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I’m so happy you liked it! Thank you!!

That means so much thank you! You’ve given me inspiration to keep the videos coming.

Yes it is!

I switch from the stand mixer to kneading by hand mainly out of personal preference. I think kneading by hand gives more control. I worry that if I used the stand mixer exclusively then I may over-knead and make the dough tough/dense. But you totally could attempt to knead exclusively with the stand mixer if you are conscious about the speed and time

Oh no! The egg is super important haha but hopefully it still turned out ok. I usually put the cinnamon rolls in the refrigerator overnight then take them out in the morning to rest on the countertop for a few hours before I bake them. But technically you can just bake them the same day you make them if you just let them rest for a few hours before baking.

@ but belive or not it was delicious

haha yay!! that’s so great to hear!

Aww I appreciate your kind words- thank you!!

Glad you liked it!!

That means a lot. Thank you so much!!

So glad you liked it. Thank you!!

That is so great to hear!! Wow I never thought of adding apples…You’ve got me curious now so I’m going to try that with my next batch!

Thank you!! Glad you loved it.

Thank yo so much!!

I like to add oil when I cook in stainless steel pots because it prevents the ground beef from sticking to the pan.

Thanks!

The lemon juice gives a very slight zesty flavor to the cream cheese frosting. I don’t add it when I make cream cheese frosting for other things like carrot cake or red velvet cake. But a tiny amount of lemon juice really enhances the cream cheese frosting flavor for cinnamon rolls. I’ve experimented with the quantity but I found the lemon flavor was too strong if I added anything more than 1 tsp… super long answer but as you can tell I’m quite passionate haha.

@@platedplanner Got it - very much appreciated. Blessings!

the written recipe has all the ingredients listed. here’s the link: platedplanner.com/cinnamon-rolls

Thanks, I’m excited for you to make them!

Thank you!

That’s great to hear!!

Totally understandable, everyone has their preference.

Thank you so much for the kind words!! I take so much time to put everything together and present it so it means so very much to me that you enjoyed it.

You are quite welcome. A job well done. Again thank you.

Ginger Water: I peel 1 lb ginger root, slice it, and then boil it in 4 cups water for 30 minutes. Pour this ginger water into a container to store it. Ginger Syrup: I add the same cooked sliced ginger back into the pot with 2 cups of fresh water and 3 cups white granulated sugar. Cook for 30 minutes while stirring often. Pour this ginger simple syrup into a container to store it. This Candied Ginger video shows how I make both the ginger water and ginger syrup in detail. ruclips.net/video/ujhoLsc3AD8/видео.html

@@platedplanner Thank you

So glad! Thank you!!

Thank you so much for the kind words!!

Thank you that’s so great to hear!!

I use all-purpose flour. You can find the full recipe at: platedplanner.com/nigerian-meat-pie

Congrats on your first time making it! The good thing is that it doesn’t have to be a particular size. You can use whatever you have at home to cut out the dough circles. I use a bowl to cut out circles that are 5 inches (approximately 12.5 cm) in diameter. This size works well for me.

Thank you, my parents really liked it❤😊​@platedplanner

Thank you!! That means so much and is great to hear!

The raw rice is honestly optional. Traditionally, I was taught that it was meant to help with the fermentation process and also help preserve the drink. However, with my adapted recipe I only allow the drink steep for 24-48+ hours so the raw rice likely isn’t crucial. Thanks for watching!

Hi! I list all the ingredients on the recipe found at: platedplanner.com/nigerian-meat-pie Oh and I added some baking powder in the beginning with the dry ingredients. The full recipe video is linked above and I show how to make the meat pie step by step.

I've heard that you can make meat pie in a covered pan on the stove by allowing it to cook slowly. But I haven't tried this method myself

Thank you!!

I’m excited for you to try it!!

It’s a “cheesecloth”. You can find it any grocery store. It comes as a really big piece so I usually just cut it in half. Excited you’re trying the recipe!

You're welcome!!

Thanks!

You have no idea how much your comment means to me. Thank you soooooooo much. I’ve reread your comment multiple times because I am so very touched. I literally can’t stop smiling. Hearing how much you loved it makes me this all feel so worth it. I’m grateful you took the time to tell me. THANK YOU!!!

@@platedplanner you're welcome ! Shared your recipe a bunch in my bread group on another media platform

Thanks!!

Yes exactly I would let them proof for a couple hours in a warm place until I see them increase in size. Each roll will look closer together. Then I bake.

Surprisingly the icing does not stick. It’s amazing! I usually spread some extra leftover icing on top of each one right before I wrap it with plastic wrap. Then I put a bunch of the plastic wrapped cinnamon rolls in a freezer bag. I just put one cinnamon roll in the refrigerator to defrost for 1 or 2 days before I want to eat it. You’ll see that when you remove the plastic wrap essentially no icing is stuck even though the cinnamon roll is defrosted… Sorry for the long message haha I just LOVE this method to store the cinnamon rolls.

@@platedplanner lol no worries I love getting a good explanation.. I'm going to try your recipe over the weekend , I tried another and wasn't really happy with it ..

Yay that’s exciting hope you love it!

That's so great to hear!! Yes it's soooo much better to spread the paste filling.

Glad you liked it!

Thank you!!

Thank you!!

Oh wow that’s such an interesting use I never knew of.

Haha that means soooo much to me! THANK YOU!!

That’s so good to hear!!!

@@platedplanner I made them Christmas Eve and baked them Christmas morning…moist, rich and amazing. Your video was great for the step by step! Thanks for the recipe…a new Christmas morning cinnamon roll recipe! 🩷

Your comment means the world to me!! I put so much thought and effort into it all so it literally is the best thing ever to hear that you loved it. Thank you so much!!

Thank you so much! I was taught that the rice is supposed preserve and help extend the shelf life. It’s really only important to add if you plan to allow the sorrel to sit for a long period of time. But since we only allow it to sit for a day or two the rice honestly is optional.

@@platedplanner thank you so much h! That makes sense. I can’t wait to try your recipe! God bless and merry Christmas!!

God bless and Merry Christmas to you too!!

Super excited for you to try it… And now I finally have an explanation for the vanilla extract! Thank you!!

You are so welcome! Thank you for watching!!

Sure, you could definitely melt the butter (or the whole “wet” mixture) on the stovetop if you prefer.