Cinnamon Rolls

Cinnamon Rolls

• 300g self-raising flour
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• 70g butter
• Butter, melted, plus extra for greasing
• 2 egg yolks
• 130ml milk, plus extra for glazing

Filling ingredients

• 1 tsp ground cinnamon
• 55g light brown soft sugar
• 2 tbsp caster sugar
• 40g Butter, melted

Icing ingredients

• 50g icing sugar
• 3 tbsp warm water 

Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.

Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even slices and place into the prepared tin. Brush with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and leave to cool for 5 mins before removing from the tin.

Sift the icing sugar into a bowl, add the water and stir until you reach a runny consistency, add more water if required.  Drizzle the icing over the rolls. Serve warm or cold.

Who doesn’t like a cinnamon roll, these are a great teatime treat to make with the kids, but you don’t need to have kids to enjoy them!  Feel free to pop a glace cherry on top of you have some to hand.