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Cinnamon Rolls


Cinnamon Roll Dough

1 cup warm milk

½ cup castor sugar plus extra 1 Tablespoon

1 pack of Active dry yeast

2 Eggs at room temperature

6 Tablespoons butter melted

1 teaspoon vanilla essence

4 ½ cups flour

1 teaspoon sea salt

1 teaspoon Hinds ground cinnamon

Cinnamon filling

1 cup Sugar

2 ½ Tablespoon Hinds ground cinnamon

6 Tablespoon butter softened


Place milk (warm but not hot to the touch) into the bowl of mixer, then add 1 TBS sugar and 1 pack of yeast to the warm milk. Stir and until it becomes foamy.
Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
Grease a large bowl and place the dough inside.
Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Assemble Cinnamon Rolls

Sprinkle a large work surface with flour.
Gently press the gas out of the dough and form it into a rectangle.
Roll the dough into a rectangle
In a small bowl, combine brown sugar and cinnamon and set aside. Melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough and pat it down gently to insure it sticks.
Roll up dough cut into 12 equal sized rolls (I cut more lol)
Line a baking dish with parchment paper and lightly grease. Then place rolls in rows evenly spaced.
Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 190 degrees
Bake Cinnamon Rolls
Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (you may need to increase the baking time up to 10 minutes longer if not cooked in center).

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