Nana's cinnamon rolls recipe
Once assembled, Nana's cinnamon rolls can be popped into the fridge and you can bake them the next morning. (It beats getting up at 5am like my Nana used to!)
- 1 cup (250ml) milk
- 1/2 cup (125g) butter, softened
- 1 cup (250ml) water
- 1 tbsp yeast
- 1 cup (220g) white sugar
- 1 tsp salt
- 2 eggs, lightly beaten
- 6 cups (900g) plain flour
- 2 tsp ground cinnamon
- 2 cups (440g) white sugar
- 1/2 cup (125g) butter, melted
For the icing:
- 2 cups (300g) icing sugar, sifted
- 1 tsp vanilla extract
- 3-4 tbsp (60-80mls) milk
Preheat oven to 190°C (170°C fan-forced).
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour. Stir well to combine.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
Once the dough has formed a ball, turn it out onto a lightly floured surface and knead until smooth and elastic (about 8-10 minutes).
Divide dough into two pieces and roll each piece into a 30cm x 22cm rectangle.
In a bowl mix together cinnamon and sugar.
Use a basting brush to cover each piece with half of the melted butter. Sprinkle half of the brown sugar and cinnamon mixture over the butter. Roll up dough from the widest side, using a little water to seal the seam. Cut each roll into 12 slices using a very sharp knife.
Place rolls onto two 23 cm x 33cm greased baking pans. Cover and place in a warm area to rise until almost doubled (usually about 45 minutes).
Place in the oven and bake for 20 to 25 minutes until golden brown.
To make frosting, combine the icing sugar and vanilla. Add milk gradually until the frosting is spreadable then spread over warm cinnamon rolls (it will melt and drizzle over all of them).
- It's very important that you give these rolls a warm place to rise in. This will activate the yeast and give the dough a good rise.
- These make the perfect Christmas brunch item. You can make these the night before and leave them to rise overnight, then bake on Christmas morning.
- This recipe was created by Kidspot, New Zealand's best recipe finder.
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