Store Cupboard Standby : Cinnamon Rolls
Sometimes you just need a great, big, doughy pastry. The urge can hit quite randomly – anything from a Saturday morning hangover to a Tuesday night after work.
Either way, baking usually requires a trip to the shops to pick up some extra groceries.
This recipe, on the other hand, calls only for ingredients that can sit on the shelves in your cupboards waiting for the baking craving to hit.
So, this recipe is dead easy, but it does take a little bit of time, as you need to wait for the dough to rise. In between the waiting, there’s remarkably little work that needs to be done, well, except for the kneading. But this soft, stretchy dough doesn’t require too much muscle.
These delicious cinnamon rolls will be devoured in moments, and you may find the need to stock up on the ingredients, just in case. Consider yourself warned.
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Ingredients
For the dough
1 packet Dry yeast
2¼ cup Warm water
1/3 cup Honey
½ cup Olive oil (choose something with a very light flavour)
1 medium Egg
1 tablespoon Salt
6 cups Plain flour
For the filling
¼ cup Butter, softened
½ cup Brown sugar
2 tablespoon Cinnamon
To Prepare
In a large mixing bowl, mix yeast, water, honey and ½ cup flour together. Allow mixture to rest for a few minutes to feed the yeast. Add the oil, egg and salt, and mix well. Add the flour a cup at a time, using somewhere around 6 cups. The dough should become soft and slightly sticky, but not stiff. A reliable indication is the dough pulling away from the sides of the bowl.
If you have a dough hook on your food processor, set it to work for about 8 minutes. If not, turn dough out onto a floured surface and use your arm strength for at least 10 minutes. The more you knead your rolls, the better they are.
Then, place dough into a lightly oiled bowl, cover with a damp tea towel, and allow the dough to rise for about 30 minutes.
When ready, turn dough out onto a floured surface and roll it out into a long rectangle. Spread butter over the rectangle. Then mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the top.
With the long edge, roll the dough over itself. Pinch seams lightly to seal. Slice the roll into 12 equal portions. Place these evenly on a large baking sheet. Cover the sheet and allow cinnamon rolls to rise until doubled.
Meanwhile, preheat your oven to 190ºC (Gas mark 5).
Once rolls have doubled in size, bake them in a pre-heated oven for 20-25 minutes until lightly browned. Remove from oven and allow to cool in the pan for a few minutes before serving.
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Now this recipe calls for olive oil, but the original just stated ‘oil’. Our nutrionist Chris Sandel has a very dim view about vegetable oil – he points out mixed oils are often terribly bad for you and a petrochemical by-product to boot. Later this month he’ll be ranting on the subject – but you can read his opinions now on the back page of our free ebook Cake!
Read his last rant about saturated fats.
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If you’ve enjoyed this recipe – check out these other great never-fail recipes:
Storecupboard Standby : Quick chocolate cake in a cup
Coconut, Lime and Blueberry Cake
Honey Cake with Apricots, Vanilla and Sweet Potato
And do please share your own favourite recipes below… we’d love to hear from you.
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From the recipe notebook of Liz Scully (add link to my page on this blog)
From the kitchen of Katie Schenk
OMGosh! I have gained 10 pounds just reading this! LOL But, it did give me a great idea for snacks latter this afternoon!
Hey Allan – they’re not actually that fattening. Just try not to eat all of them in one go! Hard to do… they taste so good
Hi to every body, it’s my first visit of this weblog; this web site carries amazing and truly fine information for readers.
Welcome – do stop by again we’ve got lots of healthy stuff coming up (and lots already here!)
Thanks for sharing your info. I truly appreciate your efforts
and I will be waiting for your next post thank you
once again.
Happy to help!
Hi crumbboss! Recently found your yotuube channel and I am HOOKED!! I really want to try some of your recipes, but the ones that have shortening are tricky for me, because, here in sunny South Africa, we dont have shortening. What can I use in its place? I think it was this recipe and the buttercream recipe that I most would like to use.Any suggestions? PS: The vids are fab
Crumboss! Love it. Thanks for the feedback
Hi Crumb Boss, your recipe & video make this look easy. Unfortunately for me I don’t own a food prsoecsor yeah I know weird guess I’m waiting for the right one to come along .anyways would you mind if I used an already made pie crust from the store guess it won’t be the same eh. Maybe I should wait ’till after Christmas to make this by then a food prsoecsor would’ve made their appearance in my life. Luv your teaching & recipes have a great one.
Well you can make them by hand – it’s not too laborious, promise!
Best DOUGH EVER!!! Well I haven’t tried it yet, but i know that it will be easy and fun to make coz I hate recipes of pie dough that calls for Add enugoh water to make a ball of dough I hate that because the pieces of dough keeps falling .I like your recipe coz it’s soft and I can knead it Thank you for sharing all of you wonderful recipes!!! I LOVE IT LOVE IT LOVE IT!!! ^_^
Thanks for your enthusiasm – we’ve heard nothing but good things about this recipe. Let us know how you get on with the baking
lol at the gained 10 lbs just reading this post. But, Cinnamon buns are definitely one of my guiltiest pleasures. Cinnabon’s don’t even come close to the homemade cinnamon buns. These sound delicious, and I’m going to enlist my wife the baker to try these out for me, I mean for us :-p
You should def try these out – they’re super quick and taste ace!
this is one of my favorites…I really want to try this.. Thank you for sharing this. 🙂
Do! you’ll find it utterly delicious