This is how I Cinnamon Roll….

Sorry for the title. I was having trouble thinking of one for this particular post and all I could come up with was this cheesy one! Anyway, since it is / was National Baking Week and I haven’t actually had the chance to do any baking this week I decided that I would make something yummy for this autumnal Sunday morning – cinnamon rolls!

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I trawled the internet looking for a recipe where a) it was straight forward and b) I had all the ingredients in the house.  I came across this one from Happy Home Baking’s Blog which was adapted from the original one by Pioneer Woman.

 

 

Cinnamon Rolls (makes 12-15 rolls):

Dough
250ml milk
50g brown sugar
62.5ml vegetable oil
1 teaspoon Instant yeast (or 1.5 teaspoons Active Dry Yeast)
250g + 30g plain flour
1/4 teaspoon baking powder
1/4 teaspoon (scant) baking soda
3/4 teaspoon salt

Filling
1 tablespoon ground cinnamon
50g brown sugar
50g melted unsalted butter

  • Heat the milk, sugar and vegetable oil in a pan until just before boiling. Leave to cool.
  • Place 250g plain flour and Instant yeast in a mixing bowl. Make a well in the centre and mix in the liquid until a batter is formed. (If using Active Dry Yeast, sprinkle the yeast into the liquid mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour.
  • Add in the remaining 30g flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed.
  • When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
  • Dust the work surface freely with flour.  Roll out the dough into a rectangular shape. Then roll out as thin as possible.
  • Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.DSC_0938
  • Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Pinch the seams to seal.
  • Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
  • Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size.
  • Bake in preheated oven at 180degC for 20mins until golden brown.

Mmm… coffee and warm fresh cinnamon rolls… perfect!

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