Spiced cinnamon rolls

October 26, 2019 (Last Updated: October 21, 2019)
Spiced cinnamon rolls

The most delicious sweet treat!

Spiced cinnamon rolls

Serves: 8
Total Time: 35 mins


  • For the cinnamon rolls

  • 5 cups SASKO Self-raising Wheat Flour, plus more for dusting
  • 2 cups milk
  • 8 tbsp butter, melted, divided
  • ¾ cup sugar, divided
  • 1 tbsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cardamom
  • ¼ tsp ginger powder
  • 1 tsp salt
  • For the glaze

  • 2 cups icing sugar
  • 1/4 cup milk
  • ¼ tsp vanilla extract



Preheat the oven to 180°C.


Grease a rectangular oven proof dish with non-stick spray or butter and set aside.


To make the filling, mix ½ cup of the sugar and the cinnamon, nutmeg, cardamom and ginger powder and salt in a small bowl. Set aside.


To make the dough, place SASKO Self-raising Wheat Flour and the remaining ¼ cup sugar in a bowl and whisk to combine. Add the milk and 4 tbsp of the melted butter and mix with a wooden spoon until a soft dough forms.


Transfer the dough onto a surface dusted with SASKO Self-raising Wheat Flour and knead until the dough is smooth.


Roll out the dough into an rectangular shape with a dusted rolling pin until it is about 1 – 2 centimeters thick.


Brush 2 tbsp of the melted butter onto the dough and sprinkle the spiced sugar mixture evenly over the top, leaving a border of about 3 centimeters.


Roll the dough into a long log and pinch the seam together at the top.


Cut the dough into about 15 pieces.


Arrange the pieces with the cut-side up in the baking dish and brush the tops with the remaining 2 tbsp of melted butter.


Bake for 20 - 25 minutes until golden brown and puffed up.


In the meantime, make the glaze by whisking together the icing sugar, milk and vanilla extract in a bowl. Set aside.


As soon as the cinnamon rolls are removed from the oven and it has cooled down, drizzle the glaze over the top.

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