Classic sticky cinnamon rolls

October 24, 2019



 In a world of ever changing products, technology and recipes, I felt that this recipe is definitely one for the history cookbooks. Three's nothing better than a classic cinnamon roll fresh out the oven, with a thin dollop of maple infused icing. I've tried so many recipes and this one is here to stay!


After so much wedding planning and finalising of last minute things, I just wanted to sit back and do nothing today but out of nowhere I got some energy and went straight into the kitchen. What I love about dough recipes is that there is so much resting time for the recipe that I can do work in between and once it's all done, It's the perfect time to shoot and get to writing the recipe.


I find that I like a more browned top, so if you're like me, then just place some foil on top after about 15 minutes of baking, and then you don't have to worry about it burning, just becoming a beautiful golden brown. I also used a simple icing recipe, I didn't have any cream cheese around, and me being the no waste girl, I just made something quick.


Please leave me a comment if you like and don't forget to share the recipe! Thank you for all your support thus far, I absolutely love this community and writing these posts for you!


Bon apetit!


Zorah xo


Recipe: Cinnamon Rolls

Type: Dessert/breakfast

Makes: 13-16 rolls




  • 375g all purpose flour

  • 1 large egg

  • 115g water

  • 70g milk

  • 70g caster sugar

  • 60g butter-cubed

  • A pinch of salt

  • 1 packet of instant yeast




  • 1 cup softened butter

  • 3 tbsp. brown sugar

  • 1 tsp. cinnamon powder




  1. Preheat oven to 180c. Grease a square or round tin/oven safe dish.

  2. Whisk together the flour, salt and sugar, and set aside.

  3. In a pit, add the milk and water, and allow it to just get warm. 

  4. Add yeast into another smaller bowl, pour a few tablespoons of the water/milk mixture into it along with one teaspoon of caster sugar. 

  5. Whisk lightly with a fork and leave it to froth for about 5 minutes. 

  6. Reheat the milk mixture that's left over till it's quite warm, and pour oven the cubed butter and allow to melt by itself. If there are chunks of butter left, you can leave them as is. 

  7. Now in a stand mixer, add in the flour, the milk mixture with butter, the yeast and mix with the dough hook. Once incorporated, add in the egg and mix till the dough comes together and feels sticky to the touch. 

  8. Put into a greased bowl, cover with cling film, and put in a warm space for about 30 minutes. 

  9. Once it has risen, roll out the dough on a lightly floured surface, and put in the filling (simply mix everything together with a fork/whisk till it's well combined). Make sure to leave a 1cm border as you smear the filling in the middle of the rolled out rectangle. 

  10. Then roll into a log like shape, and using a very sharp knife cut into rounds and place into your prepared baking dish.

  11. Cover with a tea towel and allow to rise for 45 minutes. 

  12. Bake in the preheated oven for 25-30 minutes.




























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