Cinnamon Rolls

Cinnamon Rolls

These are a family favorite but I have never tried to make them before, so after finding a bag of Strong White Flour in the back of the cupboard one day, probably the same cupboard I found my pressure cooker, I decided to go ahead.

Be warned they do take a while, so if you want to eat them for afternoon tea, start in the morning, I used a recipe based on one I found on Jane's Patisserie, just changing the spice levels for my preference.

Ingredients: 

Dough:

600g Strong White Bread Flour
21g Dried Yeast
80g Caster Sugar
2 tsp Cardamon Powder
2 tsp Vanilla Extract
45g Salted Butter
45g Unsalted Butter
270ml Milk
1 Egg

Filling:

40g Melted Unsalted Butter
170g Light Brown Sugar
2 tbsp Cinnamon Powder

Topping:

250g Icing Sugar
1 tsp Vanilla Extract
1/2 tsp cinnamon powder
2 tbsp Water

Method:

1.In a large bowl sift together flour, yeast and sugar.
2.Cube butter and add to flour, crumb together using your finger prints to form breadcrumbs
3.Warm milk for 3 minutes.
4.Add in cardamon, vanilla, egg and milk and mix together with wooden spoon until it comes together, then knead using your hands for around 7-10 minutes.
5. Cover bowl with cling fling and leave in a warm spot for 2-3 hours.

6. Once dough has risen, roll out into a rectangle until around .5/.75 cm high. 

7. Melt butter and in a separate bowl mix together the cinnamon and sugar.
8.Brush on butter and then sprinkle over cinnamon sugar.

9. Roll up into a sausage shape and cut into equal size rolls around 2/3cm high. 

10. Place in a baking tray, sprinkle any remaining sugar over the top and cover with cling film again to prove for a further 2 hours.

11. Preheat oven to 170 Fan and bake for around 20 minutes, until golden brown.
12. Allow to cool by separating rolls.
13. Once cooled mix together icing sugar and spread over the top.