Cinnamon Rolls
This is quite possibly my 6th attempt to make this, always following different versions of the same recipe and ending up with rocks that I could use as weapons.
But the other day, I discovered a cookbook from 1997 and decided to try the recipe one more time based on their instructions and I am happy to say, they finally came out soft!!
I think the fact that everyone and anyone can make a cookbook these days just means it’s hard to find something that works.
Anyway, I am happy with the results and will definitely try this recipe again.
Cinnamon Rolls
Prep time
Cook time
Total time
Author: Gracie A
Serves: 10
Ingredients
For The Yeast Paste
- 75ml Warm Full Fat Milk
- 2 Tsp Easy Bake Yeast
- ½ Tsp Caster Sugar
- 56g Strong White Bread Flour
For The Dough
- 168g Strong White Bread Flour
- 28g Unsalted Butter
- 28g Caster Sugar
- ½ Tsp Salt
- 1 Egg
For The Final Roll
- 56g Brown Sugar
- 28g Unsalted Butter
- 2 Tbsp Cinnamon
- 30g Sultanas
Instructions
For The Yeast Paste
- Warm the milk and add the yeast and sugar - mix together and leave for 5 minutes
- Add the flour and leave in a warm place covered for 20 minutes
For The Dough
- Combine the flour, salt, sugar and butter in a food processor
- Mix in the egg and the yeast paste and roll / knead until you get a ball - add a little more milk if the dough is too dry
- Once the dough is soft and combined - leave it covered (with cling film) for 1 - 2 hours
For The Roll
- Roll out the dough into a large rectangle-ish shape
- Warm the butter a little to soften it and spread it over the dough
- Sprinkle on the sugar, cinnamon and sultanas
- Roll the dough from the longest side, into a sausage shape and then cut into pieces
- Place in a baking tray tightly together - cover and leave for another hour
- Bake at 200oC fan for 15 minutes
