Cinnamon Rolls

Cinnamon rolls recipe

In Game of Thrones… they utter the words “Winter is coming” time and time again, well my friends, it is already well and truly here and my tonsils took quite the battering last week thanks to it. I didn’t even feel like baking. But I am feeling a lot better now and made these cinnamon rolls – which are perfect when eaten hot with a cuppa. They aren’t too sweet, which I like – i love sugar, but sometimes it can be too much. These have a subtly sweet taste – one fit for a chilly winter.

I often get put off by recipes with yeast in – because of the time it takes to wait for it to rise and knead it. But as part of my new “stop being so impulsive thing” I’ve decided to give them more of a chance. I’m glad I did because these are freaking awesome. I played around with the shapes quite a bit because you can and my flat My new favourite thing to bake will be yeasty bready sweet stuff – as yet undefined but I will keep you updated.

Other weekend activities include watching Philomena – it’s such a good film! If you haven’t heard of it yet, it stars good old Judi Dench and Steve Coogan. Dench plays the role of an older Irish woman who was forced into a home for ‘fallen women’ during the 1950s in Ireland when she was young and now Coogan, a journalist and ex politician, and Dench are on the hunt for the son that was taken from her during that time. Its beauts! Pretty sad but also amazing.

Cinnamon rolls recipe

So, enough about Judi Dench, my tonsils and my obsession with Game of Thrones. Here’s the recipe, as well as some photos of the process which I hope help you to make the rolls into a nice shape! Explaining it might be a bit tough without any images!

Cinnamon rolls recipe

Cinnamon rolls

Cinnamon buns
Makes about 30 buns

150 g soft butter
90g granulated sugar
a pinch salt
2 tsp freshly ground cardamom
500 ml milk
50g fresh yeast
840g plain flour

1 egg wash
granulated sugar (to sprinkle on top)

Cinnamon butter
175 g soft butter
100 ml granulated sugar (90 g)
2 tbsp cinnamon
1/2 tsp cardamom, deshelled and ground
1/4 tsp vanilla powder

1. In a bowl mix together butter, sugar, salt and cardamom until smooth.
2. Heat milk in a pan until luke warm, remove from heat and add the yeast. Stir in until dissolved completely. Once completely dissolved, add to the butter mixture.
3. Sieve the flour and add into the mixture gradually, then knead until dough is smooth and elastic. Put a cloth over the top of the bowl to cover it and allow to rise until twice it’s size. Approximately 1 hour.
4.  While waiting, mix all the filling ingredients together thoroughly.
5. Once the dough has risen, divide it in two. Roll both the pieces of dough to 40 by 50 each. Spread half of the filling on top of each.
6.  Fold each piece of dough three times and then cut into long strips (see image).

7. To make a simple shape (without plaiting) take a long strip, hold one end between you thumb and index finger and with the other hand hold the other end and twist around your index and middle finger twice. Then bring over the top and tuck underneath. To make the plaited version, cut each strip in two leaving the top uncut (like a pair of tights) – twist these two pieces around eachother all the way down and then follow the shaping process above of the simple shape.
8. Place on greaseproof paper and cover again and leave for 30 minutes
9. Beat the egg and brush onto each roll with a pastry brush.
10.  Sprinkle granulated sugar on top
11.  Bake for about 10 minutes.

Cinnamon rolls recipe

Cinnamon rolls recipe


Trisha x

17 thoughts on “Cinnamon Rolls

  1. Love the shape of these! More groves equals more flavor, texture, caramelization – plus, it looks so neat! I’m the same with yeast – finally starting to use it over the summer and it’s not nearly as scary as I thought. It does take a little planning but it’s worth it sometimes.

  2. Hi Trisha,

    I’m making these right now, but just realized that you didn’t say what temperature to bake them at!!! Can you please tell me?? 🙂

    • Sorry to hear that! Did you use dry yeast ?

      I would recommend you increase the amount of filling you use between the layers and reduce the yeast quantity slightly. I hope that helps x

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