I love cinnamon rolls! Absolutely love them. Warming, gooey, sweet, perfect with a steaming mug of coffee for elevenses on a frosty morning. That said, until yesterday I only ever attempted to make my Cinnamon Swirl Scones, the simple, quick and easy cousin of this yeast infused doughy delight. However, I bit the bullet and decided to have a go. After checking out a few different recipes, I did the following:
In a saucepan lightly heat:
1.5 cups semi skimmed milk
0.5 cup double cream
0.5 cup sugar
0.5 cup vegetable oil
In a mixer bowl measure out 4 cups plain flour and two and a quarter tsps of quick yeast, 1 tsp baking powder and a 1/4 tsp bicarb.
When the milk mixture is luke warm set the dough hook going on your mixer and drizzle in the milk. You should end up a wet dough like this:
Cover with clingfilm and leave somewhere warm to rise for an hour or so. You should end up with this:
Now mix in an extra 0.5 cup of flour before turning out onto a floured surface.
Roll out into a rough oblong shape about half an inch thick.
Brush with approximately 75g melted butter, before sprinkling generously with ground cinnamon, dark brown sugar and light brown sugar.
Roll up before slicing into half inch thick slices.
Grease a few round tins. How many you need obviously depends on the size of them. I bought some disposable foil containers with lids and needed five of them for this amount of dough. I could fit five rolls in each.
Leave them to prove for another half an hour somewhere warm.
Bake for 15 minutes at 160oC.
Now, ordinarily at this point I’d ice them. However these are going to be frozen for Christmas, so I’ll ice them in due course. However, here’s my Cinnamon icing recipe for you. To a kilo of icing sugar add a tablespoon of ground cinnamon, a tablespoon of vanilla syrup and a tablespoon of camp coffee syrup. Set the mixer going on low and drizzle in a bit if milk until you have a very thick but pourable icing. Divide between the five trays of rolls while they are still hot, and serve. Delicious! Enjoy!