- 15g (1/2 oz) dried active baking yeast
- 7 tablespoons caster sugar
- 1 tablespoon salt
- 450ml (16 fl oz) warm water (45 C)
- 800g (1 3/4 lb) plain flour, divided
- 2 eggs
- 5 tablespoons vegetable oil
- 8 tablespoons caster sugar
- 1 dessertspoon ground cinnamon
Prep:1hr30min › Cook:30min › Ready in:2hr
- In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water. Stir in salt and half of the flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, a little at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together remaining sugar and 1 dessertspoon cinnamon; set aside.
- Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Then roll up the log into a pinwheel. Place the pinwheels in a lightly greased 23x33 cm (9x13 in) baking tin. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.
- Bake in preheated oven for 30 minutes, until golden.
For a delicious addition, add sultanas to the cinnamon and sugar mixture just before you make the dough into pinwheels.
Altered ingredient amounts. Instead of rolling out and rolling up individual pinwhels, try making one long log, then cut each piece off the log. They will look more uniform and should save a few minutes (perhaps to make a hot chocolate drink to accompany the rolls). - 03 Nov 2008
Being an experienced baker (My pa is a baker/pastry chef and my ma a proficient cake-maker), I thought these were nice and easy, although a little bit time consuming to assemble. Also an excellent option for anyone lactose intolerant. I reduced the water content by 100 mls and yes they make HUGE rolls. Another way to make it a little bit easier to make up the rolled buns is to roll out the dough into a thin oblong, sprinkle the sugar-cinnamon mixture all over it and roll up, then cutting about 14-16 1-2cm sections. Adding chocolate chips would be a nice touch too. As for posts about dry or burnt-raw in the middle baking? The temperature sounds too hot on your oven, get the thermostat checked or turn it down 10-20 degrees from what it says on a recipe (particularly if it's an electric fan oven). - 19 Feb 2012
Like some of the other reviewers I used 7g of yeast, 1 tsp salt, 100ml less water and about 100g more flour, added some cinnamon to the dough and served with a cream cheese frosting. Nice easy recipe but definitely think it would do 24 rolls better than 12. - 26 Aug 2011