Wednesday, 15 October 2014

Easy Cinnamon Rolls

Cinnamon Rolls have been intimidating me for some time, I remember when I first tasted one from the Tesco's bakery section and fell in love with the sweet, creamy icing and the spiced spongey goodness. I don't know why I thought they were so difficult to make, maybe because they are in a swirled shape? but I gave it a go and was surprised by how simple it was, and delicious! No Yeast here, so the texture is between cake and bread, which I actually prefer because its a lighter texture. This recipe is easy and your taste buds will reward you.







Ingredients:

Rolls
350g self raising flour
pinch of salt
2 tablespoons caster sugar
1 teaspoon ground cinnamon
100g melted butter
2 egg yolks
200 ml milk

Filling
1 teaspoon ground cinnamon
55g brown sugar
2 tablespoons caster sugar
1 tablespoon butter

Icing
125 Icing sugar
2 tablespoons cream cheese
1 tablespoon butter
1 teaspoon vanilla essence
1 drop caramel flavoring




Pre-heat the oven to 180. Grease a shallow dish with butter. Sieve the flour, sugar, salt and cinnamon into a mixing bowl. 




Separate egg yolks into a bowl, you can do this by squeezing a water bottle over the yolk and releasing it into a bowl - Short video on how to do that here by the cutest little girl.





Mix the melted butter, milk and egg yolks together, then add to the dry ingredients to form a dough.






Knead the dough with a little flour for about 5 seconds, don't overwork the dough! then flatten it out on a sheet of lightly floured, grease proof paper with a rolling pin. The dough will be a little sticky, that's okay, don't be tempted to add a lot of flour.





For the filling, stir the cinnamon, mixed spice, brown/white sugar, melted butter and vanilla essence into a paste. Spread this over the dough. Breathe in the delicious aroma.





Using the paper, lift the bottom edge of the dough and begin to roll into a log. If the dough sticks to the paper, dip finger tips in flour and gently push away from the paper. 

cut into 6 rolls and put into your greased, oven proof dish. Brush the tops of the rolls with milk and place in the oven for 35 minutes.



 



Leave on the side for 10 minutes, then put them in the fridge to cool down quicker. 

Sift the icing sugar into a jug and add the cream cheese, butter and 1 tablespoon of hot water. Use a whisk or a hand blender for a smooth consistency.





This stuff is seriously amazing! This 'buttery caramel' flavoring is super concentrated, 1 drop is enough and when you mix it, the fragrance fills the whole room. I got it from Lakeland in Kingston.You can also buy it here





Pour the glaze over the buns when they have completely cooled, tear and serve. 









If you have the will power of a saint, you could put the buns in the fridge for the icing to set, but lets be real we aren't doing that. If it wasn't for this blog, I'd probably take the buns out while they're hot and take a pot of the icing to dip it in, the animal that I am.

I made these last week but writing this post has made me want them again, somehow I think my family won't mind.


Happy Baking! xoxo


1 comment:

  1. ahhhhhh they look amazing!! perfect winter treat :D
    xo

    ReplyDelete

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