Baking 11 Cute Cinnamon Rolls

Last month, when I told my mom that 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 proceeded to go shop the ingredients for me the next day.

So I told her that I wanted to try making cinnamon rolls from scratch by following another recipe from Devina Hermawan's YouTube channel. Based on what I observed, the process seemed beginner-friendly (and I was pretty confident after quite the success of my first-ever baking experience). Click here to watch the video and then scroll down to find some useful tips:

Tips💡: Again, I used Blue Band Baking Cake & Cookies margarine. I would say that it worked just fine.

My dough before it was proofed.

Tips💡:  I mixed it with my bare hands. If your mixer is not strong enough, try using yours.

My dough after it was proofed.

The one where I made the cinnamon filling.

Tips💡:  Brown sugar is one of the most important elements in this dish, so I beg you to never reduce its proportion! Learn from me: I did that because I thought I needed to cut my sugar intake. I put only half of what was pictured—one of my biggest regrets to date. My cinnamon rolls ended up not sweet at all for me.

My rolls were ready to bake.

Tips💡: Never underestimate your rolls. I thought that mine wouldn't puff up as much as what was shown in the tutorial, so I put them a little bit too close to each other. Well, my bad. They rose just fine and looked like they needed some air to breathe.