For the love of bread – Part II – Sunday Morning Cinnamon Rolls


Last Sunday I decided to whip up a treat for the boys, cinnamon rolls. I don’t have one go-to recipe for cinnamon rolls, so whenever I’m making bread, whether it be whole wheat or white, I usually reserve half of the dough, roll it out and make it into cinnamon rolls or cinnamon bread. You can’t really go wrong by adding butter, cinnamon and brown sugar!

For this batch, I wanted a fluffier batter so I used Robin Hood’s Egg Bread as my source of inspiration. I changed it up a little bit. Here is my interpretation:



1 cup of water

3 Tbsp Sugar

1 Tbsp Butter

1 Tsp Salt

2 eggs beaten

3-4 cups Unbleached White Flour

2 1/4 Tsp Fleishman’s Quick Rise Instant Yeast (I use this yeast because I can omit the first rise which saves a good hour in the process)

Vegetable oil for greasing the bowl when you let the dough rest.


3 Tbsp melted butter

4 tsp cinnamon (adjust to taste)

1 cup brown sugar

Extra butter to grease your baking pan.


For the bread, start by putting the water, butter, sugar and salt into a pan. Heat on medium until the butter is just melted. This should be warm enough to activate the yeast in the dough. I tend to ‘wing’ it and hope the temperature is right but, if you want, you can use a thermometer and make sure it is between 120°F – 130°F.

Mix 1 cup of flour and the yeast in your mixing bowl. Next add in the warmed ingredients and the beaten eggs. Using the dough hook, beat on medium for about 1 minute. Start adding the flour about 1/2 cup at a time until the dough does not stick to the side of the bowl. At this point kneed the dough for about another 2 minutes with your machine until it reaches that wonderful smooth texture. You can do this process by hand as well, but it will take longer.

Form the dough into a ball and put it in a oiled bowl. Place a towel over the top and let rest for 10 minutes.

At this point sprinkle some flour on your counter and roll out the dough into a rectangle (about a quarter of an inch thick).


Spread the melted butter and sprinkle on the brown sugar and cinnamon. I would recommend going with your gut, adding more or less cinnamon and sugar based on your personal preference.


Next roll up the cinnamon roll and cut it into approximately 1 inch slices.


Place the slices into a greased pan. If you like your cinnamon rolls more sticky you can put some extra butter and sugar in the bottom of the pan.


Cover the cinnamon rolls with a tea towel and let them rise until they double in size. This can take 45 minutes to an hour.

Once risen, put the cinnamon rolls into a preheated 350°F oven until golden brown (20-30 minutes).

We love to eat these straight out of the oven with a cup of coffee. For an added treat, drizzle a little icing on top. A little slice of heaven!


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