Cinnamon rolls (makes 8-10 rolls, depending on thickness)
A delicious, quick, tea time treat. I would definitely make a double batch! :)
Method:
In a bowl, sieve together flour and baking powder.
Rub in margarine (with a wooden spoon)
Add sugar and milk, to create a soft dough
On a floured surface, roll dough into an oblong +-1cm thick
Spread soft margarine on dough and sprinkle with cinnamon and sugar
Roll up like a swiss roll and cut into 2cm slices
Place slices 'cut side' down on tray (grease your tray or use baking paper)
Bake at 200 degrees for 15mins
For the icing:
Mix icing sugar and hot water and pour over rolls while they are still warm.
The icing mustn't be too runny, it must pour easily but not run everywhere. You can add more icing sugar or wait for it to cool if it's too runny.
In a bowl, sieve together flour and baking powder.
Rub in margarine (with a wooden spoon)
Add sugar and milk, to create a soft dough
On a floured surface, roll dough into an oblong +-1cm thick
Spread soft margarine on dough and sprinkle with cinnamon and sugar
Roll up like a swiss roll and cut into 2cm slices
Place slices 'cut side' down on tray (grease your tray or use baking paper)
Bake at 200 degrees for 15mins
For the icing:
Mix icing sugar and hot water and pour over rolls while they are still warm.
The icing mustn't be too runny, it must pour easily but not run everywhere. You can add more icing sugar or wait for it to cool if it's too runny.
tips
* No need for a mixer, mix in a bowl with a wooden spoon
* You can heat the margarine slightly to help mix it in
* If you add too much milk, you can add extra flour
* Put you knife in flour every time you cut the slices, to prevent it from sticking
* Keep a close eye on your rolls, so that they don't burn
* You can heat the margarine slightly to help mix it in
* If you add too much milk, you can add extra flour
* Put you knife in flour every time you cut the slices, to prevent it from sticking
* Keep a close eye on your rolls, so that they don't burn