Cinnamon Rolls

What you’ll Need

1/3 cup Colès Vanilla Cream Pudding
1 tablespoon sugar
1/4 cup warm water
1 cup milk
7g active dry yeast
1  large egg
1/4 cup butter, melted
1 teaspoon salt
3 to 3.5 cups all-purpose flour

Cooking time

2 hours

Step 1

Add yeast to a small bowl and dissolve in warm water with 1 tablespoon sugar. In a large bowl, beat milk and pudding with whisk and allow to stand for at least 1 minute. Add egg, melted butter, salt, dissolved yeast and 2 cups of flour and beat until smooth. Gradually stir in remaining flour to form a soft sticky dough.

Step 2

Grease bowl and set aside. Place dough onto a floured kitchen surface and knead gently for 6-8 minutes or until elastic. Add dough into greased bowl and cover with cling film. Place in a warm place until doubled for 1 hour.

Step 3

Prepare the filling by mixing sugar with cinnamon, as desired.

Step 4

Once dough is risen, divide in half. Place one portion of dough onto a floured surface and roll into a rectangle. Brush with half of melted butter and sprinkle half of the sugar mixture. Roll up swiss roll style, starting with the long side and pinch seam to seal. Cut into 12 slices. Repeat the same process with the remaining dough and sugar mixture.

Step 5

Place slices in a greased baking pan with the cut side down and and cover with a kitchen towel. Allow to rise until almost doubled for at least 45 minutes in a warm place. Preheat oven to 180°C.

Step 6

Bake for 20-25 minutes or until golden brown.

Step 7

For the frosting, beat butter until creamy. Beat in Colès Vanilla Cream Pudding and water until desired consistency is reached. Spread over warm rolls. Serve warm.

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