Cinnamon rolls

Cinnamon rolls are delicious, but a little bit time consuming to make. It is well worth the effort, though, especially when you get your littles involved in making them!

  • 1/2 cup milk (120ml)
  • 1/2 cup water (120ml)
  • 1 egg
  • 3 cups all purpose flour (375g)
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 1/3 cup sugar (65g)
  • 1 packet / 1.5 tsp active dry yeast
  • These are the ingredients for an enriched dough. We will be revisiting enriched dough for a number of recipes.

    Add all the ingredients in a large bowl, or a food processor, or mixer with the dough hook. Mix until the dough comes together in a sticky ball. If you’re using a food processor, the dough will suddenly clump around the dough attachment and the body of the processor may start to “walk” across your counter.

    If you are getting your little one to mix it in a bowl, they will need to give the dough a good solid mixing until it all comes together in a soft ball. This should nicely tire out the little one as an added benefit 😉

    Turn out the dough into a lightly oiled bowl and cover with plastic wrap or a tea towel. Allow the dough to rise once. This will take about 20 to 30 minutes, or until the dough has doubled in size. Turn the risen dough out onto a lightly floured surface and roll it out into a rough rectangle.

    FILLING

  • 1 to 2 tbsp melted butter
  • 1/4 cup sugar
  • 1 tablespoon (or more) ground cinnamon
  • Brush the inside of the dough with the melted butter. Thoroughly mix the sugar and the cinnamon and sprinkle liberally over the buttered area, leaving around a half inch (about 1cm) gap at the edge. Loosely roll the dough together to form a tube. Pinch the tail edge to form a seal. Cut the roll into 1 to 1.5 inch slices (2.5cm to 3.75cm). Place them into a lightly buttered baking dish and cover with plastic wrap or tea towel and allow to rise for 30 minutes to 1 hour or until double in size.

    Preheat your oven to 350F / 180C. Bake cinnamon rolls for 25 to 30 minutes until golden brown. Top with water icing.

    FINAL THOUGHTS
    While making this recipe, I have sometimes felt a little disgruntled about the appearance of my cinnamon rolls. They are not visually perfect like the ones you get from those multi-zillion dollar companies.

    Thankfully, I eventually realised that once the smell of freshly baked cinnamon rolls hit people’s noses, nobody cares about what they look like: they are far too busy stuffing their faces and asking for “more, please!” to worry about cosmetic trivia 🙂

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