How to make the perfect cinnamon rolls at home

Cinnamon rolls are the perfect breakfast treat - even better when you make them yourself.

Sally's Baking Addiction has shared an easy recipe which is perfect for beginners.

Sally said these rolls are 'perfect for yeast beginners because they only require one rise'.

Preparation will take one hour, 40 minutes and they only take 25 minutes in the oven.

Why not enjoy yourself the next time you have a free morning and spend time baking these with the family?

Ingredients

Rolls

• 2 and 3/4 cups (345g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 2 and 1/4 teaspoons of any instant yeast (1 packet)
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) water
• 3 tablespoons unsalted butter
• 1 large egg

Filling

• 3 tablespoons (45g) unsalted butter, softened to room temperature
• 1 tablespoon ground cinnamon
• 1/4 cup (50g) granulated sugar or packed light or dark brown sugar

Icing

• 1 cup (120g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 2–3 tablespoons (30-45ml) strong brewed coffee or milk

Method

1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch. Pour into the dry ingredients, add the egg and stir until it forms a soft dough or use your mixer.
3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl, cover and let rest for about 10 minutes.
4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
5. Rise: Tightly cover the rolls with tin foil or cling film and allow to rise in a warm environment for 60-90 minutes.
6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminium foil and continue baking.
7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.