cinnamon rolls
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Cinnamon rolls

This recipe for cinnamon rolls is amazing because it only takes 45 minutes! Your kids will love helping to make this delicious treat.
Prep Time25 mins
Cook Time20 mins
Proving timw20 mins
Total Time45 mins
Course: Afternoon tea
Cuisine: American, British
Keyword: cinnamon
Servings: 9
Author: cookingwithmykids

Ingredients

  • 2 & 3/4 cups plain flour 330g
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 package 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 to room temperature
  • 2 Tablespoons ground cinnamon
  • ¼ cup (60g) brown sugar

For the glaze:

  • 1 cup powdered/icing sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk or coffee

Instructions

Line a 9 inch square baking tray with baking paper.

    Make the dough

      Mix the dry ingredients

      • Measure out the flour, sugar, salt and yeast and mix together in a large bowl. Set aside for now.

      Add the wet ingredients

      • Measure the water and milk into a microwaveable bowl. Measure the butter, 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.
      • 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 is soft enough so spread. Mix the cinnamon and sugar together in a small bowl.
      • Roll the dough out to a 15x9 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.
      • Roll the dough up tightly, then cut into 9 even pieces.
      • 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, milk and vanilla extract together until it is smooth, runny and lump free.
      • Drizzle the glaze over the rolls while they are still warm.