This recipe uses only seven ingredients and is very easy to make compared to other cinnamon roll recipes I’ve tried in the past. The only drawn out part is how long you have to wait for the dough to rise. Once cooked you can leave the rolls as is or drizzle over with icing of your choice, vanilla almond is my favourite.
For Vegan rolls substitute the milk with almond milk and the butter with a vegetable oil based spread, they’ll turn out just as well. I also recommend you use unbleached all purpose flour for lovely fluffy rolls that melt in your mouth, perfect to have with a cup of tea on a cold winters night. There’s just over a 1/4 cup of sugar in this recipe so try not to eat them all at once, we found that a bit hard, they were all gone in one afternoon.

Easy Peasy Cinnamon Rolls   
 2.5 tsp yeast
1 cup milk
1/2 cup butter divided
1/4 tsp salt
3 cups unbleached all purpose flour
1.5 tsp ground cinnamon
1/4 cup plus 1 Tbsp brown sugar
  • Heat the milk and 3 Tbsp butter until melted, being careful not to boil, remove from the heat and let cool until it’s warm but not hot.
  • Transfer the liquid to a large mixing bowl, you’ll need one at least 8 cups in size. Sprinkle on the yeast and let it activate for around 10 minutes, then add 1 Tbsp brown sugar and the salt and stir.
  • Next add in the flour about 1/2 a cup at a time stirring as you go (I didn’t use all the flour, there was about 1/4 cup left over)  When the dough is too thick to stir transfer it onto a floured surface and knead for a couple of minutes until it forms a loose ball.
  • Rinse out your mixing bowl, dry and oil it, then put your dough in and cover, place it in a warm place and leave to rise for an hour or so until doubled in size.
  • When ready, on a floured surface roll out the dough into a thin (the thinner the better) rectangle. Brush with 3 Tbsp melted butter and sprinkle over with 1/4 cup brown sugar and all the cinnamon. Then tightly roll up the dough with the seam side facing down.
  • Butter a pan or large round dish. Cut the roll into 4 cm pieces and place them in scroll side up, brush over with the remaining butter and cover with foil while you put the oven on to 175C, once up to heat put them in for 30-35 mins, check them (if to soft continue cooking) and uncover for another 10 mins or until golden brown. Let cool for a few minutes and serve with coconut nice cream. Or you can let them cool completely and drizzle with vanilla almond icing, either way they’re delicious!
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