Cinnamon Rolls

21 Nov

Cinnamon Rolls

I ADORE these. I can eat ten of them on the trot and the smell while they’re cooking – SWOON!

This recipe is stolen off Sod Nigella, with a couple of changes. They went down very well at home and in the office, and I’m tempted to do them yet again just to win more brownie points.

For the buns you need:

  • 250ml full-fat milk
  • 100g butter
  • 250g strong white bread flour
  • 7g yeast
  • 80g caster sugar
  • A tablespoon of ground cinnamon
  • ½ a teaspoon of ground nutmeg
  • 1 beaten egg

For the filling:

  • 200g softened butter
  • 100g soft brown sugar
  • 4-6 tablespoons of ground cinnamon, depending on taste
  • ½ a teaspoon of ground nutmeg
  • Four handfuls of raisins and/or sultanas

To make your dough: Very gently heat the milk in a small pan, you want to get it hot, but don’t let it boil. Take the pan off the heat and add the butter and stir in until it has all melted.

In a large bowl mix the flour, yeast, sugar, cinnamon and nutmeg together. Pour in the milk bit by bit, and start to bring the dough together with your hands. OH THE SMELL! Gradually add the beaten egg  – don’t do this too soon or the heat from the milk may scramble it.

You’ll end up with a sticky, very light dough which you need to knead on a floured surface for at least ten minutes. It’ll be very pillowy and soft at first but you’ll know when it’s done when it becomes slightly more elastic. Dough, I think, is one of those things you can sort of do by feel – the more you deal with different doughs the easier they become as you start to be able to tell when they’re ready.

Cinnamon Rolls

Pop it into a bowl and cover with clingfilm – you’ll need to leave it in a warm place to prove for at least an hour. My kitchen is quite cold so I tend to need to leave things for a little longer. It’s done when it has doubled in size.

While your dough is rising make your filling. Beat everything together with a spoon – bar the fruit, if you’re using it – until you have a gorgeous, buttery mix.

Cinnamon Rolls

Separate your dough into manageable portions – four or five maybe – and leave the bits you aren’t using in the bowl under the clingfilm so it doesn’t dry out. Quickly knead again, only for a minute or two, and then on a lightly floured surface roll out into as much of a rectangle as you can manage – don’t make it TOO thin, the thickness of a pound coin is pretty good, but this doesn’t need to be exact.

Spread with some of your butter and cinnamon mix and sprinkle over your raisins etc if you’re using.

Cinnamon Rolls

 

Gently roll this into a sausage shape – do it lengthways for slightly smaller buns, or roll from the shorter edge for wider ones.

Cinnamon Rolls

With a sharp knife slice this into rounds about an inch thick. Lightly butter your oven dish and pop them inside. Leave a little bit of space as you’re going to let them rise again and they will spread when they cook.

Cinnamon Rolls

Cover these with yet another bit of clingfilm and again, leave someone warm for half an hour to an hour until they have doubled in size. While you’re waiting heat the oven to 190°c/gas mark 5.

Pop your rolls in the middle of the oven for around 15 minutes, until they’re lovely and golden.

Cinnamon Rolls

These are best eaten warm, but are equally good cold. I followed Morgan’s lead and iced mine with a mix of maple syrup and icing sugar mixed together until it’s drizzly. They’ll keep for a few days in an air-tight container but I very much doubt they’ll last that long.

I couldn’t even wait to take a photo ffs.

Cinnamon Rolls

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