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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