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UDECHUWKU: Goey Cinnamon Rolls - Recipe 

PLUTO UDECHUKWU| CO- EDITOR, JOURNALIST

Preparation = 2hours 30minutes

Cooking= 25- 30minutes

I've made about 3 cinnamon roll recipes before, the first one had a bitter ending taste, and it upset me so much I'm sure I cried. Then, I discovered it was the baking powder I used (thank you, internet). The next one I made was without baking powder, and it tasted extraordinarily bland and dense. So back to the notes app to change a few things.

While baking, sometimes I have the mind of a chef, and I wing everything. So I guess I'm fortunate they come out good sometimes. But I really needed this win which meant I had to do everything accurately. Therefore I would advise you to do the same.

The ingredients you will need!

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  • CINNAMON- Obviously, you cant bake cinnamon rolls without cinnamon so if you don't that ingredient, that might be a problem! For my portion, I do 2 table spoons but its really up to you!!

  • BROWN SUGAR- Some of the brown sugar will be used for the filling, if you're not a fan, use just cinnamon but if makes is so much better.

  • BUTTER- I use 1/4 cups of butter for my recipe (melt it in the microwave or with medium heat on the pan).

  • FLOUR- Super important, I use all purpose in this recipe! you will need 4 cups for the dough and about 2 tablespoons just to knead and roll out the dough.

  • EGGS- I normally used 2 beaten eggs for this recipie but sometimes I add one more to feel like a rebel and go against the rules.

  • SALT- Pretty self-explanatory, adds to the yummyness. I never really put salt in most of my recipes but you have to try new things. for salt you don't need a lot, I normally just do a teaspoon

  • WHITE SUGAR - I absolutely LOVE sugar and I normally just wing it or do half a cup but ill probably be diabetic in the long run so maybe do 1/4, just for safety

  • WATER- WATER IS LIFE! 1/2 is just right and is what I use!

  • YEAST- I don't think you really need yeast, you could always use self rising flour but I suggest yeast,! one pack is just right.

  • MILK- if you're lack-toes intolerant then you can use water or oat milk, but that'd be lame.

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The process!

- So first, put yeast and warm water into one tablespoon of sugar (don't mix). I don't think anything will happen if you do but don't! Leave it there for about ten minutes

- Next, you're going to boil the milk in a pan, then turn the gas fire thingy off and put 1/4 cup sugar, 1/4 cup of butter and salt and then let cool 

-Then you get a different bowl and put only 1 cup of the flour, yeast and sugar mixture, and the milk mixture, then the two eggs mix the dough, and as you're mixing, add one cup of flour each and mix until you've done all four. When it's strong enough, put it on your counter and knead it for ten minutes ( put in all the work and effort, you can do this). Then you retake the bowl and put some oil around it, cover it and let it sit there for 1 hour ( I KNOW SO LONG, BUT WORTH IT, I PROMISE)

-Then, when it's like 30 minutes in, get a teeny bowl and mix your cinnamon and brown sugar, then oil your pan and get another bowl and put melted butter and brown sugar and mix it, then pour it into your greased pan(this part makes it so yummy I pinky promise)

- Next step, get the dough, roll it out, and put the cinnamon sugar and all that stuff. Make sure to put some butter or oil around it when you cut them into little circles so they don't stick together

-Then this isn't necessary, but I like to cover mine up again for an hour so they can rise and be vast and fluffy

-Next, put it in the oven (375 degrees) for about 25 minutes.

For the glaze, I mix icing sugar and warm milk!

 

THAT'S ALL. I HOPE YOU TRY AND ENJOY IT.

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