The Cinnamon Rolls Recipe If you prefer, leave the rolls to rise overnight in the fridge (after step 15) and bake in time for a breakfast treat.
Ingredients:
1⁄2 cup milk
7 tbsp unsalted butter, plus extra for greasing
1 (¼oz/7.5g) package dried yeast
1⁄4 cup sugar
4 1⁄4 cups flour, sifted, plus extra for dusting
1 tsp salt
1 large egg plus 2 large egg yolks, at room temperature
vegetable oil, for greasing
For the filling and glaze:
2 tbsp cinnamon
1⁄2 cup light brown sugar
2 tbsp unsalted butter, melted
1 large egg, lightly beaten
Method:
1 In a pan, heat 1⁄2 cup water, the milk, and butter until just melted. Let it cool slightly.
2 When just warm, whisk in the yeast and a tablespoon of sugar. Cover for 10 minutes.
3 Place the flour, salt, and remaining sugar in a large bowl.
4 Make a well in center of the dry ingredients and pour in the warm milk mixture.
5 Whisk the eggs and egg yolks and add to the mixture. Combine to form a rough dough.
6 Place on a floured surface and knead for 10 minutes. Add extra flour if it’s too sticky.
7 Put in an oiled bowl, cover with plastic, and keep in a wam place for 2 hours until well risen.
8 Prepare the filling by mixing 2 tablespoons of cinnamon with the brown sugar.
9 When the dough has risen, turn it onto a floured work surface, and gently knock it back.
10 Roll it out into a rectangle about 16 x 12in (40 x 30cm). Brush with the melted butter.
11 Scatter with the cinnamon. Leave a 1⁄2in (1cm) border on one side and brush it with the egg.
12 Press the sugar mixture with the palm of your hand to ensure it sticks to the dough.
13 Roll the dough up, working toward the border. Do not roll too tightly.
14 Cut into 10–12 equal pieces with a serrated knife, being careful not to squash the roll.
15 Grease and line the pan. Pack in the rolls. Cover and let rise for 1–2 hours.
16 Preheat the oven to 350°F (180°C). Brush with egg and bake for 25–30 minutes.
17 Heat 3 tablespoons water and 2 of sugar until dissolved. Brush the glaze on the rolls.
18 Sprinkle with a mix of the remaining sugar and cinnamon before turning out to cool on a wire rack. STORE The rolls will keep in an airtight container for 2 days.
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| Cinnamon Rolls |