Birthday Babah


We're old folks now, lower metabolism, grey hairs etc haha. Time pass by so quickly, I always think of myself as 23, unable to accept the fact that I have to add 10 years to that number. 

Alhamdulillah for every single day we get to spend together =)

The girls were so excited nak celebrate Babah's birthday. They made birthday cards and Salma even made her dad a ring. Hadi's got a thing for rings (so like an old man kan?hahah)

Didn't feel like eating cake and Hadi's not a cake person so I decided to make Cinnamon rolls - ok, sebenarnya sendiri teringin nak makan. It's his fave too so win-win! Made it extra special as I know he loves cream cheese. Turned out real good even though I did everything using a whisk and my hand, no mixer. The most tiring was mixing the cream cheese frosting. I didn't really measure the ingredients and wanted to cut down the sugar so the mixture was so likat!!Haha, I think I grew some muscles.

The recipe made a lot more than I could fit into my pyrex so I decided to freeze it. The next day ada orang tanya dah habis dah ke cinnamon rolls??

So I just popped it out of the freezer straight into the oven. Turned out as good as the first batch. Definitely a recipe to keep =)


Recipe for cinnamon rolls with cream cheese frosting here 


  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 1/2 cups (or more) unbleached all purpose flour, divided
  • 1/2 cup sugar
  • 1 large egg
  • 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
  • 1 teaspoon salt
  • Nonstick vegetable oil spray
  • 3/4 cup (packed) golden brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract


For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. ***I did this part with a whisk*** Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. ***Used a spatula then my hand for this part***Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling:
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.


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