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.