Cinnamon Rolls

There is something about a warm, soft Cinnamon roll that I can never resist whenever I go to the United States: basically, I am addicted to them and here is my latest attempt at a healthier option…It is a real quick one too!


Makes 9


  • 180g/ 1½ cup plain flour { I advise against wholewheat as it will make the dough a little tough}
  • 50g/ ¼ scant cup caster sugar
  • 1 sachet/ 2 tsp active dry yeast
  • ½ tsp salt
  • 1 sachet/ 28g Vanilla pudding instant powder ( it does something to the dough, the Americans swear by it and I am lucky enough to be able to get some on my travels), 1 tbsp on the side
  • 125ml/ ½ cup warm milk (45°C or 110°F, it really needs measuring)
  • 3 Tbsp oil
  • 1 egg
  • 1 cup finely grated carrots
  • an additional 30 to 40g/ ¼ cup flour to get the dough just right, it will depend on the humidity in your kitchen on the day


  • 1 large Tbsp Vanilla pudding powder (taken from the above sachet) + ground cinnamon (to taste) + brown sugar (2 or 3 tsp) + 1 tsp cinnamon extract and enough water to make into a paste ( could use melted butter if preferred)
  • For the boys: Nutella


  • In a stand mixer, combine all the dry ingredients (first 5)
  • Stir in the milk followed by the oil and the egg, slightly beaten. Beat on high for 3mn
  • Add the carrots
  • Add the extra flour, as required until you get a consistent dough
  • Knead the dough on a floured surface for a good 5mn ( use a timer!)
  • Put in a lightly greased bowl, cover with cling film and set aside in a warm place for 10 to 15mn


  • In the meantime, prepare your filling and a round or square pan, as preferred (8 or 9″/ 20cm)
  • Put the dough onto your floured surface and roll into a rectangular shape about 50x30cm/ 20×12″
  • Spread your chosen filling ( I used both) and roll the dough, not too tightly, starting at the shorter end


  • Cut the ends (about 1cm) and cut into 9 even slices. Arrange them into your pan


  • Cover with cling film and set aside in a warm place for about 1hr½ until it has doubled in size or no more space to spread out


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and bake for about 15mn, until golden
  • Let them cool in the pan for 10mn before frosting


  • White frosting (used  for my cinnamon rolls top 2 on the right, and some chocolate ones): icing sugar+ 1tsp vanilla extract + milk, mixing it till you reach spreading consistency
  • Chocolate icing: icing sugar + 1tbsp cocoa powder + milk


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