Step-by-Step Guide to Prepare Homemade Mock cinnamon rolls (Milo rolls)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mock cinnamon rolls (milo rolls). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Mock cinnamon rolls (Milo rolls) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mock cinnamon rolls (Milo rolls) is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have mock cinnamon rolls (milo rolls) using 12 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Mock cinnamon rolls (Milo rolls):

1. Get 1 cup milk (warm)
2. Prepare 4-4 1/2 cups flour
3. Take 1/2 cup + 1 tablespoon sugar (divided)
4. Prepare 1 tablespoon active yeast
5. Prepare 2 eggs
6. Take 6 tablespoons butter (melted)
7. Take 1/2 cup Milo (for filling)
8. Prepare 1 tablespoon vanilla
9. Make ready 1 teaspoon cinnamon
10. Make ready 1 tablespoon salt
11. Take 1/2 teaspoon cinnamon
12. Get 4 tbsp butter

Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon. Rolling out cinnamon roll dough to a larger rectangle with a rolling pin. Spread the softened butter over the surface of the dough Cinnamon rolls are generally baked at a lower temperature than other breads — if the rolls are close together, the tops will begin to brown before. "Just skip the goddamn recipe," she concludes. Everybody who read Mario Batali's "I'm sorry" cinnamon-roll recipe thought it was untimely and gross, but no one captured why quite as devastatingly as Everywhereist blogger and baker Geraldine.

Steps to make Mock cinnamon rolls (Milo rolls):

1. Add warm milk, 1 tablespoon sugar and yeast in a bowl. Stir and let to sit for 5 minutes for proofing (foamy).
2. Put 1/2 cups sugar, 6 tablespoons butter and vanilla into the proofed yeast mixture bowl and mix thoroughly.
3. Pour in 4 cups of flour and salt into the mixture. Mix until a smooth slightly sticky ball is formed
4. Dust working surface with flour and knead. Add more flour if dough is too sticky. Knead for 3 to 5 minutes or until dough is smooth and elastic.
5. Cover dough and allow to rise for an hour or until it doubles in size.
6. Meanwhile, make Milo filling.
7. Mix butter, 1/2 tsp cinnamon (optional) and Milo for 2 minutes. It shouldn't be watery.
8. Softly roll dough on floured surface into a rectangle. It should be moderately thick.
9. Now there's 2 ways that I use to do this. First: spread Milo filling all over the rectangle dough and gently roll it up. (Like in the picture from a Google search below)
10. OR, after rolling into a rectangle, spread Milo filling then cut it into 12 stripes & roll each individually. I personally prefer the shapes I get from this method.
11. Line in a pan & allow to rise again for 20-30 minutes. For individual rolls that don't stick when baking, space between the rolls when stacking in pan.
12. Preheat oven to 350°F and bake for 20 minutes or until golden brown.
13. Allow to cool. Pour condensed milk over. Serve.

Spread the softened butter over the surface of the dough Cinnamon rolls are generally baked at a lower temperature than other breads — if the rolls are close together, the tops will begin to brown before. "Just skip the goddamn recipe," she concludes. Everybody who read Mario Batali's "I'm sorry" cinnamon-roll recipe thought it was untimely and gross, but no one captured why quite as devastatingly as Everywhereist blogger and baker Geraldine. Traditional cinnamon rolls get their signature tender, doughy texture from a rich yeasted dough. They're pillowy-soft, like a cinnamon-scented pillow To make these easier cinnamon rolls a feasible breakfast option, we ditched the yeast in favor of self-rising flour. Self-rising flour is a combination of.

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