I’ve been receiving many recipes for cinnamon rolls in the last few days so I felt encouraged to bake bread again. You see, I’m lazy and impatient, therefore bread recipes are not the kind of recipe that makes me jump off the couch and start baking. But Sally, from Sally’s Baking Addiction, persuaded me: her Easy Cinnamon Rolls only requires one rise – two, to be accurate, but the first one only takes 10 minutes and you can seize the time weighing the ingredients to make the filling.

By the pictures you can see it was my first time rolling bread up 😛 I made a bit of a mess: rolled it loosely, cut it in less pieces than I should have and, when I took the pieces back from the tin to redivide them, some rolled out… Anyway, quoting the bard, all’s well that ends well. I can only say that after taking the pictures I ate 3 rolls!

CINNAMON ROLLS
slightly adapted from Sally’s Baking Addiction

INGREDIENTS
280g flour +60g
40g granulated sugar
1 teaspoon salt
7g instant dry yeast
120ml water
60ml milk
35g unsalted butter
1 large egg

FILLING
45g unsalted butter, softened to room temperature
10g ground cinnamon
50g granulated sugar

GLAZE
120g confectioner’s sugar
2 tbsp milk

METHOD
In a large bowl, combine 280g flour, sugar, salt and yeast together until evenly dispersed.

Heat water, milk and butter together in the microwave until the butter is melted and the mixture is hot but you can still keep a finger in it for 5 seconds. Stir the butter mixture into the flour mixture. Add the egg and only enough of the rest of the flour to make a soft dough.

On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let it rest for about 10 minutes.

Combine sugar and cinnamon, roll the dough out into a 25x38cm rectangle. Spread the softened butter on top and sprinkle with the cinnamon sugar. Roll up the dough tightly. Cut into pieces of about 3cm high and place in a lightly greased 22cm round tin. Allow to prove in a warm, draft-free place for 60 minutes or until they have doubled in size.

Preheat the oven to 200^oC and bake for 25-30 minutes until lightly browned.

Before serving, drizzle your cinnamon rolls with the glaze, made by mixing powdered sugar and milk together until smooth. You may replace the milk with any other liquid you desire.

NOTES: I used up all the required flour, but Sally used only 30g.
I used a greased non-stick square tin and, due to my lack of attention when cutting the rolls, I ended up with 14 pieces.
For proving, Sally’s trick is to heat the oven to 100^oC, turn it off and put the rolls in. I did it but I think my oven was far too hot for the rolls have doubled in size in about 30 minutes!