Cinnamon Rolls with icing

Cinnamon Rolls with Icing


These American favourites have a very Dutch origin, so let's try them!
Take your time! It needs 2 x 40 minutes proving plus baking 2 x 30 minutes batches.


Shopping List:

2 x 7 gram sachets of yeast
90 grams caster sugar
1 tablespoon salt
450 ml warm water, ( if the water is too hot it will kill the yeast, warm from the tap is good)
800 grams plain flour, half & half divided
2 eggs, free range
60 ml vegetable oil (sunflower is good)
95 grams caster sugar
1 dessert spoon ground cinnamon


In a large mixing bowl, dissolve the yeast and 90 grams of sugar in water. Stir in the salt and at the same time half of the flour. Beat this mixture for 2 minutes.  Then beat in the eggs and the oil. Stir in the ret of the flour, a little at a time, beating really well! It is very sticky dough, but don't worry, it will come together. The gluten will start to stick. ( Glue)

When the dough has pulled together, turn it out onto your worksurface dusted with flour. Knead it until it is smooth and eleastic. Keep working it, yo'll feel the difference. Then after 5-10 minutes, lightly oil a large bowl, place the dough in it and cover it with a damp clean teatowel and let it prove in a warm place until it has doubled in size, about 40 minutes. In a small bowl stir together 95 gram of sugar and 1 dessertspoon of cinnamon and set aside.

Make a large log, and with your rolling pin flatten it out to about the size of a small tray.
Dust out the cinnamon/sugar mixture over it and roll up the dough in a nice tight roll.
Stick it together with a little milk on the rim.
Cut in half and in half into nice slices and put them flat. Prove again for 30-40 minutes.
Then bake them in a preheated oven 180C. for 25-30 minutes until golden.
Drizzle them with icing. You can also put a little cinnamon in the icing, know then that the icing will be brown and not white.

They are delicious!


                                                         "Enjoy"