Cinnamon Rolls
Delicious homemade Cinnamon Rolls. These Cinnamon Rolls are big fluffy and soft, perfect for getting cosy on the couch while the rain and wind batter your window outside.
Servings: 12 rolls
Ingredients
For the Cinnamon Rolls
- 475 g Plain Flour
- 14 g Dried Active Yeast
- 75 g Caster Sugar
- 75 g Unsalted Butter or Stork
- 270 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 Large Egg
For the Filling
- 2-3 tbsp Ground Cinnamon
- 150 g Light Brown Sugar
- 60 g Unsalted Butter or Stork
For the Decoration
- 375 g Icing Sugar
- 1 tsp Vanilla Extract
- 70 ml Water
Instructions
To Make the Dough
- Add the flour to a large bowl along with the sugar and yeast. Mix together until they are evenly distributed.
- Add the butter to the mixture and mix again. The mixture will be very dry and shouldn’t ball up. It should form breadcrumbs. Leave to one side.
- Heat the milk in the microwave on 20-second bursts until it is warm. You don’t want it to be boiling but it should have steam coming from the bowl. Alternatively, you can heat the milk up in a saucepan on a low heat.
- Add the milk, vanilla and egg to the dry ingredients.
- Knead the dough together until it is lovely and smooth and springy to the touch. This can take 10-15 minutes if doing it with a KitchenAid and Dough Hook so don’t worry just stick with it.
- Once you have kneaded your dough transfer it to a lightly oiled bowl and cover using cling film. You need to leave the dough to rise for 1-2 hours or until it is double in size.
To Make The Filling
- Once the dough has doubled in size make the filling.
- In a separate bowl add the brown sugar and cinnamon and mix until evenly distributed. Leave to one side.
To Make the Rolls
- Transfer the dough onto a lightly floured surface and roll it out into a large rectangle.
- Melt the butter in the microwave on 20-second bursts until it is completely melted and smooth. Alternatively, you can melt it in a saucepan on a low heat.
- Brush the melted butter over the top of your dough.
- Sprinkle over the sugar and cinnamon mix. Ensuring that there is an even coating of sugar over your dough.
- Roll the dough from the long side to the long side. Cut this evenly into 12 pieces.
- Place the rolls into your preprepared roasting tray so that they are not touching. Cover in cling film and leave to rise again. This will take around 1 hour and 30 minutes or until the rolls are touching.
- Towards the end of the dough rising preheat the oven to 180C (160C Fan).
- Bake your cinnamon rolls in the oven for 20-25 minutes or until golden brown. Leave to cool fully.
To Make the Icing
- Once your cinnamon rolls are completely cooled in a bowl add the icing sugar, vanilla and 10ml of water and mix. Add the water 10ml at a time stirring in between each addition you want the icing to be thick.
- Spread the icing over the top of your cinnamon rolls.
Notes
- These Cinnamon Rolls will last a few days if they are covered.