Cinnamon Rolls
Soft, fluffy, and full of cinnamon smell!
Ingredients
Dough
- 345 g All-purpose flour
- 50 g Caster Sugar
- 1 tsp Salt
- 7 g Instant Yeast
- 120 mL Water
- 60 mL Milk
- 50 g Butter Softened
- 1 Egg
Cinnamon filling
- 70 g Soft Butter
- 1.5 tbsp Cinnamon
- 60 g Dark soft brown sugar
Glaze
- 80 g Icing sugar
- A few drops of Vanilla extract
- 1.5 tbsp Milk
- Pinch of Salt
Instructions
Dough
- Warm the water and milk to around 45-50 degrees (basically, you put your finger in the liquid and it’s not burning).
- Add yeast and 10g sugar to the warm liquids, mix briefly and let it sit for 10 mins.
- Mix plain flour, salt & the remaining 40g sugar in a separate bowl.
- Add the dry ingredients to the wet ones.
- Using a mixer with a dough hook, mix at low speed until everything comes together. (I'm just using a hand mixer.)
- Add the butter, continue mixing at high speed for few minutes until it looks smooth (looks smooth, but should still be sticky).
- Dust your worktop with plenty of flour (also for your hands), scrape the dough from the mixing bowl onto the worktop. Knead the dough a few more times until it is smooth.
- Put your dough into a lightly greased bowl (i greased it with butter) and leave it to rise for 15 minutes with a tea towel/cling film over the top of the bowl.
- While the dough is proofing, prepare for the filling (see below).
- Dust your worktop with plenty of flour, and roll it out to a rectangle, approx 7 x 10 inches.
- Spread the fillings all over the dough, all the way to the edges.
- Start rolling from the wider side, very tightly.
- Trim the corner (you can still bake and eat them… don't waste food), and cut the roll about 4-5cm long. Line them in a baking tin, leave some spaces in between as they will double their size.
- Prove them again (covered with tea towels/cling film) for another 1.5 hours.
- Preheat oven at 175 degrees Celsius, and bake for 25 mins. Around 20 mins, if it’s turning too brown, put a foil on top.
- Prepare the icing while baking. (see below)
- Once you take them out of the oven, brush the glaze on top while it’s still hot.
Cinnamon Filling
- Put all the ingredients in a bowl and mix it together.
Glaze
- Whisk all the ingredients together, better start with less milk, and slowly add more if they are not runny enough.
Notes
This recipe is adapted from Cupcake Jemma.