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16.03.2016- Adventures in Baking: Cinnamon Rolls

Wednesday, 16 March 2016

With Easter just around the corner, I'm sure I'm not the only one eagerly anticipating a long weekend and plenty of indulgence! Even if you're not overly partial to a chocolate egg (or twelve), there are plenty of other options to get experimenting with, whether you're a hot cross bun fan or fancy a slice of Simnel cake. A few weeks ago, I tried my hand at an alternative Easter recipe (after consulting this article!), and I was pleasantly surprised with how smoothly everything panned out. Cinnamon rolls are one of my usual shop bought favourites, so getting to grips with how to make them from scratch has been on my baking bucket list for ages:

Cinnamon Rolls
Ingredients:
300 ml whole milk, 50g butter, 425g plain flour, 7g fast action dried yeast, 60g caster sugar, 1/4 tsp salt, 1 egg (beaten), oil (for greasing)

For the filling:

75g butter, 50g dark brown sugar, 2 tsp cinnamon, 1/2 tsp salt 

For decoration:
Glace icing

Method
1) Heat the milk in a small pan, bringing to just below the boil. Take off the heat and add the butter, leaving until the mixutre is just warm.
2) Mix together the flour, yeast, sugar and salt in a large bowl. Once the milk is cool enough (it should be warm), make a well in the middle of the bowl. adding the egg followed by the milk. 
3) Combine the ingredients to make a soft dough which comes away from the side of the bowl- there's no getting away from how messy this is, so just embrace it!
4) Lightly oil your work surface before tipping the dough out. Knead for five minutes- the dough will be quite sticky but keep going!
5) Add a little oil and return the dough to the bowl. Cover with a tea towel and leave to prove for thirty minutes- I popped mine in a cold oven and it worked a treat!
6) Whilst the dough is proving, make the filling. Beat the butter, brown sugar, cinnamon and salt together until you get a mixture which is easily spreadable. 
7) Grease a 23cm cake tin.
8) Roll the dough out onto a lightly floured surface. Create a rectangle and spread the filling across the dough. Using the long edge, roll up as if you're making a Swiss Roll. Position on the seam and cut into even slices (I managed to get nine rolls here)
9) Arrange each roll into the tin, leaving an even space between each one. Place the smallest roll in the centre and leave to prove for thirty minutes. You can add an egg wash here for an extra finish too.
10) Heat the oven to 200 degrees fan. 
11) Bake for 25 minutes, or until golden brown. Leave to cool before decorating with glace icing. 
12) Serve and enjoy!


For a first try, I was really pleased with how this bake went! The trick is to keep the faith with dough- even though it's a bit hard to handle to begin with, it does get easier- just be prepared for a little bit of mess!

Let me know how you get on if you give this recipe a go!

(Image credit: Sarah Farrell, please do not reproduce without permission.)

1 comment:

  1. These look so good! A sneaky Starbucks cinnamon roll is always my post-race treat to er, carb re-load! x

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