For the dough:

600g flour • 1 egg • 80g butter • 70g sugar •1 teaspoon of salt • 120g warm water • 130g warm milk • vanilla essence • 1 teaspoon ground cinnamon • 2 teaspoon of dry yeast

For the filling:

100g brown sugar • 100g melted butter • 2 tablespoons ground cinnamon

For the icing:

150g icing sugar • vanilla • water q.s


Warm a bit milk and water, mix together in a bowl , add yeast, salt, sugar, egg, and melted butter. Next stir in flour and start mixing everything  with your hands until the dough is formed. Use your hands to knead the dough, and transfer everything in a well-floured surface. Dough should form into a nice ball and be slightly sticky (if too sticky add a bit more of flour)

Transfer dough ball in a bowl and cover with a kitchen towel. Allow dough to rise for about 1 hour.

After dough has risen, transfer it to a well-floured surface and roll out in a rectangle. Put nicely the melted butter on it. Mix together  in a small bowl brown sugar and cinnamon and with your hands sprinkle the mixture over the buttered dough. Tightly roll dough up (you will probably need to cut off about 1 cm off the ends of the dough as they won’t be as full of cinnamon sugar as they should be). Cut the roll in 2 cm each sections with a knife.

Place cinnamon rolls in a greased and floured baking tray. Leave them to rise for about 30-40 minutes.

Preheat the oven to 190 degrees and bake cinnamon rolls for about 25 minutes or until they become just slightly  golden brown.

Mix well icing sugar, vanilla essence and water q.s to obtain the icing and spread the cinnamon rolls with it. They are ready!

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