One of my favorite desserts! I love Cinnamon flavoured anything, so they have always been one of my favs. I have had a lot requests for the recipe for these so I thought I would share it with you all. It’s a pretty straightforward recipe with an easy dough. I kept it simple with the icing and just did an icing-sugar/water/vanilla job but feel free to jazz them up with a rich cream cheese frosting. They don’t take too much effort to make, waiting for the dough to rise is the longest part. Other then that they are pretty foolproof.
I used fresh yeast in my recipe but instant/dried yeast will work the same. I also used a stand mixer but doing it by hand works absolutely fine. You are welcome to double up on this recipe to guys. The recipe makes 8 small rolls. I did this because i would have eaten them all by myself if i made a big batch!
I have including some pictures that I took along the way to help you guys out!
If you want guys you can make this as separate rolls too, I made them as pull apart rolls but if you want you can make them individual. A cupcake tin would be a great idea!
Prep time: 2.5 Hours
Cook time: 25 minutes
- 120ml Milk
- 20g Fresh yeast or Half a packet of dried yeast.
- 1 Small egg
- 25g Soft Butter
- 1.5 Tablespoons sugar
- Half teaspoon salt
- 220g White flour
- 110g Brown sugar
- 10g Cinnamon
- 42g Melted Butter
- Teaspoon Vanilla extract
- 150g Icing sugar
- Teaspoon Vanilla
- Warm up milk in the microwave for 40 seconds.
- Add milk, yeast and sugar to mixing bowl and leave for 5 minutes to bloom.
- I used my stand mixer with a dough hook but if you are using your hands that is fine. Turn on mixer and add in butter and egg.
- Next, add in salt and flour. I had my dough mixing for about 8 minutes until the dough came together and away from the sides of the bowl. If you aren’t using a stand mixer, mix in your bowl till it comes together then place on a flour surface and knead for about 5 Minutes. If your dough is a little bit too sticky add a small amount of flour into it.
- One formed into a nice ball, place dough in a clean greased bowl. Cover with a damp towel or cling film. This is your first rise. Let sit for about 1 hour until its doubled in size. If you have to wait a bit longer that is fine, This will vary on the temperature of the room.
- While the dough is rising we can make the sugar filling. Very simple, just mix melted butter, cinnamon, sugar and vanilla in a small bowl and place aside.
- Once the dough has doubled in size, tip the dough out onto a floured surface. You want to knock the air out of the dough and form a nice round ball. Get a rolling pin and roll the dough out into a rectangle about 8cm x 14cm. (See picture for reference)
- Spread sugar mix evenly onto the dough leaving half an inch gap along the sides.
- Now it’s time to roll up your dough. Roll from the longer side and make sure its very tight so you get a nice swirled pattern. (See picture for reference)
- I trimmed of the little scraggly bits at the end before i portioned up my rolls. Cut the rolled up dough into 8 even portions. You can use a ruler if you want to make these even.
- Grease and line your desired baking dish. I used an 8 inch round cake tin. Place cinnamon rolls swirl side up into your tin. Now it is time for your second rise. Cover your baking tin with cling film or a damp towel for 1 more hour.
- Just before your second rise is done preheat your oven to 190C/ 170C Fan/ Gas mark 5..
- Remove cover and place cinnamon rolls into oven. Bake for 25 minutes until golden brown.
- While rolls are baking you can put together your icing. In a small bowl add icing sugar and vanilla. Add in small amounts of water until your desired consistency.
- Once rolls are out of the oven, add half of the icing mix to them while they are still warm.
- Remove rolls from the tin and drizzle the remainder of the icing over your cinnamon rolls.
- Enjoy! Ps. They are lovely warmed back up the the microwave for 30 seconds.
If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes