Cinnamon rolls recipe

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The best cinnamon rolls recipe - easy to make and delicious. A simple dough is covered with a cinnamon and butter mixture, rolled up and cut into 1 inch wide rolls. The rolls are baked in the oven until golden brown and then covered with a simple icing sugar syrup. Great for breakfast, as a dessert or for parties. Refrigerated easily and tastes great if heated in the microwave.
Preparation time: 120 minutes, Cooking time: 30 minutes, Serves: 16 


For the cinnamon dough
5 - 6 cups plain flour
2 packages dry yeast
1/2 tsp sugar
1/4 cup water
2 eggs
1 tsp salt
1/2 cup milk
50 g melted butter (about 3 Tablespoons)
1/3 cup sugar

For the cinnamon filling
175 g butter, melted
1 cup firmly packed brown sugar
1/2 cup sugar
2 Tbsp cinnamon

For the sugar icing
1 1/3 cups icing sugar
4 Tbsp warm milk
1 tsp vanilla essence


Prepare the dough
In a bowl, add the yeast, 1/2 teaspoon sugar and 1/4 cup water and stir well using a spoon until the sugar and yeast are dissolved. Let the mixture stand 5 minutes until it thickens.

In a mixing bowl, add 3 cups of flour (save the remaining flour for later), the 1/3 cup sugar and salt. Turn the mixer on low speed and gradually add the milk, melted butter and eggs. Add the yeast mixture and continue beating until well blended. Add the remaining 2-3 cups of flour while mixing, until the dough is uniform and does not stick to the bottom of the bowl.

Knead the dough on a well floured surface for 3 to 5 minutes until it is smooth and elastic. Place in a greased bowl, cover with a damp kitchen towel and let sit at room temperature until it doubles in volume, for about 1 hour.

Make the cinnamon filling
In another bowl add the melted butter, brown sugar, sugar and cinnamon and beat using an electric mixer or wire whisk until you get a smooth paste. Set aside until the dough is ready.

Make the cinnamon rolls
On a lightly floured surface roll the dough into a 10 by 20 inch rectangle (approximately). The wider the rectangle, the more rolls you are going to make but thinner.

Spread the cinnamon mixture evenly over the dough. Roll tightly from the long side (you should get a 20 inch long roll). Make sure you roll tightly - it is very important. Pinch the ending side of the roll so that it sticks to the roll. Using a knife, cut 1 inch wide rolls (you should make 20 rolls - each cinnamon roll should be about 2 1/2 to 3 inches in diameter and 1 inch high). Place the rolls flat side down on baking sheets, making sure you leave at least 1 1/2 inch space among them - do not overcrowd. Cover with damp kitchen towels and let sit at room temperature for 30 to 40 minutes, until they double in volume.

Preheat oven to 350 F.

Bake the rolls
Bake the cinnamon rolls for 25 to 30 minutes, until golden brown. Remove and let cool down for 10 to 15 minutes.

Make the sugar icing
While the cinnamon rolls are baking, prepare the icing mixture. In a bowl combine the icing sugar, milk and vanilla essence and stir well until you get a smooth mixture. Set aside.

Drizzle the icing mixture over the cinnamon rolls and let it set. The rolls can be refrigerated (covered with plastic wrap) for up to 1 week, or even a bit longer.
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