I have just finished making some really good cinnamon rolls, thanks to Kinzi’s easy receipt, Let us start with the procedure:

Bring a bowl, add and mix together:
1 Tablespoon yeast
1/2 Cup warm water (feels warm, not scalding, on your wrist)
1 Tablespoon sugar
1/2 Cup oil (use Canola for health benes, says Desertmom)
Dissolve yeast in warm water with the 1 T sugar in a large bowl. Add oil and blend well.

In a separate bowl, mix together:
5 Cups flour (can substitute up to 1  1/2 Cups whole wheat flour)
1 teaspoon salt
1/2 teaspoon soda (not baking powder)
5 teaspoons baking powder (not soda)
1/2 Cup sugar (or less)

Add flour mixture to bowl of yeast mixture. Blend well. Add:
2 Cups yogurt (or buttermilk or sour milk)

Mix well. Knead for at least five minutes, until elastic.

Place in a greased, airtight container (I use ziploc bags). Keep in the refrigerator.

For me I stick with the old traditional method , leave for half an hour.

When you are ready for  rolls, remove a big hunk (or the whole thing if you have a larger than 9″ x 13″ x 2″ pan) and roll out a rectangle, 1/4″ thickness, onto a well-floured surface.

Cover it with a mixture of:
* 50 g of butter.
* ½ dl suger.
* 1 tsk Cinnamon.

Cut the rolls according to how you prefer the cinnamon rolls thickness.

Brush with melted butter, sprinkle with sugar, cinnamon and if available, brown sugar. Roll up,slice in 1″ thick circles and place in greased 9″ x 13″ x 2″ pan (I like glass best). You can leave 1/2″ between for circular rolls, or if you like the smushed  look, put them close together.

Bake at 375 degrees F for 15 minutes. Check and turn, if you have an oven like mine, for even baking.

And here we have the result, they look delecious don’t they, I happily confirm that they taste deleecious too!

The whole process took a total of about 20 minutes of working and an hour of waiting, not so hard to do really and can be easily customized to your taste.

Tfadalo, serve yourselves