Monday, 7 May 2012

You´re the best, Coleen!!

I´m sure, youre drooling behind your screens :D

Come on, you are!

I dont know how strict you are about your weight resolutions but mine got short shrift the moment I laid my eyes on this delicious image at Coleens Recipes. She has named her post " The Best Cinnamon Rolls Weve Tasted - Not To Mention The Easiest Ones Ive Ever Made!!". Without even reading the entire recipe, I could tell that each word of it was right. In my opinion, she posts some of the best recipes you can find in the web.

Yes, my dear Coleen, after making the "Best Pancakes Ever!" and "Banana Chocolate Bread", yours is one of the blogs I now highly rate for delicious and reliable recipes. Once again, thank you indeed for putting my search for an easy but flawless recipe for cinnamon rolls to an end!!!

Coming back to all of you...I wish there were some widget to insert smells into the blog posts. The aroma in the kitchen while baking these was damn too intoxicating to describe in words.

And the oh man, it was incredible! So soft, truely melt-in-mouth and fluffy. (By the way, I hate those cake-like dense rolls that you cant eat more than one at a time). The recipe made 11 jumbo buns for me, four of which were straight away dispatched to a very dear friend living a few streets over, three were snatched direct from the baking tray and after letting Nael enjoy his share, I covered the deep tray with aluminium foil, heated the oven next morning for 10 minutes, turned off the heat and placed the entire tray inside for a few minutes. They were not as perfect as the freshly baked ones but still very tasty and soft enough to brighten up my morning.

Softest Cinnamon Rolls

2 cups buttermilk
1/2 cup vegetable oil
1/2 cup sugar
2 tsp dry yeast
4 + 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt


3/4 cup light brown sugar
2 tsp cinnamon
pinch of salt
1 cup chopped pecans (I used walnuts)
2 tbs soft butter

Mix buttermilk, sugar and oil in a bowl and microwave for a while, just until it feels warm (not hot).

Stir in yeast and put the mixture aside to let the yeast bloom.

Stir in 4 cups of flour, in two batches. No need to knead, just mix! Itll have a very sticky thick batter-like consistency.

Cover with a plastic wrap and place aside until double in size.

In a small bowl, sift together rest of the half cup flour, salt, baking powder and baking soda. After the sticky dough has doubled its volume, stir it down and add in the final dry flour.

Mix until well incorporated. Itll still be very sticky!

Trasfer onto a well-floured counter, apply little flour - just until the SURFACE is not so sticky. Roll out into a rectangle.

Apply butter and spread on rest of the filling ingredients. Roll up tightly like a swiss roll and pinch the seam.

Cut into 1 1/2 inches slices and lay them, cut side down, in a greased tray (I divided into two). Cover with plastic wrap and allow to rise for 30 minutes.

My second batch:

Bake in preheated oven at 190C for 20 minutes or until golden on top. Tap and they should sound a bit hollow.

Drizzle with the prepared glaze while the rolls are still hot.

For the glaze, I used a different recipe:

2 tbs butter
1 cup powdered sugar
2 tbs maple syrup
2 tbs milk
few drops of vanilla essence

Melt butter. In a small bowl, mix together all the ingredients. You may adjust the consistency according to your choice by adding more milk. Drizzle over the hot rolls.

Bake, enjoy and share the aroma with everyone!!!!



  1. Looks perfect...I have made these once, but had to reheat everytime we ate to make them softer!

    1. you mean, you tried a similar recipe Shabs??? These were awesome, I only rehearted once and that too after 18 hrs:)

  2. I'm thrilled you enjoyed this recipe, its one of our favorites!!

  3. @ new readers: The rolls have been tried by dozens of people so far. For pictures and comments, look into the folder "readers corner" on my FB page.