Cinnamon Rolls

Cinnamon Rolls

After having a jam packed Easter full of glutenous baking, I decided to eat even more and bake some Cinnamon Rolls. I have to admit that I had never had a Cinnamon Roll before this and hell have I been missing out! These rolls are sweet and succulent with just the right amount of spicy cinnamon to rich icing. I have Paula Deen to thank for this recipe and now you will too. So enjoy being greedy and bake bake bake!

Ingredients – Recipe from Paula Deen


  • 1 Tbsp. Fast-action Yeast
  • 1/2 Cup of warm Water
  • 1/2 Cup of warm Milk
  • 1/4 Cup of Caster Sugar
  • 1/3 Cup of Unsalted Butter (melted)
  • 1 Tsp. Salt
  • 1 Egg
  • 3 1/2 – 4 Cups of All-Purpose Flour


  • 1/2 Cup of melted Unsalted Butter, plus more for the tray
  • 3/4 Cup of Sugar, plus more for the tray
  • 2 Tbsp. ground cinnamon
  • 3/4 Cup of Raisins or mixed fruit


  • 4 Tbsp. softened Unsalted Butter
  • 2 Cups Icing Sugar
  • 1 Tsp. Vanilla extract
  • 3 to 6 Tbsp. hot water


Pre-heat the oven to 170 degrees C. In a small bowl, mix the Yeast in warm water and set aside to dissolve and become foamy. In a larger bowl mix the Milk, Sugar, melted Butter, Salt and Egg. Add 2 cups of Flour and mix until smooth. Add the Yeast mixture and rest of the flour and mix until the dough can be handled. Knead the dough on a lightly foured surface for 5 to 10 minutes until smooth and soft. Place the dough in an oiled bowl, cover with clingfilm and let it rise in a warm place until doubled in size, about 1 hour.

When the dough has doubled in size, punch it down using your fist. Roll the dough out onto a floured surface into a rough  rectangle. Spread the melted butter all over the dough using a pastry brush or your fingers. Mix the sugar and cinnamon in a bowl and sprinkle over the buttered dough, leaving a small amount for the tray. If using raisins, sprinkle with over the dough. Beginning at one of the shorter sides, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Brush the bottom of baking tray with butter and sprinkle with the rest of your cinnamon/sugar mix. Place the cinnamon roll slices close together in the pan and let them rise in a warm place until the dough has doubled, taking about 45 minutes. Your cinnamon rolls should be touching. Bake for 20-30 minutes or until nicely browned.

While the cinnamon rolls are baking, mix the softened butter, icing sugar, and vanilla in a bowl. Add the hot water 1 tablespoon at a time until the glaze reaches desired consistency. It should be thick but be able to fall off a spoon. Spread over the rolls once they are slightly cooled.


About thegreedysprout

A plant and animal loving baker!
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