Cinnamon Rolls
This recipe makes approximately 22 large cinnamon rolls.
Ingredients:
8 cups of Organic Flour
8 tbspns Organic Raw Sugar
8 tspns Baking Powder
2 tspns Salt
100g Butter, melted
2 1/2 cups Rice Milk*
4 eggs
Cinnamon Filling:
2 cups Organic Raw Sugar
2 cups White Sugar ***
4 tbspns Ground Cinnamon
Method:
-
Preheat the oven to 200 degrees celsius. Brush a baking tray with 2 - 3 tablespoons of melted butter (Please Note: It is important to make sure the tray is well greased, otherwise the rolls with stick).
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Sift flour, raw sugar, baking powder, and salt together in a large bowl.
- Beat the milk and eggs together in another bowl, and then add this and the melted butter at the same time to the flour mixture. Stir all combined ingredients until a soft dough forms**.
-
Turn dough out onto a floured work surface and roll out dough until it is in the form of a 1/4-inch thick rectangle.
- Brush some additonal melted butter across the surface of the prepared dough with a pastry brush.
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Sift the white sugar, raw sugar, and cinnamon together in a small bowl.
- Sprinkle the cinnamon sugar mixture over the prepared dough.
- Roll dough with the filling so that it forms a log.
- Cut the resulting log into 1/4 inch rolls and place each roll onto the prepared baking tray.
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Bake the rolls in the preheated oven until rolls are golden and set. This will take approximately 20 to 25 minutes.
- Remove rolls from baking tray and place on a cooling rack.
These cinnamon rolls are lovely served for breakfast.
* Use whatever milk you prefer.
**I found it was best to add some extra flour, when preparing the dough, to turn it out onto the floured work surface.
***I used white sugar in the cinnamon filling, as this was what I had onhand. You could substitute the white sugar for brown sugar.
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