Saturday treats: Homemade Cinnamon Rolls.

I was in the mood to do some baking today and I have been craving cinnamon rolls all week so figured I would spend my afternoon baking. I found the recipe online and thought I would give them a try. The recipe makes 8 rolls. 

Ingredients:

Rolls: 

350g Self Raising flour (with some extra to dust the worktop surface)

Pinch of salt

2 tbsp caster sugar

1 tsp (heaped) ground cinnamon 

100g melted butter, extra for greasing

2 egg yolks 

200ml of milk, extra for glazing. 

Filling:

1tsp (heaped) ground cinnamon

55g brown sugar

2 tbsp caster sugar

2 tbsp melted butter

Icing:

125g icing sugar

2 tbsp cream cheese

1 tbsp butter

2 tbsp boiling water

1 tsp vanilla essence

You will also need: Mixing bowls, rolling pin, baking tin. 

1. Preheat the oven to 180C.

2. Grease a round baking tin with plenty of butter and line the bottom with baking paper.

3. Mix the flour, salt, caster sugar and cinnamon together in a large mixing bowl. 

4. Whisk the butter, egg yolks and milk together (ensure the butter is melted beforehand). 

5. Combine the dry and wet ingredients together to make a soft dough. 

6. Knead the dough to form a smooth dough. Roll the dough out onto a surface which has been lightly sprinkled with flour. Roll the dough into a large rectangle.

7. To make the filling mix the ingredients together, spread evenly over the dough and roll up (like you would for a Swiss-roll) to form a log. Use a sharp knife to cut the dough into 8 even-sized slices and place into the prepared tin. Glaze the rolls with the extra milk. 

8. Bake the rolls in the preheated oven for 35-40 minutes or until golden brown. 

9. Remove the rolls from the oven and cool for 5 minutes before removing the rolls from the tin. 

10. For the icing, 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 hot water and stir the mixture to form a paste. Add extra water, a few drops at a time, until the icing is a slightly runny consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. 

11. Serve the rolls warm or wait for them to cool. 

I would give the rolls a bit longer time to bake in the oven, more like 40 minutes to ensure that they are cooked all the way through so keep your eye on them whilst they are in the oven. 

One other thing to note with this recipe is that the rolls are also very doughy and are more like a cake than a roll. So one roll is definitely enough and is extremely filling! 

I also found that there was a lot of icing left over, so reduce the amounts for the icing if you would prefer less icing on the top of the rolls. Though the icing is super delicious and compliments the rolls very well! In fact the icing is that yummy I had to stop my boyfriend from eating it all on its on.  

I found the recipe online here, and adapted the recipe a little bit for example adding a bit more sugar/butter. I am sure you can make the recipe a little less fattening by exchanging the sugar for sweetener or by using less. This recipe is definitely not good for anyone on a diet! 

Hope you enjoy the recipe too!