20 October 2011

Recipe : Cinnamon Rolls

Staying true to my Autumn List and
doing 'a lot of baking', I made some Cinnamon Rolls/Buns.  These are definitely a festive treat...anything with sweet dough and cinnamon is to be honest! 

I had this recipe bookmarked for ages ( there is a whole long list of websites bookmarked with things I want to do/make..but never get around to), and just happened to have the ingredients at home, which doesn't happen very often. I changed a few bits about it but they came out lovely.

These are perfect to make if you decide to stay indoors during the weekend and keep warm. They take a while to make as you have to wait for the dough to rise for a few hours..but they are worth it!!

If I made them again I think I would double the recipe or just make two seperate lots...not sure which would be easier? It makes 18 medium sized rolls but if you have a family like mine (including myself!!!!) you know they will be all gone by the next day if you are lucky.

These are great to share with neighbours or take to work as a Christmas treat, they will love you for it! 

Cinnamon Rolls
Adapted from here 

You will need:

For the dough-

* 1 cup of semi - skimmed or whole milk (I used semi) 

* 3 table spoons unsalted butter

* 3.5 cups of plain flour (you may need more when kneading the dough)

* 1/2 cup of sugar

* 1 large egg

* 2  sachets of fast action yeast (they are usually 7g per sachet)

* 1 tsp salt

For the filling - 

* 3/4 cup of packed light brown sugar

* 2 tbsp of ground cinnamon

*1/4 cup of butter at room temperature

The glaze - 

For the glaze I just used a mix of icing (confectioners) sugar and water. However on the site I found the recipe they used a cream cheese glaze..the choice is yours!

* 5 tsp cold water
*200g/ 7oz icing sugar 

Method -

Put the milk and butter in glass measuring cup and microwave on high until butter melts and mixture is just warmed, about 30 to 45 seconds. Pour into a large bowl .Add 1 cup flour, sugar, egg, yeast, and salt. Mix and occasionally to scrape down sides of bowl. Once roughly combined add 2 1/2 cups flour. Beat 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. 

Knead the dough on a lightly floured surface until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil a 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 area until doubled in volume, about 2 hours.

Whilst you are waiting, make the filling. Simply mix the sugar and cinnamon together in a bowl so they are evenly distributed.

After 2 hours, 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 the dough towards you into a 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 your 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 a warm area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 190c / 375°F. Bake rolls until tops are golden, about 20 minutes. Whilst they are in the oven make your glaze. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up and drizzle the glaze all over.

Best eaten warm!

Gemma x


  1. That reminds me of Canadian breakfasts!

  2. "best eaten warm" is there any other way??? ;) they look amazing. now that i am not so afraid of yeast breads now, i am going to have to try it!!

    i bet diced apples would be good in there too!!! yum!



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Gemma x


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