Time: 25 minutes + 20 minutes proving + 20 minutes baking
2 and ¾ cups plain flour (330g)
3 tbsp granulated sugar
1 tsp salt
1 packet dried fast action yeast (1 packet = 2 and ¼ teaspoons)
½ cup water (120ml)
¼ cup milk (60ml)
2 tbsp unsalted butter (30g)
1 large egg
For the filling:
¼ cup (60g) unsalted butter, softened
2 tbsp ground cinnamon
¼ cup (60g) brown sugar
For the glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-3 tbsp milk or coffee
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This recipe for cinnamon rolls is amazing because it uses a ‘cheats’ way of proving the dough so only takes 45 minutes! Before I tried it I wasn’t sure how well it would work, but you just need to pop the unproved cinnamon rolls in a cool (90C) oven for 20 minutes and voila they’re ready to go. It couldn’t be simpler.
Line a 9 inch square baking tray with baking paper.
Make the dough
Mix the dry ingredients
Get your children to measure out the flour (2 & ¾ cups), sugar (3 tbsp), salt (1 tsp) and yeast and mix together in a large bowl. Set aside for now.
Add the wet ingredients
Measure the water ½ cup and milk (1/4 cup) into a microwaveable bowl. Measure the butter (30g), cut into a few small pieces and add to the water/milk. Pop in the microwave for approx 45 seconds until the butter has melted. Test the mixture is warm rather than hot – I just dipped my finger in. (If it’s too hot it’ll kill the yeast).
Add the milk/butter mixture to the flour.
Get your little one to crack the egg into a small bowl. Add to your flour.
Knead your mixture for 3-4 minutes, either by hand or using the dough hook on a stand mixer. We used our mixer as it’s a bit easier and less messy. It’s ready when it’s not sticky anymore.
Pop it in a lightly oiled bowl and leave to rest for about 5 minutes.
Make the cinnamon rolls
Preheat your oven to 90C (200F) and turn off after 10 minutes or just before your put your rolls inside.
While your dough is resting, measure out filling. Make sure your butter (60g) is soft enough so spread. Mix the cinnamon (2 tbsp) and sugar (¼ cup) together in a small bowl.
Roll the dough out to a 15×9 inch rectangle.
Spread the butter all over the top. We used a rubber spatula rather than a knife as it was a bit kinder on the dough.
Sprinkle the sugar/cinnamon mixture evenly over the top.
Get your child to roll the dough up tightly, then cut into 9 even pieces. Hannah was able to cut it if I showed her where.
Put each piece in your baking tray and lightly cover with tin foil. Pop the cinnamon rolls in the oven to rise. Make sure you remember to turn the oven off. Let it rise for 20 minutes or so.
After 20 minutes, keep the buns in the oven, remove the tin foil and turn the oven up to 190C / 180C Fan / 375F.
Bake the cinnamon rolls for 15-20 minutes. They’re ready when they have turned golden.
Make the glaze
Mix the icing sugar (1 cup), milk (1-2 tbsp) and vanilla extract (1 tsp) together until it is smooth, runny and lump free.
Drizzle the glaze over the rolls while they are still warm.