I’ve had a craving for Cinnamon rolls for so long and i’ve finally taken the time to put something together to get rid of it. My mum gave me my first cinnamon roll on a family outing about 10 years ago and I’ve loved them ever since.
400g Warm Water
850g Plain Flous
14g Dried Yeast
1 tsp Salt
1 Tbsp Cinnamon
7 Tbsp Vegetable Oil
In a large bowl, dissolve yeast in the warm water along with and 150g sugar. Add the salt and half of the flour.
Stir for a few minutes then beat in the eggs and oil. Stir in the remaining flour, a little at a time making sure it’s full mixed in before adding more.
The dough will come together. Onto a lightly floured surface turn out the dough and knead until it feels elastic, this usually takes about 5 minutes.
Let the dough rise in a warm place until doubled in size (1 Hour)
In a bowl, stir together the remaining sugar and 1 table spoon of cinnamon
Kneed the dough and spend some time working it to create a large sheet of dough using a rolling pin. Spread the cinnamon sugar mixture across the dough. Then roll up the log into a pinwheel. Cut into piece (Should make about 12)
Place the wheels in a lightly greased 9x13 in baking tin. Cover the rolls with a damp cloth and let rise until doubled in volume, again about an hour.
Preheat oven to 180 C or Gas mark 4.
Bake for 30 Minutes.
They wouldn’t be the same without the icing
50g Cream cheese
100g (softened Butter)
Tsp Vanilla essence
200g Icing sugar
Beat the cream cheese and butter till soft, add in the milk and vanilla then slowly mix in the icing sugar. Poor over while the rolls are still warm and leave to set !