling pin and roll it out 13 “ high by 18 “ in length.

• Now spread on the cinnamon brown sugar filling as shown in photo provided.

• Sprinkle on the roasted pecans and raisins ( optional but highly recommended)

• Begin rolling tight slowly with your fingers until half way and then roll with your hands. This way you’ll get the roll tight with the filling.

Tip :

• Add indents to mark 12 even slices : Using a thin string or unscented floss instead of knife ; that way you won’t squish your roll and it stays fluffy.

• Place in greased lined 9 X 13 Pyrex dish ; [ TIP : Add a mixture of warm melted butter and brown sugar lightly to bottom of pan – easy does it ! Drizzled! ]

• Cover and let rise for 45 – 60 minutes until its doubled in size.

• Place in preheated oven at 350 degrees F and bake for 30 minutes. You want a nice golden brown so keep an eye on them.

• Let them cool and using piping bag or slotted spoon, drizzle icing on top .

• I like topping with some more roasted pecans, just to add that professional touch.

I highly recommend you watch the video by Rosanna Pansino — she’s so cute and Italian too.

Please like and subscribe to my wordpress website; be sure to purchase my cookbook “ Canadian Recipes of the Great White North “ ; If you’re into science fiction then you gotta get my published Scifi novel, Black Angels .

Cheers !

Chef Bari

PS : Question of the Day : Who fancy’s a chef ?