Cinnamon Rolls with Cream Cheese Frosting

Down with flu today and weirdly I always crave for something sweet... and of all things i watched on youtube today was the Undercover Boss - Cinnabon edition... so cook while inspired right??

• 3/4 cup milk
• 1/4 cup butter
• 3 1/4 cups flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg

• 1 1/2 cup brown sugar
• 2 tablespoon ground cinnamon
• 3/4 cup butter, softened

Heat the milk and butter (i used the microwave)...in a mixing bowl, add 2 cups and 1/4 cup flour, yeast, salt, sugar, water, egg and the heated milk and butter mixture.. knead (i use a normal mixer attachment) until well blended for about 5 minutes. Mixture will still be sticky. Add in the balance 1 cup flour and knead (i change to a dough hook) and knead for another 5 minutes.

Let it rest for 10 min and then roll on a floured surface to about 5mm thin. Mix the cinnamon mixture and spread across the rolled dough.

Leave some cinnamon mixture for topping. Roll as tight as possible and cut into 1 inch rolls.

Grease the baking container (you can use baking tin but i prefer to use a square brownies tray) and arrange the rolls loosely apart as rolls will rise and expand.

Spread more cinnamon mixture over the top IF YOU ARE NOT USING CREAM CHEESE FROSTING. 

Let it rest for another 10 minutes before popping it in the over for 20-25 minutes on 160 degress oven or until lightly golden.

• 1/2 package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup icing sugar
• 1/2 teaspoon vanilla extract

For the frosting, just mix everything in a bowl with a spoon. I like that rough edge look of the cheese... serve it with cafe au lait or tea... bon appetite! This recipe make about a dozen medium size rolls!

Sugee Cookies / Cashew Sugee Cookies

I´ve never understood why some people makes sugee biscuits or cookies without the semolina? Why call it sugee cookies then... weird.. anyway here´s mine.. i like it crisp but the almond sugee is more melt in the mouth kind..

Sugee Cookies

225g flour
1/2 cup sugar
1/4 cup dry roasted semolina
1 tablespoon bicarbonate soda

and then lastly add in 120g ghee. Mix throughly and let the mixture rest for half an hour before shaping it into balls and baking it at 160 degrees for 20 minutes.

Cashew Sugee

100g ground cashews
125g flour
1/2 cup sugar
1/4 cup semolina
1 tablespoon bicarbonate soda
120g ghee

Same method as above and you can replace the cashews with ground almonds or whatever nut you desire.

Chawanmushi

Its weird that I do not like eggs but I lurrvvee chawanmushi... its very simple.. all you need is :-

1.5 cups of dashi or chicken stock
2 tsp light soya sauce
1 tsp sugar
1/2 tsp white pepper

Do a taste test that its salty enough before adding the eggs... alternatively if you do not have any chicken stock, use 1.5 cups water with 2 tsp chicken stock powder.

whisk 2 eggs lightly and add in to the stock mix.

You can add in chopped chicken, shrimps, sliced shiitake mushrooms, crabmeat or crabsticks, japanese fish cake.. well the world is your oyster.. be creative... pour the egg mixture in chinese teacups or small bowls and steam for 20 minute. voila...  of course this is the halal version... the traditional one uses sake so feel free to add that in if you want!

Cafe Du Monde Beignet Recipe

Cafe Du Monde Beignet Recipe

1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter


Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it’s a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).

After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2″ wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).

When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain.

Serve hot topped with plenty of powdered sugar (because the dough doesn’t contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!

Makes about 2 dozen.