11 August 2012

Cinnamon Rolls

I have been wanting to try baking bread for a long time but whenever I looked at the amount of time required just to prove the dough, I postpone my ideas :P

Today, I have managed to pluck up the courage to dive in and try my very first bread making. I choose the "simplest" dough making method that I can find from my recipe books and decided to make my favourite Cinnamon Rolls!

I have not even made my first swiss rolls and here I am trying to roll bread! I was practically laughing at myself for that!

The recipe calls for two eggs and there is no mention if it was supposed to be large eggs or regular eggs. I have two large eggs in my fridge and so I decided to use it and see how it will turn out.

Well, the dough was wet and not manageable at all, so I added in at least 3 tablespoonfuls fo flour just to get a good texture dough. In future, I will just stick to regular eggs for this recipe.

It was really a fun experience and when the rolls were baking in the oven, the aroma of the cinnamon was just insanely wonderful. It makes my house smell so lovely that my mouth watered just thinking of sinking my teeth into the rolls!

This recipe is a keeper for me. The rolls are so soft and fluffy and the cinnamon almond fillings are just heavenly. I really like the idea of adding ground almond to the cinnamon sugar. It just added the necessary Oomphs to the rolls.

Cinnamon Rolls
Yields about 12 Rolls

Ingredients A
300g Bread Flour
1/2 tsp Salt
50g Castor Sugar
1 tsp Instant Yeast
2 Regular Eggs, beaten slightly
75ml Milk
1/4 tsp Vanilla Extract
60g Unsalted Butter, soften

60g Unsalted Butter, soften
50g Soft Brown Sugar
2 tsp Cinnamon Powder
50g Ground Almond


1. In a mixing bowl using a dough hook, mix A thoroughly , add eggs and milk and knead to form a soft and pliable dough. (About 3 mins).
2. Add butter and continue to knead till smooth and elastic (about 5-8 mins).
3. Cover and prove till double in bulk (about 1 hour).
4. Knead again till smooth. Rest for 15 mins to let it prove again.
5. Mix the brown sugar, cinnamon powder and ground almond together and set aside.
6. Roll into a square shape (use your baking pan for measurement)
7. Spread soft butter on the dough and generously sprinkle the cinnamon mixture on top of the buttered area.
8. Roll up, from the long side, like a swiss roll.
9. Shape the log to get a nice even width.
10. First cut the log into halve, and cut the rest of the pieces into halve again until you can achieve about 12 rolls.
11. Place the rolls close together (cut side up) on a greased 9 inch square tin.
12. Cover and let it prove till double in bulk (about 30-45 mins)

13. Bake at 190°C till golden brown (about 12-15 mins)


  1. Replies
    1. Hi Jane,

      Thanks for the compliment :)
      The rolls are really yummy and fluffy and the nutty crunch is a great compliment to the cinnamon sugar!