Cinnamon Rolls
Dough
120 ml warm water
2 1/4 tsp yeast
50 gr sugar, caster preferred
1/2 tsp salt
120 ml milk
60 gr butter - unsalted
490 gr plain flour
2 large eggs
Filling
60 gr butter – unsalted – room temperature to soften it
90 gr. Brown sugar – I prefer Demerara for the richer flavour
1tbsp ground cinammon
Glaze
1/2 cup icing sugar
1 - 2 tbsp single cream
1/2 tbsp vanilla extract
Method:
1. First make the dough, starting off by using the dry yeast to the warm water. Please be careful to make sure the water is not too hot as that will kill the yeast and prevent your dough from rising.
2. Next put the milk and butter into a saucepan and warm it through gently until the butter melts and then immediately remove it from the heat to cool.
3. Take a large bowl, mix the sugar and salt together and then add the warmed butter and milk mixture, and stir to incorporate everything.
4. Once everything is mixed then add the warmed yeast mixture and the flour at the same time and mix thoroughly until you get soft dough. If you have a stand mixer then use the dough hook. If not, get ready for a workout and do it by hand!
5. Take the dough and put it into a lightly floured board, then knead by hand for a couple of minutes or until it has a silky, soft texture. It can be a little bit sticky but it cannot be firm to touch.
6. Now it is time to prove your dough and let it rise. Place it into a large, lightly greased, bowl and cover with cling film/ Don’t put the cling film on too tightly as the dough needs to roughly double in size. This should take about an hour or so. If you have one, use a proving drawer, otherwise just find a warm place.
7. When the dough is nicely risen, take it out of the bowl and gently knock the air out of it. You then have to knead it again, but only gently and only for a minute or so.
8. Gently roll and shape the dough in to a large rectangle, roughly 25 cm x 40 cm.
9. Now we start to make the delicious cinnamon filling by spreading the butter all over the dough.
10. Mix the brown/demerara sugar with the cinnamon and sprinkle evenly across all of the butter.
NB: I say I prefer demerara or other unrefined sugars for this type of filling as I like the molasses or treacle type flavour they bring to the dish. If you prefer use, standard brown or golden granulated sugar, it is your choice.
11. Time to roll up the dough though remember to roll from the ‘short end’ to get the best size rolls when finished, and then cut into 12 pieces.
12. Proving time again! Place your rolls into a baking tray with enough space between them to give them enough space to rise nicely. Some people prefer them to be completely separate, others like them to join together like the classic Chelsea Bun shape.
13. As before, cover the buns with cling film, loosely, and leave in a warm place or proving drawer for about 30 minutes or until they are well risen.
14. When they are risen, it is time for baking so ensure you preheat the oven to Gas Mark 4/180 c (160 c if using a fan oven)
15. The buns should take between 20-25 minutes depending on your oven, and they are ready when golden brown on the top.
16. When the buns are out of the oven and cooled, it is time to glaze them.
17. Mix the icing sugar, cream and vanilla together until thoroughly incorporated and you achieve a pouring glaze or icing. Add a bit more icing sugar if it is too thin, you can do this to taste, and then decorate the buns. I just drizzled the glaze over as you can see.
18. Eat & Enjoy!
