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“delicious. These are just like the rolls my grandma used to make for us growing up.”
1hr 50mins

Ingredients Nutrition


  1. use a roasting pan about 10X13 inch (or a 9X13 inches Brownie Pan).
  2. preheat oven to 450°F.
  3. Combine the flour, sugar, salt, and yeast in a large bowl.
  4. Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
  5. Mix to combine and then knead the dough either by hand or using the douhg hook of an electric mixer until it's smooth and springy.
  6. Form dough into a ball, place in an oiled bowl, cover with plastic wrap, and leave it to rise for about 25 minutes.
  7. Take on third of the dough and roll it or stretch it to fit the bottom of your pan; this will form the bottom of each bun when it has baked.
  8. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of rougly 20 by 10 inches.
  9. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture.
  10. Try to get even coverage on the whole of the dough.
  11. Roll it up from the longest side until you have a giant sausage.
  12. Cut the roll into 3/4 inch slices, which should make about 20 rounds.
  13. Set the rounds in lines on top of the dough in the pan, swirly cut-up side up.
  14. Don't worry if they dont fit snuggly together as they will swell and become puffy when baked.
  15. Brush the rolls with egg and let rise again for about 15 minutes to let them get a little puffy.
  16. Put in the hot oven and bake for 20- 25 minutes (mine were ready in 20).
  17. The rolls should be risen and brown in color.
  18. remove them from the pan and leave to cool slightly on a rack- eat warm.

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