Cinnamon rolls

Since Melaka doesn't have any Cinnabon outlet, I might as well make these myself. I have been meaning to for so long. But I didn't quite trust myself to get involve with yeast just yet. I was thinking of making it using a recipe that won't require yeast. But that wouldn't be the real deal, right. So, this is it. Ree Drummond's recipe yield a whole lot of cinnamon rolls, so let's use a small portion of that. Thanks to Kitchenmage.

Cinnamon rolls

1 cup milk
1/4 cup vegetable oil
1/4 cup sugar
1 and 1/4 tsp active dry yeast
2 and 1/4 cup all purpose flour, divided
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp ground cinnamon
1/2 cup brown sugar
5 tbsp melted butter
2 tsp melted butter, for pans

 Frosting:
1 cup powdered sugar
2 tbsp brewed coffee

1. Heat the milk, vegetable oil and 1/4 cup of sugar in a medium saucepan on a medium-high heat to just below a boil. Set aside to cool and warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
2. Add 2 cups of flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1/4 cup of flour. Stir thoroughly to combine. Place the dough in a mixing bowl and refrigerate for at least an hour.
3.To assemble the rolls, roll the dough into a large rectangle on a floured baking surface. The dough should be rolled very thin. To make the filling, pour the melted butter on the surface of the dough. Spread the butter evenly. Generously sprinkle the ground cinnamon and brown sugar over the butter.

 
4. Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly. When you reach the end, pinch the seam together and flip the roll so that the seam is facing down.
5. With a sharp knife, make 1/2-inch slices. Pour the melted butter into cake pans and swirl to coat. Place the sliced rolls in the pan, be careful not to overcrowd. Each pan will hold 7 to 9 rolls.

6. Preheat the oven to 190 C. Cover the pans with a clean kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don't allow the rolls to become overly brown.

7. Frosting: Right before serving, top your cinnamon rolls with frosting. Mix the powdered sugar and coffee together until smooth and drizzle over rolls. You may replace the coffee with milk or cream.

Original recipe by Ree Drummond.

Remark: I am glad I made these, they are super soft. You can never stop putting them in your mouth, that is the only bad thing :p
The frosting is super sweet, so you could put in less sugar in the filling.