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Mix dry ingredients together in a bowl.
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Pour room temperature milk into the dry ingredients and mix.
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Add a tablet of effervescent Vitamin C in the water until fully dissolved. This acts as a bread improver to keep it soft and springy after baking.
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Pour the Vitamin C water into the flour mixture and mix.
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Add olive oil and beaten eggs, mix well.
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Mix all the ingredients thoroughly.
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Transfer dough onto a floured surface and knead for a while.
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Spread softened butter on the dough and knead until the surface is smooth.
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Add more flour if the dough is sticky.
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Sprinkle some flour in a bowl and place the dough inside.
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Cover with a cloth and set aside for about an hour until the dough doubles in size.
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Transfer proofed dough onto a floured surface and knead briefly.
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Divide the dough into halves.
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Roll one half of the dough flat into a large rectangular shape.
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Trim the sides to get straight edges.
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Spread softened butter all over the dough.
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Mix cinnamon powder and sugar in a small bowl.
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Sprinkle cinnamon sugar all over the dough and spread evenly.
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Gently lift up the side of the dough nearest to you and roll the dough towards the other end.
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Cut into 8 - 12 pieces and arrange evenly in a 9 inch round baking pan.
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Add raisins for the other half of the dough (optional).
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Set aside in the oven to rise for an hour (Do not switch on the oven at this stage).
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After cinnamon roll dough has expanded, gently brush with milk before baking.
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Bake in a preheated oven at 160C for about 12-15 mins. Lower temp to 150C and cover with parchment paper after 10 mins to prevent the top from burning.
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Cool cinnamon rolls on a wire rack.