Breakfast,Sweet

Cinnamon Rolls with Yeast

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
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