Cinnamon rolls

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Enjoy your tea with these cinnamon filled sweet rolls.


  • 1tbsp active dry yeast
  • 450g all purpose flour
  • 2tbsp caster sugar
  • 1tsp salt
  • 60ml luke warm water
  • 180ml warm milk
  • 80g unsalter butter
  • 1 large egg
  • 1tsp grated orange zest
  • 80g icing sugar (sifted)
  • 3tbsp orange juice (optional)
  • For the filling:
  • 50g caster sugar
  • 1tsp ground cinnamon
  • Chopped dry fruits (optional)










Step 1

Dissolve the yeast in luke warm water or until frothy. Read the package instructions for details.

Step 2

In a large bowl, sift the flour , caster sugar and salt. Make a well in the center and add the yeast mixture , milk and half portion of butter, beaten egg and orange zest.

Step 3

On a floured surface knnead the dough until smooth. Add more flour if the dough is sticky.Shape the dough into a ball and put it in a greased bowl. Cover it and place it in a warm place for 30 to 45 minutes or until the dough reaches double its bulk.

Step 4

Grease an 9 in round cake tin. Knock the dough to deflate. On a lightly floured surface, roll out the dough into a 12*8 in rectangle.

Step 5

For the filling, combine sugar, chopped dry fruits and cinnamon in a bowl. Brush the dough with remaining butter and sprinkle the filling evenly on the dough surface.

Step 6

Roll up the dough and pinch the edges to seal. Using a sharp knife cut the dough into 1 in pieces. Arrange the pieces in the cake tin and allow it to rise for another 30 minutes.

Step 7

Preheat the oven to 375 degrees F. Bake the buns for 30 to 40 minutes. Once baked, transfer the buns to a wire rack to cool.

Step 8

Combine the icing sugar and orange juice with little water to make smooth sauce consistency. Drizzle the icing over the buns and allow it to set.