About this recipe:Cinnamon rolls can be a laborious affair, but not with this recipe! Ready in less than 90 minutes, you can have warm cinnamon rolls straight from the oven ready before the rest of the family wakes up.
Makes: 12 cinnamon rolls
55g butter or margarine, softened
400g plain flour
7g quick yeast
50g caster sugar
1/2 teaspoon salt
220g dark brown soft sugar
1 tablespoon ground cinnamon
110g butter or margarine, softened
80g sultanas or raisins (optional)
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Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter or margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 280g of the flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, about 60g at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon and softened butter or margarine.
Roll out dough into a 30x23cm (12x9 in) rectangle. Spread dough with butter and sugar mixture. Sprinkle with sultanas or raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 190 C / Gas 5.
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.