Delish Cinnamon Rolls

    (151)
    2 hours

    These American favourites- warm bread filled with fragrant cinnamon, is a great snack any time of the day or year but I esp love it in autumn and winter for tea or a decadent weekend breakfast.


    143 people made this

    Ingredients
    Serves: 12 

    • 15g dried active baking yeast
    • 7 tablespoons caster sugar
    • 1 tablespoon salt
    • 450ml warm water (45 C)
    • 800g plain flour, divided
    • 2 eggs
    • 5 tablespoons vegetable oil
    • 8 tablespoons caster sugar
    • 2 tsp ground cinnamon

    Directions
    Prep:1hr30min  ›  Cook:30min  ›  Ready in:2hr 

    1. 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.
    2. 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 cinnamon; set aside.
    3. 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.
    4. Bake in preheated oven for 30 minutes, until golden.

    Tip:

    For a delicious addition, add raisins to the cinnamon and sugar mixture just before you make the dough into pinwheels.

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    Reviews and Ratings
    Global ratings:
    (151)

    Reviews in English (131)

    by
    186

    This was a very good recipe. My 4 tips: 1.) Roll out one big log and cut it into individual rolls; It's much easier. 2.) I always use a pizza cutter (the wheeled tool) to slice the dough strips. 3.) I got 12 huge rolls out of the recipe this way, using a 9 x 13" pan. Your quantity will vary depending on how thin you roll out the dough, how many strips/rolls you cut out of the dough, and what size pan you use. 4.) The filling listed is not nearly enough to flavor all of this dough! For the filling, I mixed together 1 cup white granulated sugar, 1 cup brown sugar, about 3 tablespoons of cinnamon, and some chopped nuts, and added that to the buttered dough, then rolled up the strips to form rolls.  -  19 Feb 2005  (Review from Allrecipes US | Canada)

    by
    138

    I'm giving this a 5 for the dough!!! These turned out AWSOME!! A few adjustments were...I used milk intsead of water and I put 2 tsp. vanilla in the egg/oil mixture.(it makes the dough a little more flavorful...less like plain bread. I did these as a big rolled out "sheet" and smeared soft butter before my cinnamon/sugar. I keep a tub of sugar/cinnamon/flour that I use for my cinnamon rolls and fruit pies.(1/2 C. brown sugar, 3/4 C. white sugar, 1/4 C. flour, and 4 TBS. cinnamon...the four helps keep your filling inside the cinn. rolls, and works to thicken the juice in your fruit pie) These are also great if you spread diced apples on the dough before you roll it up...YUM!!  -  19 Jan 2008  (Review from Allrecipes US | Canada)

    by
    105

    while the dough of this recipe is good (rises well, light), the essential part, sugar and cinnamon, are not enough. if you want the normal cinnamon buns that are sticky sweet, you'll need to increase the sugar plus add a drizzle frosting after baking. if you want something more bready with a hint of cinnamon and sugar, don't make any changes.  -  29 Jul 2005  (Review from Allrecipes US | Canada)

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