Cinnamon Rolls

Here is a recipe I’ve been meaning to try for some time. It requries some forward planning as it uses yeast and also because these yummy treats must be eaten very fresh.

Mmm cinnamon rolls. We’re big fans of cinnamon in this house. Cinnamon-sugar on your toast, plenty of cinnamon in the french toast, dash of cinnamon in my red wine ragu. This recipe makes six regular sized rolls and two itty bitty end bits. Not bad for a lazy Saturday morning breakfast.

Cinnamon Rolls

For the dough:
1/2 cup milk, warmed
1 package dried yeast
1/4 cup white sugar
2 oz butter, softened
3/4 tsp salt
1 egg
2 1/4 cups flour
For the cinnamon filling:
2 oz butter, softened
1/4 cup brown sugar
1/2 tblsp cinnamon
Small pinch of salt

1. Warm the milk gently in the microwave. Add the yeast and stir with a small whisk to mix it up nicely. Set aside.

2. Using a mixer, beat the butter, sugar and salt together. Beat in the egg. Add half the flour then the milk and yeast mixture. Beat until well mixed.

3. Change your beaters to the spiral bread hooks, or if you’re lucky enough to have a Kitchen Aid, attach the bread hook. Gradually add the rest of the flour, mixing continuously. Once it is mixed in, a sticky dough will have formed. Scoop it out of the bowl and drop on a well-floured surface. Flour your hands too. Knead the bread for a good 5 minutes – don’t skimp on the time – lightly sprinkling with flour every now and again to keep the dough from sticking to the counter. After five minutes, it will have a slightly glossy finish and will form into a ball very obediently.

4. Flour the counter top lightly again and roll the dough into a rectangular shape, roughly 1cm thick. Make the cinnamon filling by mixing the softened (not melted) butter, brown sugar, cinnamon and salt together in a bowl. Spread it over the dough using a spatula, keeping about half an inch clear all around the sides.

5. Gently roll the dough lengthways. Using a serrated knife, cut the roll into slices about 1cm thick. Grease the bottoms of a deep-dish muffin tray with a healthy dose of butter and sprinkle a cinnamon+sugar mix on top (pinch of each). Pop the cinnamon rolls into each case. Cover with a tea towel and allow to rise in a warm place for several hours. Cover lightly with cling film and place in the fridge until you’re ready to bake them. Allow them to rest and come to room temperature before they go in the oven. Brush with a little milk and sprinke some more cinnamon+sugar on top.

6. Preheat the oven to 175C/350F. Bake the cinnamon rolls for about 20mins, or until risen and golden. To serve, drizzle with icing made from icing sugar, cream and a dash of vanilla essence. Best eaten warm!


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