• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com