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The Baking Momma Recipe#2- Cinnamon Rolls

A couple of days back, I invited a great friend of mine for a play date in our place. It’s a long time coming considering we are almost like neighbors. But with the weather and all ( Ramadan that just finished) nobody really likes going out unless it’s an emergency. But lo and behold that we were able to squeeze in some time for our boys to get to know each other again. The thing with toddlers here they spend so much time with adults that meeting kids their age feels like the most awkward thing ever. It takes a while for them to warm up and start behaving like kids.

Anyway, such a life here. My mind is basically far somewhere else already dreaming of a cooler and prettier tropical place like home.

As you may have already know, being a full-time mom and being married for three years already had somehow changed me in a way that surprises me even until now. I never like to cook let alone eat calorific desserts. But my new found-self kinda just revealed itself one day and now I morphed into a flour-sifting, sugar factory lovin’ , baking momma who spend her quiet days ( if the toddler behaves) baking cakes and pastries.

As much as I love watching YouTube with Make-up tutorials ( I love Chloe Morello and Wayne Goss) I equally enjoy discovering and trying out new recipes.

So my friend E came over so our boys can play. But it’s also our way of catching up with the ups and downs of motherhood. And of course to treat ourselves for some guilt-wrecking homemade desserts. Last time we baked Carrot Cake. This time she asked me to make Cinnabon copy cat. Who wouldn’t like to spend their afternoons sipping tea with  freshly baked cinnamon rolls?  No one. Ever.

So here’s my take for Cinnamon Rolls:


2 1/2 tsp of yeast

2 1/2 tsp of granulated sugar ( for yeast-sugar mixture)

3/4 cup milk

1/4 cup granulated sugar

1/4 cup warm water

1/2 tsp vanilla extract

2 eggs

1 tsp salt

1/4 cup unsalted butter ( room temp)

2 3/4 cups flour

1/4 cup melted butter ( for brushing before baking)


1/2  cup Unsalted Butter ( room temp)

3/4 cup brown sugar

1/4 cup white granulated sugar

1 1/2 tbsp Ground Cinnamon or Cinnamon Powder


2 tbsp Butter ( room temp)

1 cup powdered sugar

1/2 tbsp vanilla extract

1/2 cup cream cheese ( room temp)

3-4 tbsp cold milk ( depends as soon as you achieve the “runny” consistency )


  1. Prepare the Yeast Mixture. Combine the warm water with the yeast and sugar in a small bowl and leave it for 10 minutes until the yeast activate.
  2. While waiting for the yeast to activate, In a stand mixer or  a bowl, Combine the eggs, sugar, milk  and vanilla extract and mix until well incorporated. In a separate bowl mix the salt and flour. When the yeast is ready, pour it in slowly while mixing. Once the butter has melted with no big chunks visible, slowly add the flour mixture in two portions. You can use a spatula or a mixer but make sure that it’s on medium to low speed and mix it for 5 minutes until the entire mixture becomes soft and smooth like baby’s bum. ( lol).
  3.  Oil a separate bowl and transfer the ready dough and cover with plastic wrap. Let it rise for 2 hours.
  4. When your dough has doubled in size, slowly punch the dough to release air. In a flat well -floured surface, spread in your dough and with the help of a rolling pin slowly spread in a rectangle approximately 15 x 9. Then generously spread your butter with a spatula. In a small bowl mix together the brown sugar and the granulated sugar and cinnamon. Then with a spoon spread over your cinnamon-sugar mixture. Slowly roll the dough and once you reach the end tap in a little water to seal. Cut into halves until you achieve 8-10 large size cinnamon rolls. Place them in a well buttered tray or with a baking sheet on a tray and cover for 1 hour.
  5. Once your cinnamon rolls have grown with no empty spaces in between the tray , Preheat oven to 350degrees F. Brush melted butter on top and bake for 30 minutes until golden brown.
  6. While your cinnamon rolls are baking, prepare the glaze.
  7. In a small bowl, mix together cream cheese, butter and powdered sugar and vanilla extract. Once it reached a smooth consistency, place a spoon full of milk and gradually add another until you reach the “runny” consistency.
  8. Once your cinnamon rolls are ready, let it cool for 5 minutes. And slowly pour the glaze generously on the cinnamon rolls.
  9. Enjoy!

You can add chocolate or toasted walnuts or pecan with your cinnamon. Just add your desired ingredient in the sugar-cinnamon mixture before you roll the dough.

I adapted this recipe from Laura Vitale .

But I made a few adjustments with the measurements.

It’s very simple. Just make sure you have at least half a day to prepare. It’s only the “rising” part of the dough that takes time. The rest is easy breezy.

Yes, motherhood and being at home makes you do these things beyond your wildest imagination. I cannot even fry an egg before. Well as the famous saying goes” you have to rise to the occasion”.


‘Til next baking session.

Follow my other  instagram. 

For my  baking adventures


2 thoughts on “The Baking Momma Recipe#2- Cinnamon Rolls

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