Cinnamon Rolls

Cinnamon Rolls
30 Minutes Easy


For the dough

  • 60 g Sugar
  • 615 g Plain flour
  • 5 g Brewer’s yeast
  • 5 g Salt
  • 120 ml Water
  • 120 ml Whole milk
  • 80 g Butter
  • 1 Egg
  • 110 g Sugar
  • 15 g Ground cinnamon
  • 15 g Butter

For the Glaze

  • 200 g Icing sugar
  • Water as required


1. Preheat your oven to 180 degrees on the circular function

2. Begin by melting the Brewer’s yeast in a little water at room temperature and keep aside for at least 15 minutes

3. With the help of the flat beater, mix the flour, sugar and salt. During this process add water and milk at room temperature, yeast, soft butter and 1 egg

4. Knead for at least 10 minutes

5. When the mixture is smooth cover with cling film and store in the fridge for 30 minutes

6. Once chilled, take the dough and spread it with a rolling pin until the dough is approximately 5mm thick

7. Dust over the cinnamon and sugar

8. Roll and cut into slices of about 3cm

9. Grease a baking tin and spread the rolls out

10. Cover with cling film and let the rolls rise for a couple of hours at room temperature

11. When the rolls are well risen bake at 180 degrees for about 30 minutes or until they are golden

Recipe presented by Smeg