Cinnamon Rolls

Cinnamon Rolls

The aroma of these freshly baked cinnamon rolls will get your entire neighbourhood in your kitchen. Our guest blogger Naina Trehan confirms this claim.

Cinnamon Rolls



For the dough:

  • Flour - 2 ¾ cup
  • Sugar - 2 tbsp
  • Baking Powder - 1 ¼ tsp
  • Baking Soda - ½ tsp
  • Salt – pinch
  • Milk - 1 ½ cups
  • Unsalted Butter - 6 tbsp (Melted)


For the filling:

  • Unsalted Butter - 2 tbsp (Melted)
  • Sugar - 2 tbsp
  • Cinnamon – 1 tbsp


For the glaze:

  • Confectioners Sugar – 2 cups
  • Milk – 1 tbsp



For the dough and filling:

  • Whisk together the flour, sugar, baking powder, baking soda, and salt in the bowl
  • Add the milk and melted butter and mix until a dough starts to form.
  • Transfer the dough to a lightly floured surface and begin kneading the dough with your hands until a dough ball forms.  If the dough starts to become too sticky, add more flour a little bit at a time
  • Now roll out the dough into a large rectangle that is about ¼-inch thick.
  • Combine the sugar, cinnamon and melted butter for the filling in a small bowl and then spread it on the dough; being sure to cover the complete surface
  • Starting with the shorter end of the rectangle, slowly roll the dough up into a long, tight log.
  • Flour the edges of a sharp knife, and carefully cut the log into 1 to 1½-inch thick rolls.  To cut the rolls, rock your knife back and forth, being careful not to press too much into the dough.
  • Place the rolls on the prepared baking sheet, and bake the rolls until the dough starts to turn a light golden brown, about 10-15 minutes.
  • Remove the rolls from the oven, and allow them to cool


For the glaze:

  • Whisk together confectioners sugar and milk in a medium bowl until the glaze is lump-free and has a thick,  liquidy consistency.
  • If the glaze is too thick, add more milk a little bit at a time, and if it too thin, add more confectioners sugar.


To serve, drizzle the glaze over each cinnamon roll.  If you are not serving the rolls immediately, wait to glaze the rolls just before eating.



Naina can be followed at

Be Sociable, Share!

Comments are closed.

  • Facebook
  • Twitter