On to the plate

Experimenting with flavours, colours and style of food served at our place

Cinnamon Rolls–oh so sweet


I’ve been wanting to make Averie’s Cinnamon Roll recipe since it was posted. Okay it’s not like a huge amount of time has passed, but it’s been on my mind ever since. So it’s great to finally tick this one off, and let my mind go to the next thing.

I had not planned to do anything huge on ANZAC day, it was going to be a bit of a blob out day. Well I made Lasagna in the afternoon, along with fresh pasta. So yeah, just cruising through the day.

But what a great way to start of the day with these cinnamon rolls. We had them for lunch.

Cinnamon Roll

You can head over to Averie’s blog (link above) for the recipe.

While Averie suggested you read the recipe 3 times, I still made a mistake. I had read through Averie’s description of how she made the recipe and got all the way through to the list of ingredients (3 times) but never really got to all the directions.

For me, given the way in which I was following along, it would have been better to list the flour as:

4 1/4 cups – divided.

So the mistake I made was to measure out the ingredients as I was reading through the list, and throwing in ALL of the flour when I should have started with 4 and added the other 1/4 as needed.

For all that the scrolls worked out fine, though I believe they would be fluffier had I not included the other 1/4 cup.

So now for a stack of photos. I find photos really helpful when baking bread.

Making the dough

The dough should have been a bit stickier than it was. Averie describes it as tacky and it should stick to the bottom of the bowl but come away clean from the sides. Mine came away clean for everywhere. Yes I thought about adding a bit more buttermilk or butter but I’d already made one mistake, I don’t know bread enough to know if I can get away with those sorts of ad-hoc changes.

cinnamon roll filling

Mr Fussy is not keen on cinnamon, not at all. I was a little apprehensive about making the recipe but I really like Cinnamon. It didn’t want to make something Mr Fussy wouldn’t eat, where he had to fix something different for his lunch. But he was reluctantly okay with it, and more ok with it when I said I could add sultanas. There’s no measurement, but a scattering of sultanas over the brown sugar/cinnamon mixture.

I used only 2 teaspoons of cinnamon, just to keep the peace.

rolling the dough

It goes brown sugar, cinnamon, sultanas and roll.

This was one dough that I needed to roll. Usually I can just push it about with my hands. I’m certain the extra 1/4 cup made all the difference here too.

cutting and 2nd rise

Pinching the end is probably the hardest thing for me. Sometimes it just wont stick to itself. So be careful not to put butter on the edge you’ll be pinching to the dough, but i think it’s ok to have spread the filling to the edge of the other sides, though you might find some of it spills out of the ends.

You may not be able to see it, but in the top right photo is nylon thread I had and used to cut the roll. This made a really clean cut without squishing the roll. However my fingers got a bit slippery and that made it harder to keep hold of the thread. Make sure that get both ends of the thread to meet before pulling to make the “slice”. You can see that my slices are nice and clean, but not necessarily even. The bottom right photo is after the rolls have been left for a second rise. You can see that they rose a little more.

Cream cheese lemon frosting

And then comes the frosting. You can make this while the rolls are baking.

I prefer a more subtle cream cheese flavour and I love citrus so I made up my own frosting. You can leave the lemon juice out if you prefer, you may need to adjust with more cream (or replace with milk if you wish). I also didn’t make as much as Averie suggests. When I served these and explained there was just half the frosting of the original recipe, Mr Fussy commented there’s a reason America has such an obesity problem. Not that Averie used all her recipe, she goes on to explain how long the frosting can be kept in the fridge or how long you can freeze it for.

Cream Cheese Lemon Frosting


  • 55gm butter, softened
  • 65gm cream cheese
  • 2 cup icing sugar
  • 1/2 tsp vanilla extract
  • Juice from 1/2 lemon
  • 2 tbs cream


  • Cut the cream cheese up into 2cm cubes.
  • Place the cream cheese in the microwave for 10 seconds to soften slightly
  • Add to a mixing bowl the butter and cream cheese.
  • Using a hand mixer or wooden spoon, or a stand mixer cream the butter and cream cheese until soft and fluffy.
  • Add the vanilla extract, lemon juice and beat in.
  • Add the icing sugar and with the mixer on low, mix until the icing sugar is fully incorporated. If you’re mixing with a wooden spoon you can take a reprieve and not beat so vigorously.
  • Add cream a little at a time until you reach your desired consistency.
  • Continue to beat until light and fluffy.
  • Spoon over the rolls as soon as they are out of the oven.

baked and frosted

I think we can all agree that there’s plenty of coverage of frosting. I used a good dessert spoon on each of the rolls. I think waiting several minutes wouldn’t hurt because the frosting started to melt and slide off the rolls. You want it to seep into the cracks though.

And several photos of these delicious, but very sweet rolls. Mr Fussy would only have a second if it was small. So much for trying to cut them all evenly.

Melted brown sugar

The brown sugar was bubbling up between the rolls. It never burnt. It was absolutely lovely using the now cooled slabs of melted brown sugar to scoop up the remaining frosting that had pooled in the bottom of the dish.

a smattering of sultanas

And the sultanas that made this recipe alright with Mr Fussy. He said he was fine with the rolls, he didn’t find the amount of cinnamon I added obvious.

With adding sultanas to the filling, I had to push the sultanas into the cut rolls so that they wouldn’t be exposed so much and burn. Nothing worse than biting into a sweet roll and getting carbon sultana spoiling it.

cinnamon roll texture

And the texture of the bread. As I mentioned earlier, I think this would be even fluffier had I not added the extra 1/4 cup of flour.

We had so many of these. The next day we each had one. I had it as is, Mr Fussy microwaved his for 15 seconds and I didn’t ask what my MIL did. But it’s true that these are perfect the day they are made and not nearly as nice the following day.

Today, yes there were more! I put the oven on 100 and left the rolls in there (frosting and all) for 15 minutes. They were nicely warmed through with made all the difference, but still nothing beats a fresh out of the oven roll.

I’ll be making this recipe again. I can’t wait to see the difference with just the 4 cups of flour.

Oh, and I measure the flour. Each cup is 150gm. At least that’s what I use. It’s so hard to know how each person measures their flour and even following the same method can still result in a different volume.


5 thoughts on “Cinnamon Rolls–oh so sweet

  1. Oh boy! Just when I am on week two of 5:2 and doing well. it never ceases to amaze me how much detail,you put into your posts. Such great instructions and wonderful notes to help anyone following along. Bet you are very thorough in your professional life too.

    By the way, and changing the subject, have you ever tried Halawe? Bought some from our local mediteranean store – wonderful sprinkled on our yoghurt and banana dessert.

    • Hi Alison, you’re on week 2 of 5 of what? Yeah I’m one of those annoying fastidious people that has ample of notes and thrive on the little details. I had to search what Halawa is, I could only find it by replacing the “e” with “a”. This is what I found: http://goo.gl/sbCdZ. I have to say it didn’t really appeal to me when reading it. But if someone make it for me I’d give it a try 🙂

  2. Thanks for making my recipe and for your very detailed post and for linking back to my site for the recipe – I appreciate all!

    As for the extra 1/4 cup flour, I don’t know if it would make the hugest, hugest difference in the world but maybe just a bit fluffier. There are times I could make these rolls and only use 3 1/2 cups flour. My climate is dry and I can ‘live with’ extra sticky and tacky dough and some people get frustrated and the cure is adding more flour; but if you can resist it, do so. Add 3 cups next time to your mixing bowl to start and then sprinkle in as little as possible…and if making these on a dry day (not humid), even better. Regardless, they look gorgeous AND love your slices. So perfect! And the frosting sounds lovely!

    • Thanks for the follow up Averie. I’ll start with 3 cups next time and see where I get to. Christchurch at this time of year is beginning to get really cold. That’ll make rising a little more time consuming but I’ll follow your suggestion of whipping the oven on for a minute to keep things warmer.

  3. Pingback: CRACK STICKS | ecrecipe

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