They are really easy to make, soft and delicious and these cinnamon rolls are one of the t-most requested recipes on the blog. Add in some milk to melted butter in a pan and let that milk heat through until lukewarm. That small heat is what is going to activate the yeats. In a different bowl, add in the dry ingredients starting with your plain flour, a little bit of sugar some active dry yeats and then for the extra spice and the secret of good cinnamon is teh use of cardamon.
If you’ve never tried this spice, I want you to try it. Mix all the dry ingredients together then make a well in the centre and pour in the hot milk butter mixture. Start nixing wit a wooden spoon and once they start coming together place the mixture on a working surface and begin working on the dough. Knead until you have a smooth elastic dough. Place the dough in a bowl and into a warm area let it rise for about 45 minutes. Once ready, place the dough in the working surface and get it to a big long sausage shape and roll it then starts adding the filling. You can add chocolate, berries.
For the cinnamon buns, you will have some butter, cinnamon and sugar, all you have to do is combine them all together. Mix then m until you have a nice smooth paste then spread in over the surface of teh dough and sing your fingers, roll it from the sides and pull it over on itself until you are done. Cut the rolled dough of cinnamon to about an inch then onto a muffin tray and arrange them.
Crack an egg and whisk it then brush it over the top of the cinnamon. Bake them in a preheated oven at 220 degrees Celcius, start off at that high point then turn it down to 190 and then let them bake for about 15 minutes until nice and golden. Let them cool, drizzle some icing and enjoy. They are really easy to make and I want you to give them a go
- 400ml milk
- 110g butter
- 2 x 7g sachets of dried yeast
- 110g caster sugar
- 750g plain flour
- 1/2 tsp salt
- 2 tsp ground cardamom
- 1 egg, beaten
For the filling;
- 110g soft butter
- 90g sugar
- 2 tbsp of cinnamon
- Melt the butter in a large pot gently on a low heat and then add the milk.
- When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, whisking to incorporate.
- Mix the flour, sugar, salt and cardamom in a large mixing bowl. Make a well and pour the wet ingredients in.
- Using a wooden spoon mix until you have a rough dough.
- When the dough has taken shape and is no longer sticky, turn out onto a clean floured surface and knead for about 6 minutes.
- Dust with a little flour if you find the dough is too sticky.
- Transfer the dough to a floured bowl, covered by cling film and a towel and let it rise for 45 minutes in a warm dark place.
- Preheat the oven to 220°C/450°F. To prepare the filling, in a bowl, beat the butter, sugar and cinnamon together until you have a smooth paste.
- When the dough has risen, punch it down in the bowl and cut it in half.
- Roll one of the halves into a rectangle about 3mm thick, and then spread the filling all over.
- Then, from the long side, roll the dough so you get a snail effect and slice into approx 12 pieces.
- Place the slices in a non-stick mini pie tray with six holes, face up and coat with the beaten egg. Sprinkle the buns with pearl sugar.
- Reduce the heat to 190˚C/350˚F and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown.
- Repeat the process with the second half of the dough. The buns are incredible eaten just warm from the oven.