Cinnamon Rolls

Oh my goodness. Do you have one day that you just want to indulge? Well, this is the perfect food to indulge in. Its absolutely incredible! I think this was an original Daring Bakers challenge, but I found the recipe on Andrea's incredible blog.


Cinnamon Rolls
(tweaked a little from Andrea's Recipes)

6 1/2 tbsp Sugar
1 tsp Salt
5 1/2 tbsp Butter
1 Egg
3 1/2 cups All-Purpose Flour
2 tsp Yeast
1 1/4 cups Milk

For the Cinnamon layer:
6 1/2 tbsp Sugar mixed with 1 1/2 tsp Cinnamon

For the Glaze:
2 cups Icing Sugar
1 tsp Vanilla
6 tbsp Milk

Cream the butter. Add the sugar and salt and beat until light and fluffy. Add the egg and beat again.

In a separate bowl, mix together the flour and yeast. Add to the butter mixture. Stir everything together. Add the milk and mix to combine. Empty the contents onto a floured surface and knead for about 10 minutes. The dough was really sticky, and I added at least another 1/4 cup of flour as I kneaded. The dough will become soft and absolutely lovely to work with.

Place in a greased bowl, cover with a muslin cloth or cling wrap and keep in a warm place until doubled in size.

Roll out the dough to a rectangle. Spread the cinnamon-sugar mixture all over the rectangle. Roll into a log. I didn't roll it too tight because I didn't want to lose all the lovely texture. Once rolled into the log, cut at about 1" intervals. I got only 6 buns, but maybe I should have cut it thinner.

Place the buns on a greased baking tray. Cover with muslin and let it rise until doubled.

Preheat the oven to 175 deg C. Bake the rolls for 20-25 minutes until golden brown. While the rolls are baking, make the glaze.


To make the glaze, just whisk together the icing sugar, milk and vanilla until thick and smooth. Pour over the rolls while still warm out of the oven. Now, I don't know why, but my glaze never ever looks white - I've tried it a few times, and it is always transparent. But it tasted amazing.


Thanks, Andrea, for a fabulous recipe.