CINNAMON ROLLS WITH CREAM CHEESE FROSTING

                                            


                                                        I love cinnamon. I love sugar.

So ofcourse I would love cinnamon rolls right? I've been dying to make these ever  since ummmmm...........lost count guys! But each time I see these on someones Instagram I get reminded again of these delicious little things!

It's difficult when nobody in your family likes a particular dish that you like. Most of the time we get discouraged to make it just because it does'nt make your family happy. But we always forget that we are people too ......who work hard everyday. Why shouldn't we treat ourselves to what we like once in awhile??


Well..............that's what I felt yesterday............ which led me to whip up these fabulous cinnamon rolls! Guys..........my weekend was sorted!They were so soft and cinnamony.........andfull of flavour. the cream cheese frosting give it that extra richness. but it would have tasted perfect even without it!Perfect with a hot cup of tea/coffee!

Shared some with my lovely friends otherwise with all the weight I have already put on even my family will not be able to recognize me soon.! I have 3 rolls left in the fridge and is tempting me to eat one! ughhhhhhhh! Well!! Thats another battle for another day! We win some and we lose some right? :D





INGREDIENTS:

instant yeast - 2 and 1/4 tsp
warm milk - 1 cup
sugar - 2 tbsp
salt - 1 tsp
large eggs - 2
unsalted butter, softened - 4 tbsps
all purpose flour - 3 and 1/2 cups
milk for brushing - 2 tbsps
 
For the filling :
butter, softened  - 4 to 5 tbsps
cinnamon powder - 1 tbsp
brown sugar - 1 cup

For the cream cheese frosting:
cream cheese (philadelphia), softened - 6 oz
unsalted butter, softened - 3 tbsps
icing sugar, sifted - 3/4 to 1  cup( depending on how sweet you like)
vanilla essence - 1/2 tsp
tiny pinch of salt
milk - 1 to 2 tbsp 

PROCESS:
  • In a big bowl or in the bowl of your stand mixer( if you are using one), mix the yeast, and sugar.
  • Add in the milk. Give it a quick stir.
  • Next, add in the eggs and give it a quick whisk. 
  • Add in the salt and stir.
  • Add in the flour and using a dough hook mix the dough on low speed.
  • Once all the ingredients are combined you can add the butter. Mix on low speed till the dough leaves the sides of the bowl and doesn't stick.
  • If its too sticky you can add a spoon of flour.
  • The dough must be wet but not sticky when you touch.
  • Cover with a cling wrap and leave it in a warm spot in the kitchen to rise. About 90 mins or till its doubled in size.
  • Now, we make the filling. 
  • Mix the brown sugar and cinnamon in a bowl and keep it ready.
  • Then, gently punch down the dough. Lightly flour your table top and roll out the dough into a rectangle (1/4 inch thick) with the longer side closer to you. 
  • Brush the rectangle with butter .
  • Next, cover the entire rectangle with the cinnamon sugar.
  • Press down gently so it sticks.
  • Starting with the long side closest to you, start rolling the dough. Roll it very tightly. 
  • When you have reached the end, pinch the end shut.
  • I have cut the log into 15 pieces. but if you want them bigger you can do 10 or 12 as per your wish.
  • Place them on a greased baking dish lined with parchment paper, leaving an inch gap between each roll for them to double in size.
  • Cover them with a cling wrap and let them rise again in  a warm place. About 30 mins or till they double in size.
  • Bake them in a pre heated oven at 175 degrees for 20 minutes or till they become sightly brown.
  • Brush them with milk when they come out of the oven. Let them cool while you make the frosting .
  • To make the frosting, whisk the butter and cream cheese using an electric beater on high speed till nice and creamy.
  • Add in the vanilla essence and and salt.
  • Add in the icing sugar and beat will till the frosting comes together. 
  • Add in 1 to 2 tbsps of milk to achieve the preferred consistency.
  • Smear it on the cinnamon rolls and enjoy!

CAULIFLOWER PASTA





Which parent doesn't get worried that their children don't eat veggies?? I do!!!
I sneak in veggies at every possible chance. Pasta sauces are a clever and fantastic way to hide these veggies. Blitz them in a blender and even the cleverest kid wont find out :D

This cauliflower pasta is a kid friendly version. Pretty bland for an adult. But who is going to cook 2 different dishes(one for the kids and the other for the adults) you ask?? NOBODY.
Just dress it up with whatever you like ............sauteed sausages, sun- dried tomatoes, black olives , cheese.....oh yesss! cheeseeee how can we forget that? and loadsa chili flakes! yum!The list is pretty endless.

In this recipe I  haven't added cheese. You can add it for more flavour. You can add cream too for richness. The choice is entirely yours. Just play around with the recipe and make it yours!




INGREDIENTS:
penne pasta - about 2 cups
cauliflower, florets - 300 g
garlic, roughly chopped - 8 cloves
oil - 1 tbsp
butter - 3 tbsp
all purpose flour - 2 tbsps
milk - 2 cups
salt to taste
pepper to taste
italian seasoning to season
chili flakes to taste
sun dried tomatoes, chopped - to garnish (optional)
black olives, sliced - to garnish (optional)

PROCESS:
  • In a saucepan boil cauliflower in some water. Add some salt  make sure the water is just enough to boil the cauliflower. Boil till the entire water evaporates. Remove from flame and keep aside to cool.
  • In a wok, heat the oil and saute the garlic till slightly brown and fragrant. remove from the flame and add the garlic into the cauliflower. 
  • Using a blender, puree the cauliflower and garlic. Keep aside.
  • Now in the same wok heat the butter. When it melts add the flour. Using a whisk stir well for a minute or so.
  • Now add the milk and simmer. 
  • Season with salt and pepper. also add in the italian seasoning and chili flakes. When the mixture starts to thicken add in the cauliflower puree. Give it a mix and switch off the flame. The pasta sauce is ready. The sauce will thicken as it cools so switch off the flame when it starts to thicken.
  • When you are ready to eat boil the pasta as per instructions on the packet. Drain and add the pasta to the sauce.
  • Adjust the consistency if need be by adding more milk if you need to loosen it.
  • Garnish with olives and sun dried tomatoes if you are using.

CORNFLAKES MIXTURE




Cornflakes mixture is a South Indian snack, slightly sweet and slightly salty and utterly delicious. Cornflakes mixture from 'Grand Sweets' was a regular in our snack cupboard when we were in school. I remember picking out the raisins and eating it before anybody else attacks it. They are so chewy and delicious.............I then had to use my fingers to pick out the remaining bits stuck on my teeth! LOL!Guys no judging!............In my defense 'I was little!!'

The raw cornflake is usually fried and then used. But I couldn't find them in the stores in Malaysia........which was probably a blessing in disguise! One less ingredient to fry! So, I just used the Kellogs breakfast cornflakes cereal. They worked out perfectly!As for the other ingredients like raisins, cashews or peanuts you can always adjust the measurements as per your family's likes and dislikes. yup! you can tel I love raisins :)

This is a very easy recipe. But need to be very careful while frying the small ingredients such as the cashewnuts, peanuts etc....................its quite easy to burn them............ and trust me guys you don't want to end up with burnt ones! Yup! You guessed right! My first batch of peanuts went down the bin!




INGREDIENTS:
cornflakes breakfast cereal- 5 cups
poha / aval - 1 cup
peanuts - 1/4 cup
pottukadalai / fried gram dal - 2 to 3 tbsps
cashewnuts - 10
raisins - 20
ghee - 2 tbsp
curry leaves 
turmeric - 1/4 tsp
chili powder - 2 tsps
hing - 1/4 tsp
castor sugar - 2 tsps
salt - 1 and 1/4 tsp
oil for frying

PROCESS:
  • In a wok, heat some oil to deep fry.
  • First add the cashewnuts. When slightly browned remove from oil and drain on a kitchen towel.
  • Next, add the raisins. When they plump up remove and drain.
  • Next, add the pottukadalai. When they start to turn slightly brown remove and drain on the kitchen towel.
  • Next fry the peanuts. When you hear a popping sound remove from the oil and drain. 
  • Next, fry the poha. The poha will fluff up when you add them to the oil. So do them in small batches so that you don't overcrowd the pan. It takes only a few seconds. Remove them and drain on the paper towel as soon as they fluff up.
  • Switch off the flame and add in the curry leaves. They will crackle and shrivel up. Remove them also and drain on the kitchen towel.
  • Now we are done deep frying.
  • Now, take a big wok (so that it is easy to stir all the ingredients together)
  • On low flame, heat the ghee. add the turmeric, chili powder and hing.
  • Add the cornflakes and give it a good mix for a few minutes.
  • Add in the sugar.
  • Now add in all the fried ingredients and salt. Stir well so it all combines.
  • Stir for a few minutes till the ingredients are nice and crisp. Switch off the flame.
  • Let it cool and then transfer in an airtight container.

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