Wednesday, 22 August 2012

Cinnamon Rolls

Firstly, I'll apologise for my terrible photography. This photo was taken on my phone, as my boyfriend had taken my camera to work, and my photography skills leave a lot to be desired anyway. As my father pointed out, this photo makes the rolls look purple, I can assure you they're not. Thanks, Pa!
Secondly, they look burnt, they aren't I just got a little sprinkle happy with the cinnamon and brown sugar. Caramelised is the word, I believe.
So, on with the post.

Cinnamon Rolls

Recipe adapted from Handle the Heat.

1/2 cup milk (I used semi-skimmed, but whole would work too)
4oz (around 113g) unsalted butter
1/2 cup warm water
1 7g sachet fast-action yeast
1/4 cup caster sugar
1 large egg
2 large egg yolks
Pinch of salt
4 cups plain flour, and a little more for dusting

For the filling:
3/4 cup light brown sugar
3 tablespoons ground cinnamon

  1. Heat up the milk and butter in a small saucepan until the butter has melted, then leave it to one side to cool down to just a little hotter than hand heat. Don't be an idiot like me and leave it on the hob while you distract yourself and let it start boiling, it makes you panic and cover your work surface in milk.
  2. A mixer really helps for this, I only have a hand mixer, if you have a stand mixer with a paddle attachment, count yourself lucky. And appreciate the arm ache you won't have. Then, beat the water, sugar, yeast, eggs and egg yolks together on a low speed until well combined.
  3. Add the salt, the lukewarm milk and butter mixture and 2 cups of the flour, and beat it on a medium speed until well combined.
  4. Switch your mixer blades to your dough hooks. Add the rest of the flour and knead the mixture on a medium speed. You may have to add up to another 1/4 cup of flour (a tablespoon at a time), while still kneading, until you have a smooth dough that doesn't stick to the sides of the bowl.
  5. Shape your dough into a round and put it in a lightly oiled bowl, covered with cling film, for 1 and a half to 2 hours to double in size in a warm, draught-free place.
  6. When your dough has risen, knock it back a little and turn it out onto a surface that you dusted with the extra flour I told you that you'd need for dusting. And don't say I didn't warn you not to put it back in the cupboard. Roll it into a rectangle around 16x12 inches, with the long side towards you.
  7. Mix together the sugar and cinnamon for the filling, and sprinkle liberally all over the dough, leaving a 1/2 inch border at the top edge. Roll the dough tightly, using both hands. Moisten that top edge to help the roll stick together.
  8. Using a really sharp knife, cut the log into 12 pieces and lay on a greased baking tray. It's better to leave a gap between rolls, to leave space for expansion. Cover the baking tray with cling film and leave it in the same warm, draught-free place to double in size again, for 1 and a half to 2 hours.
  9. When the rolls have nearly risen, preheat the oven to 175 degrees C (fan oven, please see manufacturer's instructions for other ovens), and move a rack to the middle shelf ready for baking.
  10. Bake the rolls for 25 to 30 minutes until golden brown. Turn them upside down on a rack to cool or they make a sticky mess. Enjoy them with a cup of tea, they're much better that way. Thank me later.

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