Claire from Things We Make read my mind this month with the Fresh From The Oven challenge. I was watching Man Vs Food and saw these absolutely massive cinnamon rolls covered in lots of thick icing. They looked amazing and I thought, I could make them (in a smaller scale of course!) So I was so pleased when I checked what the challenge was for this month and saw it was cinnamon rolls. Woo hoo!
Due to being pregnant and having a lot on generally, I have been very poor over the recent months in doing the FFTO challenges, I hope everyone will forgive me. I am hoping to get better in the new year once the baby has arrived and we have settled into our new roles as parents a bit.
I really enjoyed making the cinnamon rolls. The recipe was simple and easy to follow and I will definitely make them again! The ladies at my coffee morning loved them.
Many thanks to Claire for hosting this month’s challenge
- 400g Strong White Bread Flour
- 2 Sachets of instant yeast (14/15g)
- 200g Plain Flour
- 2 Egg Yolks
- 250ml Lukewarm Milk
- 50g Melted Butter
- 1Tbsp Sugar
- 1/2 tsp Salt
- 150g Very Soft Butter
- 50g Brown Sugar – muscovado or demerara
- 1Tsp Cinnamon
- A Handful of Sultanas (optional)
- 2 Cups of Icing Sugar
- 1 Tblsp Melted Butter
- 1/4 Tsp Cinnamon
- 1/2 Tsp Vanilla Extract
- Water to Mix
- In a jug mix the yeast, warm milk and tablespoon of sugar.
- Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
- Mix this into the flours, with the salt.
- Knead for 5-10 minutes on a floured surface or in your food mixer with a dough hook for 5 minutes.
- Put in a large bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
- Knock down and flatten out until it’s about the size of a large baking tray.
- Slather with the very soft 100g of butter.
- Sprinkle with the mix of brown sugar and cinnamon, and the sultanas.
- Roll up so you have a long Swiss roll type thing.
- Slice into 2″ slices and place in a deep cake tin
- I used a 26cm Kaiser tin, with a bit of butter rubbed into it.
- Allow to rise for another 1/2 hour. Tuck in any sultanas so they don’t burn.
- Bake at 200c for 10 minutes
- Cover loosely with foil and bake for another 15 minutes or so.
- At this point I brush it with a little melted butter and put it back in if not quite cooked through but it’s probably not necessary. I am a born fiddler.
- Tip out straight away – using a plate to tip it onto then back onto a 2nd plate.
- Top with the warm buttery icing and leave to cool….as long as you can bear it.
- They are still good on day two (and even better when warmed for 20 seconds in the microwave)