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  • kcsimos

cinnamon rolls

Prep: 15min | Resting: 30min x2 | Baking: 30min

Complexity: 2/5


For the dough:

  • 2.5 cups flour

  • 1/4 cup caster sugar

  • 1 pack (7g) dried yeast

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 3/4 cup milk

  • 1 egg

For the filling:

  • 6 tbsp butter, softened

  • 1/3 cup brown sugar

  • 1 tbsp cinnamon

For the icing:

  • 1/3-1/2 cup icing sugar

  • 3-4 tsp water


For the dough: melt the butter in a saucepan and add the milk. Once warm, set aside and sprinkle the yeast on top. Leave for 10 min.

Meanwhile, in a bowl combine 1 cup flour, the sugar, baking powder, and salt, and then pour in the yeast-milk-butter mix, and combine. Add the egg, and then half a cup of the remaining flour at a time. Place the (sticky) dough ball in a lightly oiled bowl and cover with a kitchen towel. Leave to rise in a warm place, ca. 30-60 min.

For the filling: mix the butter, sugar and cinnamon into a paste and set aside until needed.

Using flour to help with the stickiness, roll out the dough into a rectangular shape, 1/2 cm thick, and roughly 40x25cm. Spread the filling onto it, and carefully start to roll the dough along the shorter side, into a log. Use floss or thread to cut the log into 12 rolls, ca. 2cm thick, by pressing all the way down to get one clean slice each time.

Grease a baking dish or deep tray and place the rolls with some room between them. Cover the dish with a kitchen towel and allow to rise, for 30-60min. Meanwhile, preheat oven to 180°C.

Bake the cinnamon rolls for 25-30min.

Allow to cool for 10 min.

Combine icing sugar ingredients and drizzle over the rolls.

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