Cinnamon Rolls (Cinnabon-Style)

Ingredients

• Cinnamon roll dough:
• 3 1/2 cups flour
• 2 tbsp powdered milk
• 1 tbsp sugar
• 1 tbsp instant yeast
• 1 tbsp plain yogurt
• 1 tsp baking powder
• 1/2 cup corn oil (or vegetable oil)
• A pinch of salt
• 1 tbsp butter at room temperature
• About 1 1/4 cups warm milk (adjust depending on the flour)
• Filling:
• 1/2 block butter, melted
• 1/2 cup powdered sugar
• 2 tbsp ground cinnamon
• 1 tbsp cocoa powder
• Chopped walnuts (optional)
• For topping:
• Sweetened condensed milk
• Melted chocolate
• This cinnamon-roll recipe was contributed by a friend and cook on Sho Tabkhin Al-Youm:
• Rana Atwi
• Click Rana’s name to visit her page and see all her tasty recipes.
• For more desserts, see: Vanilla Cream Eclair

Method

1. Mix the dry ingredients, then gradually add the yogurt, oil and warm milk, adjusting the milk amount based on the flour. Knead well.
2. At the end of kneading add the butter and knead until smooth.
3. Coat the dough lightly with oil, cover and let it rise for 1 hour.
   Timers: 60 min
4. On a lightly floured surface roll the dough into a rectangle. Brush with melted butter and sprinkle the sugar, cinnamon and cocoa, pressing them lightly so they stick to the dough.
5. Roll into a log, seal the ends and cut into even pieces.
6. Place the rolls on a baking tray leaving space between them.
7. Press them slightly, cover and let them rise for another hour until doubled in size.
8. Bake in a preheated oven at 200°C (392°F) on the middle rack for about 20 minutes (or until done and lightly browned on top).
   Timers: 20 min
9. Remove from the oven and immediately drizzle with sweetened condensed milk, melted chocolate and walnuts if desired.