Wednesday, 18 December 2013

Guest post { dixxgina) Cinnamon Rolls

Hi! I'm Dixx <>, from
imeowlife<> and
Amy was kind enough to let me write a guest post on her blog. I decided on
Cinnamon Rolls, cause I never tried them and they sound kind of festive to
me. Here we go:


**for the rolls:*

600g white flour

25g regular or dry yeast

70g melted cool butter

200ml warm milk

75g sugar

2 eggs

pinch of salt

**for the filling:*

90g room temperature butter

200g brown sugar

10g cinnamon powder

**for the glaze:*

50g room temperature butter

100g vanilla powder sugar

10ml milk
First, I'm sorry that it's only in grams, I tried to make the conversions,
but they didn't really sound right to me, since I know nothing about cups
and stuff. You can find online convertors and maybe you'll understand them

This is really a easy-peasy recipe and I bet lots of you know how to make
it, but if you don't, here you go. I was scared of making it at first, but
then I saw it's very simple. Steps:

*1*. mix all the ingredients for the rolls in a bowl, start with a spoon
and finish with your hands. I found that I needed a bit more flour, so if
it's runny, don't be shy and add some more. it should be soft and slighly
sticky, but you should be able to get it from the sides of the bowl. now
leave the dough to rise for an 1 hour or until it's double in size.

*2*. in the mean while, mix the ingredients for the filling really well
until you get a paste.
*3*. spray your pan with oil or use a baking sheet. now turn on your oven
and let it heat.

*4*. spread the dough on your table or counter that's already sprinkled
with flour, so the dough doesn't stick. put on the filling and try to make
a roll, then cut in pieces of 3cm. put the slices in the pan (I made 2
rounds, cause I only have a pan) and leave them about 30 minutes in a warm
*5*. put the pan on a rack in the middle of the oven and bake for 10 to 15
minutes on 180 °C. watch them from time to time to not get burnt. you can
check when they're ready by sticking a tooth pick in one of them, roll it
and take it out. if it's clear, they're ready, if it has dough on it, leave
them a bit more.

*6*. place on a cooling rack and make the glaze. my glaze turned out to be
made of less butter and more milk, it kinda sinked in like a syrup and it
was delicious. I just powdered again with sugar for looks.





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    ~ Shivani