Cinnamon Rolls

I used a single proof bread recipe and these were pretty quick to baked. Very aromatic when baking.

Recipe (makes 9 in a 7″ square tin)

Dough

  • 1 fragrant milk dough from here, from step 3.

Fillings

  • 2 to 2.5 tsp cinnamon powder
  • 50g brown sugar
  • Pinch of salt
  • 40g melted butter

Sugar Glaze (optional)

  • 1 tsp fresh milk
  • 30g powder sugar

Method

1. Prepare the above Fragrant milk dough.

2. Mix all filling ingredients in a bowl.

3. Dust flour onto a rolling mat. Roll out dough to the size of the mat. May need to dust as you roll.

4. Spread filling to cover dough.

5. Roll up gently. Use a scraper to help as parts of the dough may stick to the mat.

6. Using serrated bread knife, slice into 9 equal pieces and place in baking tray.

7. Proof in warm place for 50 min.

8. Bake at 180 deg for 20 to 25min.

9. You can add 1 tsp of milk to about 30g powder sugar to make a sugar glaze.

4 Comments Add yours

  1. adelaidebakes says:

    I used your recipe and it is the best cinnamon roll I have tasted. Instead of using the sugar glaze, I used melted salted butter with maple syrup. Thank you so much for your wonderful recipe. Looking forward to more wonderful recipes from you. 🙂

    Like

    1. oladybakes says:

      Great! Happy to hear that.

      Like

  2. Teo Ai Li says:

    Hi! I dont have a mat for baking so can you tell me what should be the size of the rolled out dough? Thanks!

    Like

    1. oladybakes says:

      It’s about 2 A4 paper. It’s not a must to follow the mat size, you can estimate a suitable size.

      Like

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