If you're thinking of starting a blog, never under estimate the time it takes to make and photograph a recipe for a blog post. It's probably not a good idea, for example, to make cinnamon rolls for the blog two hours before the party you want to serve them at. Especially when your whole house needs some serious tidying, you need to make mulled wine and the children need lunch.
If you do decide that this is actually entirely doable and you'll have plenty of time before your guests arrive, then the pictures in your post will look much like these - incredibly dull, poorly styled and little more than functional. You'll notice that a tea towel appears in the early ones in a feeble attempt at styling - but this was soon used to actually dry a few things up mid post and had to be relegated to the laundry bin with every other tea towel in the house.
I will say that hopefully the standard of the photography does not reflect the quality of the baking. These cinnamon rolls are quite amazing. Soft, fluffy, sweet, gooey and every other adjective you might think of to describe your dream cinnamon roll. The recipe belongs to Ree over at The Pioneer Woman - I've been making them for years. Her pictures are better. I use a different frosting though, it came from Martha Stewart.
This recipe makes a lot of cinnamon rolls - I got about 32 in this batch. You could easily halve the recipe and make less. I make mine in foil trays because I don't have time in my life to scrub all the extra dishes. Trays also mean that you can give them to people to take home. You will also need US cup measures. You can find conversion tables online but I'm never sure how accurate they are. Most good cook shops and hardware stores sell cup measures these days.
To make these cinnamon rolls you will need:
4 cups whole milk 1 cup vegetable oil 1 cup sugar 14g dry yeast ( that's 2 of the sachets) 9 cups plain flour 1 heaped tsp baking powder 1 level tsp bicarbonate of soda A good pinch of salt 1 250g block butter - melted 2 cups caster sugar (I rarely measure out my sugar I just sprinkle it on) Plenty of ground cinnamon
For the frosting 4 tbsp butter 4 tbsp whole milk 2 tsp vanilla extract 2 cups icing sugar
For the cinnamon roll dough - heat the milk, oil and sugar over a medium heat until just below the boil. Set aside and leave it to cool until it's just warm. You can pop it in the fridge to speed this step up if you like.
Pour the milk mixture into the biggest bowl you own - it needs to be big - this dough rises a lot. Sprinkle the yeast over the warm milk mixture and allow to sit for a minute. Then add 8 cups of the flour and stir until just combined. Cover with a tea towel and leave in warm place for an hour.
Then add the baking powder, bicarb, salt and the last cup of flour and stir again - it'll be harder to mix now. I sometimes find it's easier to use my hands or quickly stick it in the Kitchenaid with the dough hook on for a minute.
Cover the bowl loosely with cling film and put the dough in the fridge for at least an hour - or overnight. Go and do something exciting while it rises into a huge bilious beast in your fridge.
Pre heat the oven to 180 c.
Divide the dough in half. Flour your surface and roll out the dough into a (really) rough rectangle as thin as you can get it.
Pour a generous amount of melted butter on the top and spread it evenly. Sprinkle with a good cup of sugar and lots of cinnamon. Add more butter if you like.
Starting with the long edge farthest away from you, start to roll the dough up into a sausage. Keep it as tight as you can. When you get to the end pinch the edge into the rest of the dough to form a seam to hold the buns together, then roll the seam underneath.
Slice into 1/2 inch sliced and place into trays - I line my trays with a little extra butter, sugar and cinnamon. Repeat with the second half of the dough. Leave to rise for 20 minutes.
Bake for 15-20 minutes until golden.
For vanilla cream glaze:
Melt the butter and whisk in the milk and vanilla. Stir in the sugar whisking until it's smooth. Pour over the cinnamon rolls while they're still warm and keep some to the side for dunking.