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INGREDIENTS

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Imperial
For the cinnamon rolls:
  • 5 cups SASKO SELF-RAISING WHEAT FLOUR, plus more for dusting
  • 2 cups milk
  • 8 tbsp butter, melted, divided
  • 3/4 cup sugar, divided
  • 1 tbsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp ginger powder
  • 1 tsp salt
For the glaze:
  • 2 cups icing sugar
  • 1/4 cup milk
  • 1/4 tsp vanilla extract
For the cinnamon rolls:
  • 5 cups SASKO SELF-RAISING WHEAT FLOUR, plus more for dusting
  • 2 cups milk
  • 8 tbsp butter, melted, divided
  • 3/4 cup sugar, divided
  • 1 tbsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp ginger powder
  • 1 tsp salt
For the glaze:
  • 2 cups icing sugar
  • 1/4 cup milk
  • 1/4 tsp vanilla extract

METHOD

  1. Preheat the oven to 180°C.
  2. Grease a rectangular oven proof dish with non-stick spray or butter and set aside.
  3. To make the filling, mix ½ cup of the sugar and the cinnamon, nutmeg, cardamom and ginger powder and salt in a small bowl. Set aside.
  4. To make the dough, place SASKO SELF-RAISING WHEAT FLOUR and the remaining ¼ cup sugar in a bowl and whisk to combine. Add the milk and 4 tbsp of the melted butter and mix with a wooden spoon until a soft dough forms.
  5. Transfer the dough onto a surface dusted with SASKO SELF-RAISING WHEAT FLOUR and knead until the dough is smooth.
  6. Roll out the dough into an rectangular shape with a dusted rolling pin until it is about 1 – 2 centimeters thick.
  7. Brush 2 tbsp of the melted butter onto the dough and sprinkle the spiced sugar mixture evenly over the top, leaving a border of about 3 centimeters.
  8. Roll the dough into a long log and pinch the seam together at the top.
  9. Cut the dough into about 15 pieces.
  10. Arrange the pieces with the cut-side up in the baking dish and brush the tops with the remaining 2 tbsp of melted butter.
  11. Bake for 20 - 25 minutes until golden brown and puffed up.
  12. In the meantime, make the glaze by whisking together the icing sugar, milk and vanilla extract in a bowl. Set aside.
  13. As soon as the cinnamon rolls are removed from the oven and it has cooled down, drizzle the glaze over the top.

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