NZ Woman's Weekly
Cinnamon rolls

Cinnamon rolls

Ready in 1 hour and 35 minutes, makes 10.

  • 2 tsp active dry yeast
  • 1 tbsp sugar
  • 1/4 cup warm water
  • 4 cups flour
  • 1 tsp salt
  • 2 eggs
  • 150g butter, melted
  • 1 cup warm milk
  • 50g butter, softened
  • 1 cup brown sugar
  • 4 tbsp cinnamon

1. Place yeast, sugar and warm water in a small bowl and leave to activate for about 5 minutes.

2. Sift the flour and salt into a large bowl and add the eggs, butter and milk. Add the yeast mixture and form a slightly wet dough. Place on a lightly floured bench and knead until smooth. Allow to rest for 3 minutes.

3. Add a little more flour and use a rolling pin to roll out the dough to approximately 50cm x 30cm.

4. Spread dough with the soft butter and cover with brown sugar and cinnamon.

5. Starting with the long side closest to you, roll up tightly to form a sausage. Cut into 10 pieces. Cut each piece through vertically almost all the way, then fold open and place in greased jumbo Texas muffin pans.

6. Set aside in a warm place for 30 minutes or until the dough springs back when pressed lightly.

7. Preheat oven to 180ºC.

8. Bake for 25 minutes.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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