Cinnamon rolls recipe

Makes 12 rolls

Dough:
2 Medium sized Baatay of Selfrising or Unbleached flour
1 Spoon sugar
2 Full spoon’s of baking powder
½ Medium sized Baata of ghio or homemade butter
¾ Medium sized Baata of warm milk

Filling:
2 Spoon’s of ghio
¼ Medium sized Baata of brown sugar
1 Leved spoon grounded cinnamon

Preheat oven to 450°F/ Gasmark 8.

Dough
Step 1: Sift together dry ingredients in a large sized Baata
Step 2: Add warm ghio or homemade butter and mix with a fork or hands to form a slightly crumbly mixture
Step 3: Gradually stir in warm milk and form into a soft dough. The dough should not be too wet or too dry
Step 4: Kneed dough for 1 minute and put aside to rest whilst the next step is done

Filling
Step 5: Mix ghio/ homemade butter, cinnamon and brown sugar together

Rolling
Step 6: Roll dough into a rectangle shape roughly 1cm thick
Step 7: Spread filling over dough evenly
Step 8: Roll up the rectangle dough with the filling facing inwards and pinch seam together at the end of the roll
Step 9: Cut into even slices with a sharp knife (around 12 slices)
Step 10: Place on a greased thaal/ tray and flatten gently

Baking
Step 11: Place in oven for 8 minutes

Bake till slightly golden and finish with an icing sugar glaze.


Jatinderpal Singh

Vaah Jatinderpal Singh jee Vaah! Yummy!

Kulbir Singh

sounds hard to make for novices!

bhai jatinderpal singh open a khalsa bakery chain in toronto, england and don't forgot Amritsar Sahib!

yum.... finally got around to making them