Saturday 8 March 2014

Cinnamon Rolls

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I was supposed to be telling you about my homemade bread today but instead a little adventure that I took in my kitchen yesterday has taken over.

 Cinnamon Rolls have been my baking nemesis (other baking nemesis' include thisthese  and these) for a while now, and yesterday, I finally conquered them! I've tried this recipe before to make sure it was perfect, and it is! Alhamdulillah. 
Cinnamon Rolls are made with a yeast dough, and then filled with lots of butter, sugar and cinnamon. They're then rolled, cut, baked and drowned in a glaze.
I can't even begin to tell you how delicious these are - they're out of this world. Bake them for your family and friends, and give them out as gifts - after all, nothing is better than a homemade gift. 
I hope you try these and you enjoy them as much as we did :)

A Simple List of Ingredients:

1. Milk
2. Vegetable Oil
3. Sugar
4. Dried Yeast
5. Plain Flour
6. Baking Powder
7. Bicarbonate of Soda
8. Salt
9. Butter
10. Ground Cinnamon 
11. Maple Syrup
12. Icing Sugar

Bismillah, let's bake!

First, make the dough. Take 1 pint of Milk.

And, 1/2 cup Vegetable Oil.

Pour them into a large saucepan.

Take 1/2 cup of Sugar.

And, throw that in too.

Give everything a stir, and place over a medium heat. 

Allow it to come to just below a boil. Keep your eye on it - this can happen quite quickly.
Remove from the heat, and allow it to cool until it's warm. I usually let it go until I can stick my finger in without screaming in pain.

Then, take 3 x 7g packets of Dried Yeast.

And, sprinkle it over the milk mixture. Let is sit there for 1 minute.

While you measure out 4 cups of Plain Flour. I used these measuring cups to weigh ingredients out for this recipe.

Take the flour ..

.. and add it to the pan.

Stir well until just combined.

Cover with a clean tea towel.

Put the pan into a relatively warm place for 1 hour. I always put it into my oven which I have heated on the lowest heat for about 10 minutes, and then switched off. 

After an hour, remove from the warm place.

 1/2 heaping teaspoon of Baking Powder
 1/2 heaping tablespoon of Salt 
1/2 teaspoon of Bicarbonate of Soda
  1 cup of Plain Flour

Add them to the pan.

Stir them in.

Now, you can use the dough straight away. But it will be quite sticky so be sure to use lots of flour. Otherwise, I usually transfer it to large bowl.

Cover with cling film, and chill in the fridge for another hour or even overnight.

Heads up! I usually bake the Cinnamon Rolls in these foil pie dishes. They bake much better, are disposable and easy to hand out as gifts. But a baking tray would do the job too.

After the dough has chilled, remove it from the fridge.

Flour a large surface well.

Divide the dough into two. Place the first half on to the surface, and bring it together with flour, as needed - in case it's sticky, which it will be - don't panic!

Roll thinly into a large rectangle.

Measuring approx 30 x 10 inches. It doesn't have to be perfect :)

Pour plenty of Melted Butter over the dough, and brush until even.

Sprinkle liberally with plenty of Sugar.

And, I mean, liberally!

Do the same with plenty of Ground Cinnamon.

This is a Cinnamon Roll after all so we should be able to taste the cinnamon.

Drizzle with a little more melted butter.

Beginning from the side that is furthest from you, begin to roll the dough into a tight log.

Until you get something that looks like this!

Slice the log into approx 1/2 inch slices.

Place the rolls into the foil trays. Don't overcrowd them.

Do the exact same with the other half of the dough. Then, place the rolls to rise again in a warm place until they have doubled in size.
Preheat the oven to Gas Mark 5/375F/190C.

Once risen, bake in the preheated oven for 15-18 minutes until golden brown.

Whilst the rolls bake, make the Maple Glaze. Pour 1/2 cup of Milk into a jug.

Add 1/4 cup of Melted Butter.

3 teaspoons of Maple Syrup

And, 1/2 teaspoon of Salt.

Whisk together.

Then, whisk in enough Icing Sugar ..

.. to form a smooth, thick and pourable glaze.

As soon as the rolls have baked, remove from the oven.

And, try to bottle their amazing smell!

Drown them in the glaze! Allow them to sit on the counter for a few minutes.

Before you can't help but resist digging in!

These Cinnamon Rolls do get better with time but I don't think anyone can say no to them, especially when they're piping hot and gooey. Enjoy this recipe and give it a go! It really is very easy and so worth it. These are definitely going on the Eid table this year, inshallah!

Full Written Recipe:

Cinnamon Rolls

(Adapted from The Pioneer Woman)

Ingredients – Makes approx 35

For the Rolls
1 pint Milk
½ cup Vegetable Oil
 ½ cup Sugar
3 x 7g packets Dried Yeast
4 cups Plain Flour plus an extra 1 cup for later
½ heaping teaspoon Baking Powder
½ teaspoon Bicarbonate of Soda
½ heaping tablespoon Salt
Plenty of Melted Butter
Plenty of Sugar
Plenty of Ground Cinnamon

For the Maple Glaze
3 teaspoons Pure Maple Syrup
1/2 cup Milk
1/4 cup Melted Butter
½ teaspoon Salt
Icing Sugar, enough to make a smooth frosting


1.       First, make the dough. Heat the milk, oil and sugar in a large saucepan on a medium heat. Allow it to come to just below a boil. Set aside and allow to cool until it’s warm.

2.       Sprinkle the yeast onto the milk mixture, and let it sit for 1 minute. Then, add the 4 cups of flour. Stir until just combined.

3.       Cover with a clean tea towel, and put into a relatively warm place for 1 hour. I usually put it in my oven. I put the oven on to the lowest heat for about 10 minutes before hand, and then switch it off. Then, I put in the dough to rise.

4.       After 1 hour, add the baking powder, bicarbonate of soda, salt and the extra 1 cup of plain flour. Stir to combine.

5.       You can use the dough straight away but to make it easier to work with, chill in the fridge, covered, for another hour or even overnight. I usually transfer it to a large bowl, as it’s easier to fit into the fridge.

6.       When it’s time to roll, take half the dough out of the bowl, and place onto a well floured surface. Roll out into a large rectangle measuring approx 30x10 inches.

7.       Pour melted butter over the dough, and brush until it’s even – the more butter, the better!

8.       Sprinkle generously with the sugar, and then the ground cinnamon. Finish by drizzling on a little more melted butter.

9.       Then, starting furthest from you, begin to roll the dough towards you. Roll into a tight log, and pinch the seams together. Place seam side down on the work surface.

10.  Cut into approx ½ inch slices.

11.  Take a few foil pie trays, and brush with melted butter. You could also use normal baking trays but the foil does help cook them better and saves on washing up.

12.  Add the rolls to the tins, and don’t overcrowd them because they are going to rise again.

13.  Repeat the process with the remaining half of the dough.

14.  Cover the tins, and let them rise until the rolls have doubled in size. I put them back into my switched off oven – it’s the warmest place in the house.

15.  Preheat the oven to Gas Mark 5/375F/190C.

16.  Once risen, bake the cinnamon rolls for 15-18 minutes until golden brown.

17.  While they bake, make the maple glaze. Place the milk, melted butter, maple syrup and salt into a jug and whisk. Then, slowly, add enough icing sugar, whisking continuously, until a smooth, thick, pourable glaze is made.

18.  As soon as the cinnamon rolls come out of the oven, pour on the glaze. Be very generous with the glaze, and allow the cinnamon rolls to sit on the counter for a few minutes before digging in. Enjoy!

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Keep me in your duas, please,


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