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Cinnamon Rolls


Recipe Info

  • Yield : 12
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m


  • 250ml warm milk
  • 2 eggs
  • 75g butter, melted
  • 600g Gloria Plain Flour
  • 1 teaspoon Red Seal Fine Salt
  • 100g caster sugar
  • 21⁄2 teaspoons instant dry yeast
  • 225g brown sugar
  • 21⁄2 tablespoons ground cinnamon
  • 75g butter, softened
  • 100g cream cheese, softened
  • 50g butter, softened
  • 200g icing sugar
  • 1⁄2 teaspoon vanilla essence
  • 1/8 teaspoon Red Seal Fine salt


Step 1

Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, Red Seal Fine Salt and the eggs. Add the Gloria Plain Flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.

Step 2

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine the brown sugar and cinnamon.

Step 3

Roll the dough into a 40x50cm rectangle. Spread the dough with the butter and sprinkle evenly with the sugar and cinnamon mixture. Roll up the dough and cut into 12 slices. Place the rolls in a lightly greased 23x33cm baking tin. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat the oven to 200°C.

Step 4

Bake the rolls in a preheated oven until golden brown, about 15 minutes. While the rolls are baking, make the icing by beating together the cream cheese, butter, icing sugar, vanilla essence and the Red Seal Fine Salt. Spread the icing on warm rolls before ser ving.

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