350g/12oz plain flour
4tsps baking powder
1tsp ground cinnamon
100g/3.5oz butter, melted and extra for greasing
2 egg yolks
200ml/7 fl oz milk, extra for glazing
1 tsp ground cinnamon
55g/2oz brown sugar
2 tbsp caster sugar
1 tbsp butter, melted
125g/4.5 oz icing sugar, sifted
2 tbsp milk
Firstly combine the flour, baking powder, sugar and cinnamon in a bowl. In a seperate container beat together the egg yolks, melted butter and milk. Slowly add your wet mixture to your dry and combine well. Be aware, you may not need all your liquid. You are looking for a soft, rollable dough consistency.
Your next step is to roll out into a vague rectangle shape. Approx. 10 inches by 12 inches. Don't worry too much about ragged edges but feel free to cut straight edges. As you can see I leave the edges wiggly.
To make the filling mix all ingredients together and spread evenly on the dough. Roll the dough up, from the long side.
Slice the long roll into approximately 8 slices. I sliced the ends off the roll first to remove the wiggly ends.
Place the rolls side on into a greased, oven proof dish. Brush the rolls with milk or egg wash.
Cook at 180C/350F, for 30-35 minutes or until golden brown. Remove from the oven and cool for 5 minutes before removing from the dish.
Mix the icing sugar with the milk and drizzle the icing over the rolls.
Sit back with a cuppa and enjoy! This is more of a cakey style of cinnamon roll rather than the traditional bread version but it's great for a quick cinnamon roll fix!