Hobbies, Recipes

Cinnamon Rolls (because Baking is Magic)

So last weekend I was on a roll and feeling the magic, and after Saturday’s success with the Carrot Cake I decided to try a new recipe, this time, Cinnamon Rolls. As with the carrot cake, I used Gemma Stafford’s No-Knead No-Machine Dough recipe with a few alterations. Here it goes!Ingredients for the dough:


  • 3½ cups (1 lb 1oz/ 480g) All-Purpose Flour
  • 2 teaspoons salt
  • 3 teaspoons dried yeast
  • 1 cup (7oz/200g) milk
  • ⅓ cup(3 oz/90g) water
  • 2 large eggs
  • ¼ cup (3oz/85g) honey
  • ¼ cup (2oz/60g) melted butter or vegetable oil
  • Note: Add the liquids until the mix comes together in a clean ball, then stop. Flour absorbs liquids in different ways, according to how, when and even where it is milled.

Ingredients for the filling:


  • ½ cup (4oz/120g) butter
  • 1¼ cups ( 7 ½ oz /210g) packed light brown sugar (I used white because I forgot to use brown)
  • 2½ tablespoons ground cinnamon


To make the dough:

In a big bowl, put your flour, your yeast and salt (make sure these two aren’t touching, put them on different sides of the bowl)

Mix the dry ingredients. Why it was important to keep the yeast separated from the salt? Beats me, but I followed the instruction nonetheless.

In a big cup, put the milk, water, honey, and melted butter or vegetable oil. Mix all together as well as you can because the honey can be a pain.

Put in the microwave for 30 seconds and mix again, making sure the honey is all disolved.

Now mix the two eggs in, but make sure the liquid is not too hot, you don’t want to cook the eggs.

Slowly, pour some of the liquid in your bowl with the flour, yeast and salt. Use a spatula to combine the ingredientes and keep adding liquid until the mix is well combined and there are no lumps of dry flour. I don’t know how to describe it, it’s like sticky mud at this point, not like a clean ball but not too liquid. Watch the video to have an idea.

Cover your bowl with plastic wrap, put a towel on it, and let it rest for two hours. I put it inside the microwave and warmed two towels, one I put under the bowl and one I used to cover it. I live in Bogotá and temperatures here are around 11°C/51°F so I figured it’d need some help.

After the two hours have passed, the dough should have doubled its size. Now’s the time to move your bowl to your refrigerator and let time do magic for at least eight hours. At this point you can leave it in the fridge for up to three days before assembling and baking your cinnamon rolls.

Now it’s kneading time, but not really, not a lot. At least you shouldn’t have to, but in my case, I had to.

Put flour on your working surface, dump the dough there, and knead until your dough feels like Play-Doh. This might mean you need to keep adding flour to your table, I know I had to because my dough was way too moist (do you hate that word?) and in all honesty I ended adding around a cup of flour to make it work. But it felt beautiful, it was really a beautiful dough, sooo easy to work with. Kneading it was therapeutic.

So now is time to roll out your dough into a square shape, using your rolling pin (like, what else would you use, right?). I didn’t really care about measurements, I just rolled until I felt satisfied with the size and thickness (that sounds kinky). For the record, it was about half a centimeter thick and maybe 54 x 54 centimeters in area.

Now, make your filling: You just need to warm up your butter (I didn’t melt it, I just wanted it to be creamy), and mix with the sugar and cinnamon. Done.


Spread your filling using a spatula or whatever implement you have for that purpose, I used a knife because my spatula was dirty. Roll the dough into a log but make sure it’s not too tight or the centers will raise.

Cut your rolls, I cut mine into an inch an a half rolls, at most, and place them into a lightly greased, deep baking pan. Let them rest for an hour or so, covered with a towel. After that, you can put them back in the fridge to bake the next day if you want to.

When you are ready to bake, preheat your oven to 190°C/375°F for 10 minutes. If you had your rolls in the fridge you should take them out at least one hour before baking so they’re room temperature. If you didn’t put them back in the fridge, then after 10 minutes of preheating put your pan inside.

The recipe calls for 40-45 minutes but mine were ready in 30. I put a timer for 20 minutes and rotated the pan so they cooked uniformly, and I noticed then that they were pretty much done. I put them back for another 10 minutes and took them out.

And they looked gorgeous.


Cinnamon Rolls



Let them rest in the tray for 20 minutes. Resist the temptation. Resist.

I couldn’t resist. I took one out and bit it. Burned my mouth. Worth it.

But after that, when they were still warm I acted like a decent human being and not a starving wolf, and put one in a plate, put a dollop of frosting on it, and ate it with cutlery. What I really mean is that I smeared frosting on it and stuffed my face with cinnamon rolls until I couldn’t eat anymore. I don’t have photos because I don’t want to remember how that happened.

Now I’m going to do some research and come up with next weekend’s menu 🙂


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