Basic Cinnamon Roll recipe
Ingredients:
Dough:
6 cups (900g) Self raising flour
¼ cup sugar (caster or white)
160g butter – softened to room temp
2 cups (500mL) milk – room temp
Cinnamon Sugar mix:
½ cup white sugar
8 tsps cinnamon
Icing:
CSR icing sugar – double the simple directions on the back, and add 1 tbs milk to make it all a little bit smoother/runnier.
Extras:
50g – 100g softened butter
Plain flour
Dough:
Mix flour and sugar, then “rub” in the butter until the mix is the consistency of bread crumbs.
Mix in milk until the dough is formed. Kneed into a ball, cover and set in refrigerator for 30 minutes.
During this time mix your cinnamon sugar mix by combining the sugar and cinnamon in a bowl.
Pre-heat oven to 200deg.
Mix your icing and set to the side.
Once the dough has sat for 30 minutes, sprinkle your work area with the plain flour to prevent sticking. Use a rolling pin, flatten the dough until it is roughly 5 to 10mm thick. In order to get even cinnamon rolls, try and make the flattened dough as rectangle as possible, but if you’re like me and like a bit of inconsistency leave the flattened dough in a large oval. I try and make the dough around 30cm in width (this is the area that becomes the “snail” shape) and around 60cm long, but results always vary.
Once your dough is rolled out, spread the butter as thinly as possible all over the dough. Once the butter is spread sprinkle the cinnamon sugar over the entire area, making it as even and as thick as you possibly can.
Next is to “roll” the dough. Starting on one of the 60+cm long sides and working across, roll the dough as evenly and tightly as possible, this will get tighter with practiceJ.
Cut the rolled dough in 1 inch sections, you should end up with roughly 30 cinnamon rolls.
Spray a cookie/baking tray with oil and place the rolls roughly 10mm from each other (a bit of them cooking into each other is OK). Place baking tray in oven and cook for 14 minutes or until golden brown.
Pull from oven and put 1 heaping (soup) spoonful of icing on top of each roll.
Enjoy!
