Step by step method

1. 1. Preheat the oven to 180°C.
2. 2. Grease a 20cm cake tin and set aside.
3. 3. In a mixing bowl, whisk together flour, salt, sugar, and cinnamon.
4. 4. In a separate bowl, whisk eggs, milk, yoghurt, and melted Stork White Baking Margarine until well combined.
5. 5. Add the wet ingredients to the dry ingredients and mix until a firm dough forms, using your hands if needed.
6. 6. In a small bowl, mix brown sugar, cinnamon, and softened Stork White Baking Margarine to create the Cinnamon-Sugar Spread.
7. 7. Roll out the dough on a floured surface into a rectangular shape that fits a standard baking tray.
8. 8. Evenly spread the Cinnamon-Sugar Spread over the dough.
9. 9. Roll up the dough from the shorter side, tucking it in gently.
10. 10. Using a serrated knife, cut into 8 equal pieces. Arrange the rolls in the prepared cake tin.
11. 11. Bake for 35-40 minutes, or until golden brown.
12. 12. For the glaze, mix icing sugar and milk until smooth. Drizzle over the warm cinnamon rolls before serving.

13. 💡 Tip:

14. Best enjoyed warm for a soft and gooey texture!