400 g (14 oz) 1 2/3 cups strong white flour
2.5 ml (1/2 tsp) salt
30 ml (2 tbsp) sugar
5 ml (1 tsp) quick-acting dried yeast
45 ml (3 tbsp) oil
1 egg
120 ml (4 fl oz) 1/2 cup warm milk
120 ml (4 fl oz) 1/2 cup warm water
2.5 ml (1/2 tsp) salt
30 ml (2 tbsp) sugar
5 ml (1 tsp) quick-acting dried yeast
45 ml (3 tbsp) oil
1 egg
120 ml (4 fl oz) 1/2 cup warm milk
120 ml (4 fl oz) 1/2 cup warm water
For the filling
25 g (1 oz) butter, softened
25 g (1 oz) dark brown sugar
2.5 - 5 ml (1/2 - 1 tsp ground cinnamon
15 ml (1 tbsp) raisins or sultanas
25 g (1 oz) dark brown sugar
2.5 - 5 ml (1/2 - 1 tsp ground cinnamon
15 ml (1 tbsp) raisins or sultanas
method
1. Sift the flour, salt and sugar and sprinkle over the yeast. Mix the oil, egg, milk and water and add to the flour. Mix to a dough, then knead until smooth. Leave to rise until doubled in size and then knock it back again.
2. Roll out the dough into a large rectangle and cut in half vertically. Spread over the soft butter, reserving 15 ml (1 tbsp) for brushing. Mix the sugar and cinnamon and sprinkle over the top. Dot with the raisins.
3. Roll each piece into a long Swiss roll shape, to enclose the filling. Cut into 2.5 cm (1 in) slices, arrange flat on a greased baking sheet and brush with the remaining butter. Leave to prove again for about 30 minutes.
4. Preheat the oven to 200°C/400°F/ Gas 6 and bake the cinnamon rolls for about 20 minutes. Leave to cool on a wire rack. Serve fresh for breakfast or tea, with extra butter if liked.
2. Roll out the dough into a large rectangle and cut in half vertically. Spread over the soft butter, reserving 15 ml (1 tbsp) for brushing. Mix the sugar and cinnamon and sprinkle over the top. Dot with the raisins.
3. Roll each piece into a long Swiss roll shape, to enclose the filling. Cut into 2.5 cm (1 in) slices, arrange flat on a greased baking sheet and brush with the remaining butter. Leave to prove again for about 30 minutes.
4. Preheat the oven to 200°C/400°F/ Gas 6 and bake the cinnamon rolls for about 20 minutes. Leave to cool on a wire rack. Serve fresh for breakfast or tea, with extra butter if liked.
serving amount
makes 24 small rolls
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