- Pre heat the oven to 190/170 fan
- Add the flour, yeast, salt and sugar to a large bowl or
processor and blend together using the dough blade or hooks on the
- Melt the 50g butter in a small dish.
- Add the hot water in with the milk and microwave for 10 seconds
to ensure its lukewarm.( if the water is boiled already when added
to the milk should be sufficiently warm)
- Mix in the eggs and melted butter to the warm milk and stir to
- Add the wet mix to the dry, continuing to knead the dough until
all the liquid has been added, the dough will be sticky and then
will turn smooth once kneaded for a few minutes.
- Prepare a large surface area with a dusting of flour and place
the dough on sttetching with your hands.
- Dust the top of the dough with flour and use a rolling pin to
form a large rectangle, smoothing out the dough as you roll.
(approx 20" x 12" ), adding more flour to the surface if needed,
allow to rest where it is whilst you make up your filling.
- Mix together the cinnamon and castor sugar.
- Melt the 25g butter in a small dish.
- Brush the melted butter all over the top of the dough, going
right to the edges.
- Generously sprinkle over the cinnamon sugar using your fingers
to press in and smooth over the entire dough. Remove any excess and
use this for the topping when baked if preferred.
- Take the longest edge closest to you, start a fold on the right
side (1") and move along to the end of the left side, now make a
second turn starting from the left and going back to the right, you
should now be able to use both palms of your hands to roll the
whole length of the dough to form a very large cigar.
- Cover a large baking tin with parchment paper and lightly
grease the top.
- Use a sharp knife to cut off the ends of the dough and make
indentations along 2" apart.
- Cut into each indentation and place the cinnamon roll onto the
greased baking tin, leaving a gap between them.
- Once all the cinnamon rolls are on the tin, gently press them
down just a little, cover with clingfilm or t towel and leave in a
warm place to rise for up to an hour, or doubled in size.
- Remove cling film and place in the oven for 15-20 minutes,
until risen and golden brown, remove and cover with foil or a t
- Make up the lemon glaze by mixing the lemon juice, icing sugar
and water to make a thick paste.
- Use a piping bag to pipe the soft glaze over the top of the
buns whilst still a little warm.
- Alternatively, use any excess cinnamon sugar/castor sugar to
sprinkle over the top in place of the lemon glaze.
Try a caramel glaze, or cinnamon frosting on top of these buns
to make them extra delicious.
Add some rum soaked fruit inside, Chocolate chips or honey along
with the cinnamon sugar.
Half the quantity to make up some mini bite size cinnamon rolls
which are great for picnics.
Try these warmed up, truly amazing.
Double the quantity of cinnamon sugar if preferred, also these
can be made to what ever size you prefer 2" is our guideline, make
into a loaf by placing in a 1kg greased bread loaf tin.