Cinnamon Rolls

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Cinnamon roll

Makes 12 rolls



  • 2 Medium sized Baatay of Self rising 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


  • 2 Spoon’s of ghio
  • ¼ Medium sized Baata of brown sugar
  • 1 Leved spoon grounded cinnamon


Preheat oven to 450°F/ Gasmark 8.

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

Step 5: Mix ghio/ homemade butter, cinnamon and brown sugar together

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

Step 11: Place in oven for 8 minutes

Bake till slightly golden and finish with an icing sugar glaze.

Recipe by: Jatinderpal Singh Source: [1]

Fresh batch of Cinnamon rolls