Cinnamon Rolls


These are based on The Pioneer Woman’s recipe, tweaked to suit us. It makes 1-2 trays’ worth, or 3-4 small disposable round pie tins if sharing is being considered.

15 minutes to bake, about 3 hours preparation

Ingredients: Rolls
480 ml full-fat milk
½ cup vegetable oil
½ cup sugar
2¼ ts active dry yeast
4 cups plain flour (plus another ½ cup)
½ ts (heaped) baking powder
½ ts (scant) bicarbonate of soda
1½ ts salt
½ cup (approximately) melted butter
1 cup sugar
Generous sprinkling of cinnamon
Ingredients: Frosting
2 cups icing sugar, sifted
60 ml maple syrup
30 – 40 ml milk
30 – 40 ml melted butter
1 ts vanilla paste

Preheat oven to 190° C when the final proof begins

1 – Mix the milk, oil and sugar in a medium saucepan. Scald, then leave for 45 minutes to cool.

2 – Sprinkle yeast on top of warm milk mixture and leave for 1 minute.

3 – Add 4 cups of flour. Mix, then cover and leave for at least an hour.

4 – Add the last ½ cup of flour, baking powder, bicarbonate of soda and salt. Mix. At this point, it can be left in the refrigerator (up to 2 days – watch for overflow).

5 – Sprinkle the bench generously with flour. Roll out a large rectangle, about ½ – 1 cm thick. Brush melted butter thickly over the top, then sprinkle with sugar and cinnamon.

6 – Roll from far (long) edge towards yourself, keeping it as tight as possible. Pinch the roll to seal.

7 – Spread the base of the pan with some melted butter. Cut the roll into slices 2 – 2½ cm thick and arrange in the buttered pan. Leave to proof for 30 minutes or until noticeably puffy. Preheat the oven to 190° C.

8 – Bake at 190° C for 15 minutes or until golden on top.

9 – While the rolls are baking, make the frosting by mixing all of the ingredients together with a whisk until smooth.

10 – Tip rolls out of the pan onto a cooling rack (or leave in disposable tray) and generously pour the frosting all over.