Quick Cinnamon Rolls

What you need -

150g flour (maida)

¾ tsp dried yeast

1.5 tsp caster sugar

2 tbsp olive oil plus more

¼ tsp salt

65 ml lukewarm water

Cinnamon & Raisin:

3 tbsp butter, softened

1 tbsp cinnamon

1/4 cup brown sugar

1/2 cup raisins

Putting it together -

To make the dough, start by putting the yeast in water with the sugar. Leave for a few minutes till bubbles form and the yeast is dissolved.

Combine the flour, salt, oil in a bowl. Add the yeast mix and bring the dough together. Transfer to a lightly oiled surface and knead for 3 min till elastic and soft. Add a little more oil if dough sticks to your hands.

Transfer the dough to a lightly oiled bowl and cover with cling wrap and a tea towel. Leave to rise in warm place for 40 minutes until double.

On a lightly floured surface, roll the dough out into a rectangle so that the longest side is towards you, parallel to the work surface.

Combine the cinnamon and sugar in a bowl. Spread the butter over the flattened dough, sprinkle over the cinnamon sugar mixture and then the raisins. With the longest side still towards you, roll the dough into a long log.

Preheat the oven to 200 C.

Brush the top of the log with oil. Cut the rolls into equal proportion and transfer to a parchment paper lined baking tray. Cover with a damp tea towel and allow to rise for 10 minutes

Bake for about 8-10 minutes until golden- brown. Allow it to cool and dust with icing sugar.

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