Cinnamon Rolls
Warm, sweet, and comforting, these cinnamon rolls are a classic favourite. The perfect indulgent treat for dessert or breakfast. Paired with a creamy, and melt-in-the-mouth icing, these cinnamon rolls are absolutely delicious.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Bread Flour
- 75 g Caster Sugar
- ½ tsp Salt
- 1 tsp Instant Yeast
- 120 ml Milk
- 60 g Butter (Unsalted, and melted)
- 2 large Eggs
- 120 ml Water
- 100 g Butter (Unsalted, and softened)
- 100 g Brown Sugar (Light)
- 1 tbsp Cinnamon (Ground)
- 100 g Icing Sugar
- 2 tbsp Milk
Instructions
- 1
Combine the flour, caster sugar, salt, and instant yeast in a large mixing bowl.
- 2
In a separate bowl, whisk together whole milk, melted butter, and eggs.
- 3
Gradually add the wet ingredients to the dry ingredients, and mix until a dough forms.
- 4
Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic.
- 5
Grease a bowl, put the dough in it, and cover it with cling film. Leave it in a warm place for 1-2 hours, or until it doubles in size.
- 6
Preheat the oven to 180°C fan/200°C/gas mark 6.
- 7
Grease a 23cm square baking tin.
- 8
On a floured surface, roll out the dough to form a rectangle of about 40cm x 30cm.
- 9
For the filling, mix softened butter, light brown sugar, and ground cinnamon until smooth.
- 10
Spread the filling evenly over the dough's surface.
- 11
Roll the dough tightly from the long edge to form a long sausage shape.
- 12
Cut the dough into slices of approximately 2.5cm thick, and place them in the greased baking tin.
- 13
Cover the tin with cling film and leave it in a warm place for another 30-45 minutes, or until the rolls have risen and are touching each other.
- 14
Bake in the preheated oven for 20-25 minutes, or until the rolls turn golden brown.
- 15
For the glaze, mix icing sugar and whole milk until it becomes smooth.
- 16
After the cinnamon rolls are cooked, let them cool in the tin for 5 minutes.
- 17
Drizzle the glaze over the rolls and serve them while they're still warm.