Sunday, 24 July 2011

Cinnamon Rolls


1/4 cup warm water
2 Tsp active dry yeast
2 Tbsp and 1
Tsp Castor sugar, Separated
1 Egg
1/3 cup
Low fat sour cream
2 1/2 Tbps butter, melted
1 Tsp baking powder
1/2 Tsp salt
2 Cups Plain flour
1/4 cup Brown sugar
1 1/2 Tsp Cinnamon Powder


1. Whisk together water, yeast and 1 teaspoon castor sugar in a large mixing bowl; allow to sit 5 minutes.
2. Stir in additional 2 tablespoons castor sugar, egg, 1/3 cup sour cream, 1 tablespoon melted butter, baking powder and salt until well combined. 
3. Stir in flour until well combined and a dough ball forms. Lightly cover bowl and allow dough to rise for 45 minutes.
4. Roll dough out into a thin rectangle on a floured surface, using a floured rolling pin. Brush dough with 1 tablespoon melted butter. 
5. Sprinkle brown sugar and cinnamon on top. Roll dough up and slice into 12 equal pieces. Place on a large greased cookie sheet. Lightly cover and allow dough to rise for 30 minutes.
6. Heat oven to 180 degrees C.
7. Brush cinnamon rolls with remaining 1/2 tablespoon melted butter. 
8. Bake 20 minutes or until golden brown. 
9. Enjoy!

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