Cinnamon Rolls – Willey’s Weekly Bake 216

Another spiced bake, I am starting to think I should just use a different spice each week. These were made for my lovely best friends Mark and Rebecca who have just had a baby boy. And everyone knows you need all the sweet sugary treats due to the lack of sleep in those early days. These are a great treat all year round but cinnamon does just have that Christmassy feel.

Ingredients for dough

  • 400g Flour (Plus extra for dusting)
  • 1 Whole egg and 1 egg yolk
  • 50g Caster Sugar
  • 55g Butter
  • 1/4 tsp of Salt
  • 2 heaped tsp of fast action dried yeast
  • 150ml Milk
  • Drop of vanilla bean paste

Ingredients for filling

  • 55g Butter
  • 140g Dark Brown sugar
  • 2.5 tbsp of Cinnamon

Method:

  1. Heat the milk in a heat proof jug or bowl in the microwave so it is just warm to touch, add in the yeast and whisk together. And leave to rest for 5 minutes.
  2. In a large mixer bowl, add the flour, sugar, salt.
  3. Then add the butter on top in small pieces.
  4. Pour in the milk mixture and using a dough hook on a mixer on a low to medium speed until the dough comes together.
  5. Add the egg and the egg yolk and vanilla bean paste and then turn the speed up on the mixer until the dough forms a rough dough, depending on the size of your egg you may need a little more flour.
  6. Then knead the dough in the mixer for 10 minutes until soft and stretchy.
  7. Once the dough is ready, place a clean tea towel over the bowl and leave to rise in a warm place for around 1.5 hours – or until doubled in size.
  8. Make the filling by mixing the butter – it needs to be soft, with the dark brown sugar and cinnamon
  9. Once doubled, roll out the dough to 30x40cm rectangle. Then spread the filling across the dough just leaving 2cm clear along the one long edge which is furthest away from you.
  10. Roll the dough starting from the long edge closest to you.
  11. Then cut the dough into 9 equal pieces and place in a 25cmx25cm baking tin or casserole dish lined with baking parchment, place them swirl side up.
  12. Pre-heat the oven to 180 degrees celsius.
  13. Cover with a tea towel and leave to rise again in a warm place for 1 hours until puffed up and the rolls are touching.
  14. Brush with egg white or milk and bake in the oven for 45 minutes until light and fluffy and golden brown on top.

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