Happy Valentine’s Day everybody! If you are still looking for a last-minute sweet treat to make for your loved one(s), then try these.
I must say that even I was surprised by how delicious these rolls turned out. The dough is extremely soft, then you get the sweet cinnamon butter in the middle, not to mention the icing on the top.
I was inspired to make these when I watched an old episode of Man Vs. Food, (my new favourite TV programme), in which the host attempted to eat a giant cinnamon roll which weighed over 1.5kg (3.5 lbs). Luckily my recipe doesn’t make rolls that big.
Ingredients – makes 8:
1 packet (7g/0.2 oz) dry yeast
1/3 cup white sugar
1/2 cup milk
2 and 1/2 cups plain (all purpose) flour
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
50g/2 oz unsalted butter, chopped
1/4 cup warm water
2 teaspoons instant coffee granules
1 egg, lightly beaten
50g/2 oz unsalted butter, melted
2 teaspoons ground cinnamon
1/2 cup (loosely packed) brown sugar
- 1 and 1/2 cups icing (powdered) sugar, sifted
- 3 or 4 teaspoons milk, to get to desired consistency
Put the yeast, sugar and milk in a small bowl, mix and then cover. Leave, (in a warm spot in your kitchen), for about 10 minutes or until the yeast starts to froth.
- Mix the flour, cinnamon and mixed spice in a large bowl and then use your fingertips to rub in the butter until the consistency of the flour is like fine breadcrumbs.
- Dissolve the coffee in the warm water and pour into the flour. Also add the yeast mixture and beaten egg and mix to form a soft dough.
- Leave the dough in the bowl, cover with cling wrap and set aside for 1 hour or until the dough doubles in size.
- Once risen, place the dough on a lightly floured surface, knead for a minute until it is smooth and then roll out into a rectangle, (about 30cm/12 inches wide by 20cm/8 inches).
- Brush over the melted butter then sprinkle over the cinnamon and brown sugar.
- Using the back of a teaspoon (or your finger), rub over the cinnamon and sugar to make them melt into the butter.
- Roll the dough from the bottom edge to form a long sausage shape, then cut into 8 rolls.
- Spray a baking tray with cooking spray and place your cinnamon rolls onto it. Cover with cling wrap and leave to rise for 15 minutes.
- Heat your oven to 200C/180C fan forced/390F.
- Bake the rolls for 12-15 minutes or until puffed and golden.
- Remove from the oven and leave on the tray to cool for 15 minutes.
- Meanwhile, mix the icing sugar with the milk – just a little at a time to get to the right consistency.
- Put 1 teaspoon of the icing on the top of each cinnamon roll.
- Serve whilst still slightly warm, or cool completely and store in an airtight container. Microwave each roll for about 15 seconds just before serving.