Cinnamon Rolls

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These Cinnamon Rolls come highly recommended…

A family friend, on learning about my little baking blog, suggested that I just had to try this recipe. It comes from an American friend of theirs and I am delighted to be sharing this family recipe with you.

So what better time to make these now it is half term, the children are off school, and we all need a warm, sweet, cinnamon pick-me-up during the grey, February days? These are perfect for sharing and are at their best when eaten warm from the oven. Trust me, these are divine.

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To be honest, I don’t tend to make too many sweet dough bakes because they are dangerously good and I eat too many! I used to make Chelsea Buns (a variation on these but with sultanas) quite often with my bread machine, so this is my first attempt at sweet dough buns without the aid of a machine. To be honest it is incredibly easy.

Fundamentally, you need to prepare the dough, prove the dough for about an hour, cream together the filling and prepare the frosting. No fancy pans, ingredients or techniques are required and from start to finish, they are not particularly time consuming to make.

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I made a couple of small changes to the recipe, notably in the method whereby I added the yeast to the lukewarm milk, after it had been scalded, in order for it to dissolve and I melted the butter separately and then combined with the milk/yeast to reduce the risk of any curdling. I also used butter instead of the margarine, as it what I had in the fridge. I also creamed together the butter and sugar for the filling just to make spreading the filling more even and easier.

 

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So maybe you are wondering what makes these Cinnamon Rolls so good? Well, here are my thoughts.

The initial scalding of the milk allows for the baked dough to be super light. The filling quantities can be adjusted to taste if you want it to be more, or less ‘cinnamon-y’. The soft light brown sugar in the filling gives a wonderful caramel-like consistency to the cinnamon filling.

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Now, half way through the bake, you pour double cream over the buns. This adds a lovely creamy, decadent taste but also prevents them from drying out – a very, clever and delicious addition indeed.

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And finally, the frosting. Oh, this is very good! The addition of a little double cream lessens the sweetness but adds smoothness to this vanilla frosting. And the best part is you can either slather it on each bun as thick as you like, or warm slightly so it thins and drizzle over the buns. Absolutely sublime!

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Such a beautiful bake. Thank you so much Lindsay Tripp for sharing ‘Mema Tripp’s’ recipe. I learnt a lot from this bake and will be making them again for sure.

Wonderful for breakfast, brunch, afternoon tea or a post supper sweet fix, please go and try them people…

Best wishes Lindsay! x

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Cinnamon Rolls

Makes 12 rolls

Ingredients

    For the dough
  • 225ml whole milk
  • 115g unsalted butter
  • 630g strong white bread flour
  • 115g caster sugar
  • 2 teaspoons salt
  • 15g (or 2 sachets) of instant active yeast
  • 2 eggs, beaten
  • 100ml double cream (for mid bake)
  • For the filling
  • 150g unsalted butter, softened
  • 100g caster sugar
  • 100g soft light brown sugar
  • 1 1/2 tbsp. cinnamon (or quantity to taste)
  • For the frosting
  • 470g icing sugar
  • 60g unsalted butter, softened
  • 1 teaspoon vanilla paste, or extract
  • 100ml double cream

Instructions

  1. Scald the milk in a small saucepan (not quite boiling but very hot to the touch). Set aside and allow to cool a little. In a separate pan, melt the butter. Set aside.
  2. In a large bowl, add the flour, sugar and salt and mix.
  3. Once the milk is lukewarm, add the yeast and mix until dissolved. Ensure the milk is not too hot otherwise the yeast will not activate properly. Add the melted butter to the milk/yeast mixture and combine.
  4. Make a 'well' in the dry ingredients and add the milk/yeast/butter mixture and the two beaten eggs. Thoroughly mix until the dough comes together. Don't worry if it appears a little wet. Place the dough into a lightly oiled (vegetable oil) large bowl, cover with a tea towel and leave to prove somewhere warm for about 1 hour, or until doubled in size.
  5. Meanwhile, prepare the filling. Cream together in a bowl the butter, both sugars and cinnamon. Adjust the quantity of cinnamon to taste, if you choose. You should have a thick, spreadable paste.
  6. Heavily grease with butter, a 9 inch x 13inch baking pan. Preheat the oven to 180 degrees C, or Gas Mark 4.
  7. Once proved, tip the dough onto a lightly floured work surface. Roll the dough out into a rectangle, approximately 25cm x 45cm. Spread the filling over the entire rectangle of dough ensuring it is fully covered and evenly distributed. Take the long side and carefully roll the dough into a long, even, tight roll. With a bread knife, cut the ragged ends. Continue with the bread knife (slicing like bread) to slice the roll into 12 equal portions. Equally space the rolls, swirls side down, into the greased baking pan.
  8. Bake for 10 minutes, turning the tray half way through. Then pour the double cream over the rolls and return to the oven. Bake for a further 15-17 minutes, rotating the pan as necessary for an even bake. Once the buns are golden brown, remove from the oven.
  9. Prepare the frosting by creaming together all the ingredients until smooth. Spread on the warm buns, as desired, or gently warm the icing and drizzle.
  10. Serve the cinnamon rolls warm.
http://thecontentedbaker.com/cinnamon-rolls/

Source: Lindsay Tripp’s  ‘Mema Tripp’s’ Recipe. Method and quantities (in cup/g conversion) very slightly adapted.