Cinnamon Rolls

For a long time, I didn't think I liked cinnamon.

Growing up in a household that used very little in the way of herbs and spices in cooking, I wasn't too familiar with it. My introduction to cinnamon came in the form of some horrendous boiled sweets a friend brought back from the US. I hated them, and so I though I hated cinnamon.

It is a spice that I have since grown to love however, but in moderation. I still don't like it if people are too heavy handed with it. Other than in apple pie, my favourite use of cinnamon is in the cinnamon roll. The beautiful soft enriched dough with the hint of cinnamon is a great breakfast treat, especially if it is oozing with a delicious cream cheese frosting, or maple syrup glaze. As it is quite sweet, you can just brush it with a little melted butter.



Dough Ingredients:

• 180ml milk, warmed (110f/43c)
• 7g instant yeast
• 3 large eggs, room temperature
• 560g plain flour
• 70g corn flour
• 115g caster sugar
• 1 1/2 teaspoons salt
• 170g  softened unsalted butter, cut into small pieces (easier to do this while cold)

Filling Ingredients:

• 200g light brown sugar
• 1½ Tablespoons ground cinnamon
• ¼ teaspoon salt
• 70g unsalted butter, melted and cooled

Method:

1.      Line a 13"(33cm) by 9"(23cm) baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and set aside.

2.      Add warm milk into mixing bowl, stir in yeast and allow to bloom.

3.      In a separate bowl, mix together the flour, cornflour, sugar and salt.

4.      Once the yeast has bloomed, dump the dry ingredients into the mixing bowl.

5.      With mixer on low and using a dough hook, slowly add in the beaten eggs until dough comes together.

6.      Increase speed to medium, and add the butter 1 piece at a time until incorporated.

7.      Either turn out and knead by hand or continue to mix until the dough is smooth and comes away from the bowl (approx. 8-10 mins).

8.      Transfer dough to a lightly greased bowl, cover with cling film, and place somewhere warmish until its doubled in size(about 1½-2 hours)

9.      In the meantime, prepare your filling. Combine brown sugar, cinnamon and salt into a small bowl.

10.  Once the dough is fully risen, turn out onto lightly floured surface. Knock the air out of the dough, then roll our into a rectangle about 16"(40cm) wide by 12" (30cm).

11.  Pour the melted butter over the dough and spread with your finger tips. Sprinkle over the sugar mix and spread with your fingertips.

12.  Starting at the edge nearest to you, roll the dough into a tight cylinder and pinch to seal seam.

13.  Cut into 12 even sized rolls. Transfer rolls into prepared foil-lined pan. Cover with cling film and leave to rise again until doubled in size. This can be done overnight in a fridge so that they are ready to bake for breakfast.

14.  When ready to bake, discard cling film and place in an oven pre-heated to Gas 4/180c/350f for 35 to 40 minutes.

15.  When done, allow to cool in the pan for a moment. At this point, you can ice or glaze them if you want. When ready to serve, use the excess foil to lift from the pan.

TIP: Cinnamon rolls freeze very well once cooked (unfrosted). You can freeze them  in bulk or individually, then once thawed, warm for a few minutes in the oven before frosting, or you could just stuff your face with them  straight away.

Also, for an interesting twist, why not try throwing a handful or two of mixed dried fruit along with your sugar and cinnamon filling.