Cinnamon rolls recipe
Makes 12 rolls
Dough:
2 Medium sized Baatay of Selfrising or Unbleached flour
1 Spoon sugar
2 Full spoon’s of baking powder
½ Medium sized Baata of ghio or homemade butter
¾ Medium sized Baata of warm milk
Filling:
2 Spoon’s of ghio
¼ Medium sized Baata of brown sugar
1 Leved spoon grounded cinnamon
Preheat oven to 450°F/ Gasmark 8.
Dough
Step 1: Sift together dry ingredients in a large sized Baata
Step 2: Add warm ghio or homemade butter and mix with a fork or hands to form a slightly crumbly mixture
Step 3: Gradually stir in warm milk and form into a soft dough. The dough should not be too wet or too dry
Step 4: Kneed dough for 1 minute and put aside to rest whilst the next step is done
Filling
Step 5: Mix ghio/ homemade butter, cinnamon and brown sugar together
Rolling
Step 6: Roll dough into a rectangle shape roughly 1cm thick
Step 7: Spread filling over dough evenly
Step 8: Roll up the rectangle dough with the filling facing inwards and pinch seam together at the end of the roll
Step 9: Cut into even slices with a sharp knife (around 12 slices)
Step 10: Place on a greased thaal/ tray and flatten gently
Baking
Step 11: Place in oven for 8 minutes
Bake till slightly golden and finish with an icing sugar glaze.
Jatinderpal Singh
Dough:
2 Medium sized Baatay of Selfrising or Unbleached flour
1 Spoon sugar
2 Full spoon’s of baking powder
½ Medium sized Baata of ghio or homemade butter
¾ Medium sized Baata of warm milk
Filling:
2 Spoon’s of ghio
¼ Medium sized Baata of brown sugar
1 Leved spoon grounded cinnamon
Preheat oven to 450°F/ Gasmark 8.
Dough
Step 1: Sift together dry ingredients in a large sized Baata
Step 2: Add warm ghio or homemade butter and mix with a fork or hands to form a slightly crumbly mixture
Step 3: Gradually stir in warm milk and form into a soft dough. The dough should not be too wet or too dry
Step 4: Kneed dough for 1 minute and put aside to rest whilst the next step is done
Filling
Step 5: Mix ghio/ homemade butter, cinnamon and brown sugar together
Rolling
Step 6: Roll dough into a rectangle shape roughly 1cm thick
Step 7: Spread filling over dough evenly
Step 8: Roll up the rectangle dough with the filling facing inwards and pinch seam together at the end of the roll
Step 9: Cut into even slices with a sharp knife (around 12 slices)
Step 10: Place on a greased thaal/ tray and flatten gently
Baking
Step 11: Place in oven for 8 minutes
Bake till slightly golden and finish with an icing sugar glaze.
Jatinderpal Singh