Desserts,  Home Cooking

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
Serves: 10
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
For The Yeast Paste
  1. Warm the milk and add the yeast and sugar - mix together and leave for 5 minutes
  2. Add the flour and leave in a warm place covered for 20 minutes
For The Dough
  1. Combine the flour, salt, sugar and butter in a food processor
  2. 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
  3. Once the dough is soft and combined - leave it covered (with cling film) for 1 - 2 hours
For The Roll
  1. Roll out the dough into a large rectangle-ish shape
  2. Warm the butter a little to soften it and spread it over the dough
  3. Sprinkle on the sugar, cinnamon and sultanas
  4. Roll the dough from the longest side, into a sausage shape and then cut into pieces
  5. Place in a baking tray tightly together - cover and leave for another hour
  6. Bake at 200oC fan for 15 minutes


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