Quick Cinnamon Rolls Recipe
Ingredients
| Plain flour | 1 Pound | |
| Salt | 2 Teaspoon | |
| Castor sugar - 1 oz | ||
| Yeast | 1 Ounce | |
| Milk or water | 1/2 Pint | |
| Castor sugar - 1 tsp | ||
| Brown sugar | 2 Ounce | |
| Cinnamon | 1 Teaspoon | |
| ICING | ||
| Icing Sugar | 2 Ounce | |
| Hot water - to mix | ||
Directions
GETTING READY
1. Grease a 11"X7" shallow baking tin lightly
2. Dust a work surface for the dough to be rolled out on
MAKING
3. Into a mixing basin, sift flour and salt; add sugar and make a well in the centre
4. In a small bowl, dissolve fresh yeast in the warm water and milk, leave to turn frothy for ten minutes and then stir into the flour mixture
5. Work into a dough inside the basin, and yhen turn out onto the durface, kneading till smooth
6. Add it back into the basin, place the basin in a clean polythene bag and set it in a warm place till it rises to double
7. Turn the risen dough out and knead a little; roll out on a flour dusted surface into a rectangle of 12"X9"
FINALIZING
8. Mix the sugar and cinnamon and sprinkle it over the dough, rolling it up from its long end
9. Cut this dough into twelve, inch-thick slices and place them on the grased baking tin
10. Cover the tin with a polythene bag or damp cloth and set aside till well risen and puffy
11. Place them in the centre of the oven at 425°F and bake for half an hour or elss
12. Mix the icing sugar and water to make a smooth, thick icing and spread it over the rolls while they are still warm
SERVING
13. Allow to cool down a little before serving
1. Grease a 11"X7" shallow baking tin lightly
2. Dust a work surface for the dough to be rolled out on
MAKING
3. Into a mixing basin, sift flour and salt; add sugar and make a well in the centre
4. In a small bowl, dissolve fresh yeast in the warm water and milk, leave to turn frothy for ten minutes and then stir into the flour mixture
5. Work into a dough inside the basin, and yhen turn out onto the durface, kneading till smooth
6. Add it back into the basin, place the basin in a clean polythene bag and set it in a warm place till it rises to double
7. Turn the risen dough out and knead a little; roll out on a flour dusted surface into a rectangle of 12"X9"
FINALIZING
8. Mix the sugar and cinnamon and sprinkle it over the dough, rolling it up from its long end
9. Cut this dough into twelve, inch-thick slices and place them on the grased baking tin
10. Cover the tin with a polythene bag or damp cloth and set aside till well risen and puffy
11. Place them in the centre of the oven at 425°F and bake for half an hour or elss
12. Mix the icing sugar and water to make a smooth, thick icing and spread it over the rolls while they are still warm
SERVING
13. Allow to cool down a little before serving
Chef
