Quick Cinnamon Rolls
Quick Cinnamon Rolls. The easiest ever Cinnamon Buns. No kneading, no yeast, no waiting, no proving. Make them on the morning you want to eat them, ready for the best breakfast or brunch ever!
Servings: 8 People
Ingredients
For the dough:
- 350 g Self-raising flour
- 2 Tbsp Soft light brown sugar
- 1/2 Tsp Salt table, not sea salt
- 1 Tsp Ground cinnamon
- 100 g Unsalted butter melted (plus extra for greasing)
- 200 ml Semi-skimmed milk plus extra for glazing
- 2 Egg yolks
- A handful of dark chocolate chips
For the filling:
- 2 Tsps Ground cinnamon
- 3 Tbsps Soft light brown sugar
- 1 Tbsps Caster sugar
- 1 Tbsp Butter softened
For the icing:
- 100 g Icing sugar
- 1 Tsp vanilla extract
- Boiling water
Instructions
- Pre-heat the oven to 180C and butter a 20cm round dish.
- Mix the flour, brown sugar, salt and cinnamon together in a bowl.
- Mix the melted butter, milk and egg yolks and whisk until combined.
- Mix the liquid into the dry mixture until you form a very soft dough.
- Turn it out onto a sheet of greaseproof paper and gently squish it with your hands until it forms a rectangle of about 20cm x 30 cm.
- Mix the filling ingredients and spread over the dough.
- Roll up the dough and use a sharp knife to cut it into 8 even sized pin-wheels.
- Tuck them gently into your dish, standing up next to each other.
- Brush with a little milk and sprinkle the chocolate chips over.
- Bake for 30 minutes until golden brown on top.
- When they come out of the oven, make the icing by mixing the icing sugar with the vanilla extract and enough boiling water (a few drops at a time) to form a thick paste.
- By the time you've made the icing the buns will have cooled slightly. Drizzle the icing over and serve.
Nutrition
Calories: 373kcal | Carbohydrates: 55g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 176mg | Potassium: 89mg | Fiber: 1g | Sugar: 22g | Vitamin A: 445IU | Calcium: 60mg | Iron: 0.6mg