AS we adjust to the new reality of a #lockdown stemming from the Corona Virus pandemic, me and my two children, Nokuthula and Thembisile, have decided to do several projects over the next 21 days. They range from cooking to gardening to painting. We also take part in free online offerings like yoga, meditation, quarantine concerts and exhibitions offered by various artists from their homes. Ohh and a lot of house chores, sadly, now that we have no excuse to be attending one thing or another; be it sports training, rehearsals, shopping, school, meetings…..
Please feel free to send in your #LockdownDelights projects over the next 21 days and beyond.
Cinnabons Cinnamon Rolls
With the #lockdown looming, the kids realised they couldn’t rely on their Gogo’s supply of cinnamon cookies and had to learn how to make them themselves.
Here is a recipe from Jo Cooks https://bit.ly/2UHzIoB
There are 3 parts to this recipe. The dough, the filling the that delicious cream cheese icing. Make sure to scroll down for the complete printable recipe. Here’s what you’ll need:
- Active dry yeast – You can use instant yeast if that’s what you have. If you use instant, you won’t need to bloom it first, but it’s a good idea to test if it’s still alive. If your yeast doesn’t foam up your yeast is dead and the bread won’t turn out.
- Milk – make sure the milk is lukewarm. Lukewarm basically means the milk is between 98 and 105 degrees Fahrenheit (36.5 to 40.5 C). I used whole milk (3.25%) but you can use whatever is in your fridge.
- Sugar – granulated sugar is fine, we just need a bit to sweeten the dough.
- Butter – unsalted as always. Unsalted butter gives us control on how much sodium is in our food.
- Salt – we always need to add a bit of salt to our baked goods, to bring out all the flavors. Salt basically makes everything taste better.
- Eggs – Use large eggs for this recipe.
- Flour – I used all-purpose flour for this.
- Brown sugar – I prefer to use dark brown sugar. Make sure it’s packed.
- Cinnamon – the key ingredient in cinnamon rolls!
- Butter – unsalted again. You’ll want to make sure this is softened. Margarine can be used as well.
Cream Cheese Icing:
- Butter – unsalted butter is what you’ll want to use.
- Powdered sugar – this is also known as icing sugar or confectioner’s sugar.
- Cream cheese – at room temperature. I always use Philadelphia cream cheese.
- Vanilla extract – just a bit to add a touch of vanilla in the icing.
- Salt – a little bit is all you need to bring out all the flavors.
The rest of the recipe is here https://bit.ly/2UHzIoB