My husband had been asking me to bake this ever since like..... foreva! Because I was afraid of yeast, I used to ignore his request... hahaha!
Until I bumped into this at Allrecipe .. all I can say is.... it's worth a try.. definitely! I made this 3 times already and they turned out good every time. So... LET's!
I added some variations to the original recipe... check out the notes below.
For cinnamon dough:
2 packs yeast (11g each pack)
1/4 cup warm water (not too hot or you will kill the yeast!)
1 1/2 cups buttermilk (I used plain yogurt)
1/2 cup vegetable oil
4 1/2 cups plain flour, sifted
1 tsp salt
1/2 tsp baking soda
Filling:
100 gm butter, melted
1 1/4 cup brown sugar
2-3 tsp ground cinnamon
Topping:
250gm cream cheese
1/2 to 1 cup icing sugar, sifted
1 tsp vanilla essence
(Beat all ingredients on high speed until smooth and creamy)
Preparing the rolls:
Dissolve yeast in warm water until foamy - leave for about 10-15 minutes. In a small pan, warm buttermilk until warm to the touch.
Combine flour, salt and soda together. In a big bowl, add yeast and buttermilk mixture, and add flour mixture - 1 cup at a time, to form a soft dough. Turn dough onto a lightly floured surface and knead 20 times. Put dough back in the bowl, cover loosely and let it rest for 15-20 minutes until dough rise.
Meanwhile, combine all ingredients for filling and mix until well blended.
On a lightly floured surface, roll dough into a large rectangle. Spread the filling mixture and roll up into a log shape. Slice into 1 inch pieces and place in a lightly greased baking pan. Cover for about 1/2 - 1 hr to let the dough rise and bake in a preheated oven for 1/2 hr - 50 mins at 160 degrees C.
I used two 7" x 7" tray to fit all rolls.
Notes:
Until I bumped into this at Allrecipe .. all I can say is.... it's worth a try.. definitely! I made this 3 times already and they turned out good every time. So... LET's!
I added some variations to the original recipe... check out the notes below.
For cinnamon dough:
2 packs yeast (11g each pack)
1/4 cup warm water (not too hot or you will kill the yeast!)
1 1/2 cups buttermilk (I used plain yogurt)
1/2 cup vegetable oil
4 1/2 cups plain flour, sifted
1 tsp salt
1/2 tsp baking soda
Filling:
100 gm butter, melted
1 1/4 cup brown sugar
2-3 tsp ground cinnamon
Topping:
250gm cream cheese
1/2 to 1 cup icing sugar, sifted
1 tsp vanilla essence
(Beat all ingredients on high speed until smooth and creamy)
Preparing the rolls:
Dissolve yeast in warm water until foamy - leave for about 10-15 minutes. In a small pan, warm buttermilk until warm to the touch.
Combine flour, salt and soda together. In a big bowl, add yeast and buttermilk mixture, and add flour mixture - 1 cup at a time, to form a soft dough. Turn dough onto a lightly floured surface and knead 20 times. Put dough back in the bowl, cover loosely and let it rest for 15-20 minutes until dough rise.
Meanwhile, combine all ingredients for filling and mix until well blended.
On a lightly floured surface, roll dough into a large rectangle. Spread the filling mixture and roll up into a log shape. Slice into 1 inch pieces and place in a lightly greased baking pan. Cover for about 1/2 - 1 hr to let the dough rise and bake in a preheated oven for 1/2 hr - 50 mins at 160 degrees C.
I used two 7" x 7" tray to fit all rolls.
Notes:
- I used yogurt instead of buttermilk. Why? Because I ran out of buttermilk and replacing it with yogurt didn't hurt the outcome.. so, I have been using yogurt ever since;
- I added 2 additional tsp of cinnamon to have a much stronger taste (1 tsp is far too mild for cinnamon rolls;
- I sprinkled chopped pecans on top of the cut dough - used about 1 cup of pecans;
- I spread cream cheese on top of baked cinnamon rolls once they are cooled and ready to be served.
-
Roasted pecans 
Spread the brown sugar mixture and roll it up
Cut the rolls into desired thickness (mine was approx. 1 inch)
Arrange the rolls close to each other in the baking pan 
Baked cinnamon rolls with roasted pecans on top
Served with cream cheese on top
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