Monday, 12 October 2015

After School Bakes - Cinnamon Rolls

There is no denying it - I love cake. As a good friend once told me "Well you aren't at Slimming World because you ate too much fruit" and she is indeed true. But, hey whats the point in having a life if you can't indulge in some of life's little pleasures and my cinnamon rolls in under 60 minutes are one of them.

My mum always baked at least once a week for us for an afternoon treat, my favourite used to be a cinnamon, apple and custard cake which was out of this world. Hector's godmother and one of my best friends introduced us to Cinnabon and seeing as there is no store near us I set about finding the ultimate quick recipe.

I stumbled across a recipe from the BBC Good Food Website and have adapted it slightly. Whilst it's not bready like your usual cinnamon rolls and takes on a more cakey bread consistency the fact that I can get them from bowl to bake to belly in under one hour makes it a winner for me. There is another winning element to this recipe, I can almost guarantee you will have all the ingredients in your store cupboard and fridge right now! 

So here goes...

  • Ingredients:
  • For the rolls
  • 350g/12oz self raising flour
  • Pinch of salt
  • 2tbsp caster sugar
  • 1tsp ground cinnamon
  • 100g/3.5oz butter, melted and extra for greasing
  • 2 egg yolks
  • 200ml/7 fl oz milk, extra for glazing
  • Filling:
  • 2 tsp ground cinnamon
  • 100g brown sugar
  • 2 tbsp butter, melted
  • Icing:
  • 125g icing sugar, sifted
  • 2 tbsp cream cheese, softened
  • about 2 tbsp milk


  1. Grease a 20-cm/8-inch round tin and line the bottom with baking parchment.
  2. Mix the flour, salt, caster sugar and cinnamon together in a bowl. Whisk the butter,egg yolks and milk together and combine the dry ingredients to make a soft dough. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle or whatever shape it rolls to, mine went to a big oddly shaped oval!
  3. To make the filling mix the ingredients together, spread evenly over the dough and roll up, Swiss-roll style to form a log. Using a sharp knife, cut the dough into 10 even-sized slices and pack into the prepared tin. 
  4. Brush gently with extra milk and bake in a preheated oven, 180C/350F, for 30-35 minutes or until golden brown. Remove from the oven and cool for 5 minutes before removing from the tin.
  5. Sift icing sugar into a large bowl and make a well in the centre. Place the cream cheese  in the centre, pour over the milk and stir to mix and until the frosting coats the back of a spoon. Drizzle the icing over the rolls. Serve warm or cold

Simple! And all in under one hour! Try some today and share on my Facebook page!

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