Cinnamon rolls

Sticky, sweet cookies with a filling that turns caramelly, but light and fluffy and… we couldn’t stop at one. 🙂

Browsing the foodporn sites, I found a recipe on the other day for muffin-tin cinnamon rolls and planned on making them on my morning off, but as it turned out, my morning off just happened to coincide with a widespread outage of the fixed-line phone network… Seeing as our internet is currently through the phone cable, that meant no internet, so no access to the recipe. Eek! I’d only read through it once and couldn’t remember the details, but a search through my recipe folder turned up a copy of the recipe for Nazook and I thought I could adapt it to make something resembling what I wanted. Did it ever! 🙂 Not quite the same as the one I had planned on baking but that’s okay because I’ll be baking that one soon.


Makes 24 rolls



325g all purpose (plain) flour
1 x 7g sachet active dry yeast
50g sugar
175g butter, room temperature
1 x 180g tub Greek yoghurt


100g sugar
1 – 2 tsp cinnamon (to taste)
50g butter, melted

25g butter, melted, for brushing tops of rolls


Sift flour into a large bowl, add yeast and 50g sugar and stir to combine.

Add butter and rub in with your fingers until mixture resembles soft breadcrumbs.

Add yoghurt and stir to combine. Use your hands to knead it together for about 10 minutes into a soft dough. It will be very soft and a little sticky – if it’s too sticky to work you can add a touch more flour as needed, but not too much. Wrap the dough in plastic and refrigerate for about 2 hours.

Grease two 12-hole muffin tins with butter and set aside.

Mix 100g sugar and cinnamon together well in a small bowl and set aside.

Turn the dough out and knead lightly, then cut in half.

Roll each half out into a rectangle, about 30cm x 40cm. Brush each rectangle with melted butter.

Sprinkle half the filling mixture evenly over each rolled-out piece of dough. From the long edges, using a bench scraper to help, roll the dough pieces into long loaves.

Cut each roll into 12 equal pieces and place in the wells of the muffin tins, cut side up.

Cover loosely with plastic wrap and let rise for about an hour.

Preheat oven to 180°C.

Lightly brush the tops of the rolls with melted butter. Bake for 20 – 25 minutes, until rolls are puffed and golden.

Transfer to a wire rack to cool completely.

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