Very few can say no to a cinnamon roll, and if you can bake them from scratch in a few simple steps, why not? This recipe is a house favourite, with my brother and father hovering by the oven impatiently each time I make them, wiping the tin clean within in moments and then asking when I am making these again.
This recipe is very easy, like most of my other recipes, but the first batch of mixing the dough is a bit tough to do by hand – but fret not, just soldier through this step like a brave woman! You may feel doubtful when you see the dough is very wet and sticky, and hard to knead, but I assure you, by the next morning, you will have a lovely malleable dough to roll out!
I do not add a cream cheese frosting, but instead a glaze just for the sake of it – with a cup a coffee the bun is perfect on it’s own!
Happy breakfasting!
The Recipe
This recipe is very easy, like most of my other recipes, but the first batch of mixing the dough is a bit tough to do by hand – but fret not, just soldier through this step like a brave woman! You may feel doubtful when you see the dough is very wet and sticky, and hard to knead, but I assure you, by the next morning, you will have a lovely malleable dough to roll out!
I do not add a cream cheese frosting, but instead a glaze just for the sake of it – with a cup a coffee the bun is perfect on it’s own!
Happy breakfasting!
The Recipe
Serves Serves: 8 | Prep Time: 12 hours | Cook Time: 20 mins
Ingredients
- 1 ½ cups flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup warm milk
- 2 tsp instant dry yeast
- ¼ cup castor sugar
- ¼ cup melted butter
- Filling:
- 1/3 cup melted butter
- 1/3 cup brown sugar
- 2 tbsp ground cinnamon
- Glaze:
- ¾ cup icing sugar
- 3-4 tbsp milk
Instructions
- Bloom the yeast in warm milk and sugar. Set aside for 5-10 minutes until bubbly
- In the meantime, whisk together all the dry ingredients
- Add the milk mixture and melted butter and stir to combine with a fork
- Transfer the dough onto a floured surface area and knead for about 10 minutes
- Place into a new bowl and cover and let rise overnight in a dry warm place (or at least 4 hours)
- The next day prepare the filling by stirring all the ingredients together
- Then punch the dough down to remove the air and knead again for a few minutes
- Then roll out on a flour platform in a large square
- Spread the filling evenly across
- Gently, but firmly, roll from one end to the other, fastening at the bottom
- With a sharp knife, slice into desired thickness (recommend about 1.5 inches) and place in a greased tin
- Cover the tin and let rise for another 45-60 minutes
- Bake in a preheated oven of 180C for 20 minutes
- Note: to reheat the buns, place in the oven at 180C for 7-9 minutes
