Cinnamon rolls


Little one is back to school after the Easter break. Made these delectable rolls for her snack box. This was on my to-do list for a while and I don’t really have an answer as why it got delayed for so long as we love these rolls. Anyway, as they say… Better late than never!

They do take long to make; but it’s the waiting for the dough to rise that takes up the time.  It’s worth it all! The aroma, the pillowy texture and scrumptious filling. I bet you can’t stop with just one. I am so tempted to bake them again this week. And for now I leave you with the recipe!

You need –

  • All purpose flour – 1¾ cups
  • Instant yeast – 1 teaspoon
  • Warm Milk – 1/3 cup
  • Brown sugar – 2 tablespoons
  • Butter – 40 grams
  • Salt – ¼ teaspoon
  • Egg – 1

For the filling –

  • Brown sugar – 1/3 cup
  • Butter – 50 grams, softened
  • Ground cinnamon – 1 tablespoon

for the glaze:

  • powdered sugar – 1/2 cup
  • Butter – 1 tablespoon
  • vanilla extract – ½ teaspoon
  • Warm water – as required



How to –

Sift the flour, yeast and salt in a blow and set aside. In a small bowl whisk the egg slightly and keep aside.

In a mixing bowl, beat the butter, sugar till well combined. Slowly add the flour, egg and alternating with the milk.

Now place the dough on well floured surface. Kneed with your hands  till it is smooth and does not stick to your hands. Place the dough in well-greased bowl, cover and let rise until doubled in size. It took me an hour.

In the mean while prepare the filling. In mixing bowl, add the butter, ground cinnamon and brown sugar and mix till well combined. Cover and set aside.

Once the dough has risen double in size; knock it down and let it rest for another 30 minutes.  Now place the dough on a well floured surface and roll the dough into a long rectangle shape.

Spread the filling evenly leaving 1 cms gap along the sides. Roll the dough into a long, tight log. Brush the edge with melted butter and seal well.


Slice the log into equal sections (around 7-8). Slightly grease a baking pan and sprinkle with sugar. Place the sliced rolls close together in the pan and let rise until it is doubled, about 30-45 minutes.

Pre-heat the oven to 180 C and Bake for about 30 -35 minutes or until nicely browned.


To make the glaze, stir together the butter, sugar and essence. Add water if/as required for the desired consistency. Once rolls are warm;  drizzle the glaze all over the rolls. Serve immediately.


16 thoughts on “Cinnamon rolls

  1. How I wish I was living next door to you…sigh! You are an amazing baker and your baked goods are perfect to the T…always. Lovely post, amazing pics and drool worthy rolls.

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