Well winter is here, and with it comes the excitement of Christmas, market stalls, cinnamon lattes, Christmas baking and sitting in front of the fire on those particularly chilly nights.
This cinnamon roll recipe is a lovely bake, filling your kitchen with the scent of freshly baked bread and cinnamon, but unlike your cinnamon latte from Costa you can have these all year round.
These little rolls are based around a recipe we did at uni last year and are a sweet dough with a wonderful cinnamon filling. Because I've adapted the recipe and used dried fast action yeast there is no need for any knocking back or a second prove which means these can easily be put together on a rainy afternoon. (Or when ever you might fancy- I won't tell if you won't)
Makes 10-12 rolls
Ingredients-
Dough-
Dough-
350g White bread flour
50g Caster sugar
50g Unsalted butter
7g Fast action yeast ( or 1 sachet)
5g Salt
1 Egg- beaten
200ml Water- lukewarm
50g Caster sugar
50g Unsalted butter
7g Fast action yeast ( or 1 sachet)
5g Salt
1 Egg- beaten
200ml Water- lukewarm
Filling-
60g Unsalted butter
30g Caster sugar
30g Dark brown sugar
2 tablespoons Cinnamon
Method-
30g Caster sugar
30g Dark brown sugar
2 tablespoons Cinnamon
Method-
1) Add the flour, sugar, butter, salt and yeast into a bowl and mix the ingredients together, rubbing in the butter at the same time.
2) Add the egg and mix through, then add ONLY 150ml of the water and slowly mix it in. The mixture should start coming together at this stage to form the dough. If your mixture is still too dry, and you have unincorporated flour left at the bottom of your bowl add some of the left over water and continue mixing. (Your dough should be soft and squidgy to the touch, without being too sticky)
3) Kneed the dough for 10 minutes and then put it back into your mixing bowl and cover it with clingfilm so it can rest.- Leave it to rest for 10-15 minutes.
4) Meanwhile you can mix the cinnamon filling- put all of the filling ingredients into another bowl and mix together until it's soft and spreadable.
5) Get your dough from the bowl and roll out into a rectangle approximately 16inches long and between 1/2 and 3/4 of a centimeter thick. It doesn't matter how wide the dough is, the wider the better really because you will be able to get a better spiral pattern, then spread on the cinnamon filling, making sure you cover all the dough!
6) Roll the dough up length ways, so you are left with a sausage about 16 inches long, then cut off the ends and cut into even slices just over an inch in thickness- you should get between 10 and 12 slices out of it.
7) Grease a tin approximately 8x8 inches, or equivalent with butter and place the rolls into it with the spiral facing upwards. - I like to put mine fairly close together so when they prove and bake them touch each other and make a lovely tear and share style loaf.
8) Cover with cling film and leave on a warm place for 60-90 minutes or until doubled in size.
9) Preheat your oven to 200C and bake for 20 minutes. After 20 minutes check the rolls and if they need longer- if you tap the bottom of a roll it should should hollow, if it doesn't cover the top with foil and bake for longer.
10) Remove from the oven and transfer to a wire rack to cool enough to eat!
2) Add the egg and mix through, then add ONLY 150ml of the water and slowly mix it in. The mixture should start coming together at this stage to form the dough. If your mixture is still too dry, and you have unincorporated flour left at the bottom of your bowl add some of the left over water and continue mixing. (Your dough should be soft and squidgy to the touch, without being too sticky)
3) Kneed the dough for 10 minutes and then put it back into your mixing bowl and cover it with clingfilm so it can rest.- Leave it to rest for 10-15 minutes.
4) Meanwhile you can mix the cinnamon filling- put all of the filling ingredients into another bowl and mix together until it's soft and spreadable.
5) Get your dough from the bowl and roll out into a rectangle approximately 16inches long and between 1/2 and 3/4 of a centimeter thick. It doesn't matter how wide the dough is, the wider the better really because you will be able to get a better spiral pattern, then spread on the cinnamon filling, making sure you cover all the dough!
6) Roll the dough up length ways, so you are left with a sausage about 16 inches long, then cut off the ends and cut into even slices just over an inch in thickness- you should get between 10 and 12 slices out of it.
7) Grease a tin approximately 8x8 inches, or equivalent with butter and place the rolls into it with the spiral facing upwards. - I like to put mine fairly close together so when they prove and bake them touch each other and make a lovely tear and share style loaf.
8) Cover with cling film and leave on a warm place for 60-90 minutes or until doubled in size.
9) Preheat your oven to 200C and bake for 20 minutes. After 20 minutes check the rolls and if they need longer- if you tap the bottom of a roll it should should hollow, if it doesn't cover the top with foil and bake for longer.
10) Remove from the oven and transfer to a wire rack to cool enough to eat!
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