Cinnamon Rolls
Ingredients
- 14 oz strong white flour
- 1/2 tsp salt
- 2 tbsp sugar
- 1 tsp quick-acting dried yeast
- 3 tbsp oil
- 1 egg
- 4 floz warm milk
- 4 floz warm water
for the filling
- 1 oz butter softened
- 1 oz dark brown sugar
- 1 tsp ground cinnamon
- 1 tbsp raisins or sultanas
Instructions
- 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.
- 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.
- 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.
- 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.
Calories: 102 kcal
Carbohydrates: 16 g
Protein: 2 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 10 mg
Sodium: 63 mg
Potassium: 39 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 48 IU
Vitamin C: 1 mg
Calcium: 12 mg
Iron: 1 mg