I’ve been meaning to make cinnamon buns for the blog (and for myself, yummm) for a while, and a recent lazy day off was the perfect opportunity.
I put my mixer and dough hook to work as I chilled out reading the papers, and a couple of hours later I had beautiful, soft cinnamon rolls and a house that smelt super delicious.
As long as you have a little time to hang around while these babies rise, these really are very easy to make.
The most work you need to do is to roll out the dough and smother it in buttery, cinnamon-y goodness.
For real.
And I’m pretty sure there’s nothing better than a hot, gooey cinnamon roll on a chilly day.
Seriously. There isn’t.
I made these mini for added cuteness (and to make me feel better about eating so many. Because they’re small, so it doesn’t really count, right?), but you can make them regular-sized and you’ll end up with 12!
Look at that yummy caramelised cinnamon filling up there!
I also drizzled these in a maple glaze, which moistens these and makes them all sticky but doesn’t add too much sweetness.
I hope you get a lazy day off soon, so you can get all up in these too! X
- FOR THE CINNAMON ROLLS:
- 4 cups plain flour
- ¼ cup sugar
- 2 sachets dry yeast (14g, ½ oz)
- 1 tsp salt
- 300ml cream (approx. 1¼ cup)
- ¼ cup milk
- 2 tbsp melted butter (28g)
- 1 egg
- FOR THE CINNAMON FILLING:
- 2 tbsp butter (28g)
- ¾ cup brown sugar, packed
- 2 tbsp cinnamon
- pinch salt
- FOR THE MAPLE GLAZE:
- 1 cup powdered sugar, sifted
- 3 tbsp maple syrup
- 1 – 2 tsp milk
- 1 – 2 tsp dutch cinnamon, to taste
- Pinch of salt
- In the bowl of your stand mixer, combine the flour, sugar, salt and dry yeast. Mix on a low speed with a dough hook for a minute.
- Combine the butter, cream and milk in a medium saucepan over a low heat until the butter is melted and the mixture is just warm.
- Add the warm cream mixture and the egg to the dry ingredients, and knead with the dough hook, on a low speed, for about 10 minutes, until smooth and elastic.
- Transfer the dough to a lightly greased plastic or ceramic bowl.
- Loosely cover with lightly greased plastic wrap and a tea towel and leave in a warm place for about an hour, or until doubled in size.
- Knock down the dough with your fist and knead by hand for about a minute.
- Roll the dough out into a 60 x 30 cm rectangle.
- Combine all the ingredients for the cinnamon filling in a small bowl and spread them evenly over the dough.
- Roll up the dough, starting from the long side, so you end up with a log that is 60cm long.
- Grease and line a deep 9 x 13 inch tray with baking paper.
- Cut the cinnamon log into 24 even pieces and arrange in the baking tray, spacing them out evenly (a 4 x 6 arrangement works well).
- Cover loosely with lightly greased plastic wrap and a tea towel and allow to rise in a warm place for about half an hour, or until doubled in size.
- Meanwhile, preheat your oven to 180 C (350 F).
- Bake the cinnamon rolls for about 20 minutes, or until lightly golden.
- To make the glaze, combine the icing sugar, maple syrup, cinnamon, salt and 1 teaspoon of milk in a small bowl until smooth. Check consistency and add another teaspoon of milk if necessary.
- Pour the glaze evenly over the cinnamon rolls and serve warm. Makes 24.
- Happy baking!
Cinnamon Roll recipe adapted from Tandaco.