Cinnamon rolls are one of my favourite tea time treats. I am not a fan of the normal confectioners sugar glaze so i make a coffee caramel with nuts. 

What You'll Need - Makes About 12 Rolls


  • 3 Cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 Tsp salt
  • 1 packet instant yeast 
  • 1/2 cup water
  • 1/4 cup milk 
  • 2 and 1/2 Tbs unsalted butter
  • 1 large egg


  • 3 Tbs butter, softened
  • 1 Tbs ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 Cup Nuts Roughly Chopped.  (I used almonds and Cashews) 

Caramel Glaze 

  • 1/4 Cup Brown Sugar 
  • 2 Tsp Granulated Coffee 
  • 1 Tbs Butter 
  • 1/4 Cup Water
  • 1/4 Cup Nuts, Roughly Chopped. 

Let's Get Cooking - 3 Hours 

  • In a large bowl, mix the water, milk and butter and heat slightly. - Helps quicken the proofing stage of the dough. 
  • Add the yeast into the bowl, sugar, salt and eggs. Combine. 
  • Slowly add the flour and mix until it becomes a sticky dough. 
  • Add flour onto a surface and transfer the dough onto the surface and knead for 5 minutes until dough is smooth (Add flour to your hands if the dough is sticky)
  • Grease the bowl you used with butter and place the dough back in. Cover with a dish cloth or cling film and put aside in a warm area to proof - about an hour.  
  • While the dough is proofing, make the filling. Combine the sugar, cinnamon and chopped nuts. 
  • Once the dough has doubled in size, place it onto a lightly floured surface and roll it out into a rectangle, about 30 x 20 Cms. 
  • Take the 3 tablespoons of butter and apply it onto the rectangular dough using your hands of a brush. Then spread the cinnamon,sugar and nuts mixture all over the dough. 
  • Roll the dough tightly into one long roll. then cut into about 12 even pieces. 
  • Place the rolls on a greased oven tray and cover with a cloth in a warm area to proof for another 30 minutes. 
  • Preheat your oven to 200 degrees Celsius bake
  • Place the proofed rolls into the oven and bake for about 30 minutes until golden brown. Cover the rolls with aluminium foil after 15 minutes to ensure they don't burn. 
  • While the rolls are baking, make the caramel glaze. 
  • In a sauce pan, add the sugar, butter and a 1/4 cup water and allow to simmer at very low heat. 
  • Once the sugar has melted, add the coffee and nuts and allow to simmer for a further 2 minutes and put aside. 
  • Drizzle the glaze over the baked cinnamon rolls and serve