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DECEMBER 02, 2013 AT 3:22 PM

Easy Cinnamon Rolls

Easy Cinnamon Rolls

Makes 8 Rolls



350g self raising flour

pinch of salt

2 tbsp caster sugar

1 tsp ground cinnamon

100g butter, melted

2 egg yolks

200 ml milk (plus extra for glazing)



1 tsp ground cinnamon

55g brown sugar

2 tbsp caster sugar

1 tbsp butter, melted



125g icing sugar, sifted

2 tbsp cream cheese, softened

1 tbsp butter, softened

2 tbsp boiling water

1 tsp vanilla essence



Grease an 8 inch (20cm) round tin and line the bottom with baking paper.

Mix the flour, salt, caster sugar and cinnamon together in a bowl.  Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough.  Turnout onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 12 x 10 inches (30 x 25 cm).

To make the filling, mix the ingredients together, spread evenly over the dough and roll up like a Swiss roll, to form a log.  Using a sharp knife, cut the dough into 8 even sized slices and pack into the prepared tin.  Brush gently with extra milk and bate in a preheated oven at 180 degrees (conventional) or 160 degrees (fan) for 30 – 35 minutes or until golden brown.  Remove from the oven and cool for 5 minutes before removing from the tin.

Sift the icing sugar into a large bowl and make a well in the centre.  Place the cream cheese and butter in the centre, pour over the water and stir to mix.  Add extra boiling water a few drops at a time, until the frosting coats the back of a spoon.  Stir in the vanilla essence, and then drizzle the icing over the rolls.  Serve warm or cold.


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