CINNAMON ROLLS (G)
(makes ~ 16 rolls)
Ingredients
For the bread:
1 cup warm milk
2 eggs, room temperature
1/3 cup melted unsalted butter
4 1/2 cup bread flour
1 teaspoon salt (omit this if using salted butter)
1/2 cup white sugar
2 1/2 teaspoon instant dry yeast
For filling:
1/3 cup melted butter
3/4 cup sugar
2 tablespoon ground cinnamon
2 handful raisins (or more if desired)
For frosting:
4 tablespoons butter (room temperature, not melted)
2 cups icing sugar
1 teaspoon vanilla extract
3 tablespoons water
Method
Ingredients
For the bread:
1 cup warm milk
2 eggs, room temperature
1/3 cup melted unsalted butter
4 1/2 cup bread flour
1 teaspoon salt (omit this if using salted butter)
1/2 cup white sugar
2 1/2 teaspoon instant dry yeast
For filling:
1/3 cup melted butter
3/4 cup sugar
2 tablespoon ground cinnamon
2 handful raisins (or more if desired)
For frosting:
4 tablespoons butter (room temperature, not melted)
2 cups icing sugar
1 teaspoon vanilla extract
3 tablespoons water
Method
- Pour warm milk (I usually heat it in a saucepan until it starts bubbling around the edges then take off the heat) into a small bowl and sprinkle yeast on the surface. Leave it to foam for 10 minutes.
- In a large bowl, mix eggs, butter, salt and sugar then add 2 cups of the bread flour into the mixture and combine until smooth.
- Add the yeast mixture into the large bowl and then mix in the remaining flour until dough is easy to handle.
- Tip off dough onto a lightly floured surface and knead dough for about 5 to 10 minutes, until dough becomes elastic and bounces back when pressed with your fingers.
- Place the dough in a well greased and large enough bowl for it to double in size. Cover the bowl with cling film or a damp towel for 1 1/2 hours.
- Once it has doubled in size, remove the cling film/towel and punch down on the dough (this part is very therapeutic for us with anger issues).
- Take the dough and roll it using a rolling pin on a floured surface into a rectangle, with a thickness of about 1/2 to 1cm. Spread the melted butter on the surface of the rectangle, then sprinkle sugar, cinnamon powder and raisins.
- Roll the dough into a log, from the longer side nearest to you directing it away from you, as in the diagram below.
Rolls that have not been frosted
- Cut the log into 16 equal thickness rolls.
- Prepare a baking/roasting pan large enough for all the rolls to be placed with very minimal space between each other. Grease the pan with some melted butter and sprinkle some sugar.
- Arrange the rolls in the pan with the roll pattern facing upwards, quite close together and cover with a damp towel or cling film and leave them to proof for 45 minutes.
- Bake in a preheated oven at 200 degrees Celcius for 20 minutes or until browned.
- While the rolls are baking in the oven, prepare the frosting by mixing all the ingredients except the water in a bowl.
- Add 1 tablespoon of water at a time to the mixture until you have reached your desired consistency for the frosting. (I prefer it not too thin, hence 1 to 2 tablespoons - but you may need to double the rest of the ingredients for it to be enough for all the rolls)
- While the rolls are still warm out of the oven, drizzle the frosting on top (individually or while still in the pan) and leave the rolls to cool before storing.
***