The Best Cinnamon Rolls Recipe
The days of bikinis and shorts are over, hello jumper and 120 denier tights weather, oh how I've missed you! It also means that my diet has taken a turn for the sugary, the comforting and the down right naughty. But that's fine by me, I need another layer for winter right?
Autumn also makes me want to bake. I have no idea why but I feel the need to nest in for the season, I am all about pyjamas, freshly baked treats and snuggling in front of a film so these cinnamon rolls are absolutely perfect for fueling my wild nights in.
Fancy trying them yourself? Take a look at the recipe below!
400g Plain Flour
1 Teaspoon Dried Yeast
55ml Lukewarm Water
100ml Lukewarm Milk
50g Unsalted Butter, Melted
2 Pinches of Salt
30g Caster Sugar
1/2 Teaspoon Vanilla Extract
100g Unsalted Butter, Softened
60g Caster Sugar
4 1/2 Teaspoons of Ground Cinnamon
1 Tablespoon of Milk
100g Icing Sugar
30ml Hot Water
- Combine the dough ingredients in a large bowl and knead vigorously for 10-15 minutes.
- Place the dough in an oiled bowl, cover with cling film and let it rest at room temperature for about an hour and a half or until it has doubled in size.
- Once risen, roll out the dough into a rectangle on a floured work surface.
- Mix together the filling ingredients in a small bowl, then spread over the dough.
- Roll up the dough so it looks like a swiss roll, then cut into rolls a couple of centimetres each.
- Place the rolls in a lined baking tray (they're fine if they're touching!), brush them with milk and cover them with a tea towel, then leave to rise for an hour.
- Place in a pre-heated oven at 200 degrees (400 farenheit/gas mark 6) and bake until golden brown (around 15-20 mins).
- Mix together the icing sugar and water together, then sprinkle over the rolls once they have cooled.