Oat and Cinnamon Breakfast Rolls


Preparation info

  • Difficulty


  • Makes


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

The combination of sugar and cinnamon is perfect at breakfast, especially with a cup of aromatic coffee. Fresh bread provides a great opportunity to get children involved in kneading and shaping. You can prepare these rolls the night before, keeping the shaped, uncooked dough in the refrigerator overnight for baking the next morning.


  • 350 g/12 oz/3 cups strong white bread flour
  • 115 g/4 oz/1 cup quinoa flakes
  • 50 g/2 oz/scant ½ cup rolled oats
  • 10 ml/2 tsp easy blend (rapid-rise) dried yeast
  • 7.5 ml/ tsp salt
  • 30 ml/2 tbsp soft light brown sugar
  • 10 ml/2 tsp ground cinnamon
  • 175 ml/6 fl oz/¾ cup boiled water
  • 175 ml/6 fl oz/¾ cup milk
  • a little milk and 10 ml/2 tsp soft light brown sugar, to glaze
  • butter and clear honey or fresh fruit, to serve


  1. Sift the flour into a large bowl, then stir in the quinoa flakes, oats and dried yeast. Make a well in the centre.
  2. Mix the boiled water with the milk to make a lukewarm liquid, then add this to the dry ingredients, stirring to form a pliable dough.
  3. Transfer the dough to a floured board and knead for 5-8 minutes by holding the dough with one hand and stretching it with the palm of the other hand. Turn the dough and repeat this action until the dough is smooth and elastic. Alternatively, knead with a dough hook in an electric mixer for 3-4 minutes.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth and leave in a warm place for 1-1½ hours, until nearly doubled in size.
  5. Knock back (punch down) the dough and knead for a further few minutes by hand, or with an electric dough hook.
  6. Divide the dough into 12 rolls, plaiting (braiding) or shaping them as desired. Place on greased baking sheets.
  7. Glaze the rolls with milk, sprinkle with light brown sugar and leave to prove for a further 20 minutes in a warm place. Preheat the oven to 220°C/425°F/Gas 7. Or, if you want to cook them fresh for breakfast the next morning, place the trays in the refrigerator at this point.
  8. Bake for 12-15 minutes, until the rolls are risen and golden and sound hollow when tapped. Allow to cool on a wire rack for 15 minutes. They are delicious served warm with clear honey and a platter of fresh fruit. If cooking the next morning, remove from the refrigerator and bring to room temperature while the oven heats.


Add a mashed banana and 30ml/2 tbsp finely chopped walnuts with the liquid to make Banana and Walnut Rolls.

Nutritional Information, per 2 rolls: Energy 330kcal/1397kJ; Protein 12g; Carbohydrate 65g, of which sugars 8g; Fat 4g, of which saturates 1g; Cholesterol 4mg; Calcium 162mg; Fibre 2g; Sodium 462mg.