Oooh, yummy, sticky, buttery, spicy little buns of naughtiness! Cinnamon Rolls. A bit like Chelsea Buns but with a buttery-sweet cinnamon filling instead of fruit.
Here’s the recipe –
14 oz strong white flour
1 oz caster sugar
2 oz softened butter
1/2 tsp salt
2 tsp ground cinnamon
7 floz milk
1 pkt dried yeast
3 oz softened butter
2 oz caster sugar
1 tbsp ground cinnamon
2 tbsp icing sugar
plus sufficient water to produce desired consistency
- Mix the flour and butter together in an electric mixer or rub in by hand.
- Add the sugar, salt, cinnamon, yeast and milk (feel free to warm the milk if you want to) and
- knead either with the dough hook attachment on a very slow setting or by hand for 10 mins until the dough is soft and smooth.
If you’re doing it the same day, cover It with greased cling film or a damp cloth and put in a warm place for about an hour.
This is an enriched dough so you won’t see the spectacular types of rise you see with ordinary breads so don’t worry if it looks a bit tight – the yeast just has to work much harder to push up against the butter.
…and spread it as evenly as possible over the dough.
I popped them in a pyrex dish (where they looked a bit pathetic – check out those tiny end ones!) and let them rise for an hour in a warm place. Thankfully, they filled out and squashed together the way they needed to. Using a high sided cooking dish helps to prevent them expanding away from each other as they rise.
Glaze them with beaten egg (I forgot!) and then into a hot oven at 220C for 12 to 15 mins.
Once cooled a bit, I mixed up some glacé icing and drizzled it over the top.
Delicious and all done in time for brunch!
Don’t be scared, give it a go.