Baking 11 Cute Cinnamon Rolls

Last month, when I told my mom I wanted to do another round of baking, she looked rather shocked. “Really? I didn’t expect you to like it,” she admitted, but still went out and bought the ingredients for me the next day.

I told her I wanted to try making cinnamon rolls from scratch, following another recipe from Devina Hermawan's YouTube channel. Based on what I observed, the process seemed beginner-friendly (and I was feeling pretty confident after the success of my first-ever baking experience).

Click here to watch the video, then scroll down for some useful tips:

Tip💡: I used Blue Band Baking Cake & Cookies margarine again. I would say it worked just fine.

My dough before it was proofed.

Tip💡:  I mixed the dough by hand. If your mixer isn't strong enough, try using your hands too—it worked for me!

My dough after it was proofed.

The one where I made the cinnamon filling.

Tip💡:  Brown sugar is one of the most important ingredients in this dish—do not reduce it!

Learn from me: I tried to cut back on sugar and only used half of what was shown in the recipe. Big mistake. My cinnamon rolls ended up not sweet at all. One of my biggest regrets to date.

My rolls, ready to bake.

Tip💡: Never underestimate your rolls. I didn't think mind would puff up as much as they did in the tutorial, so I placed them too close together. My bad. They rose beautifully—and ended up looking like they needed some air to breathe.