Lately I’ve had this huge thing for cinnamon rolls. Right now there’s nothing I’d rather eat for weekend breakfast. Sweet vanilla scented fluffy dough, with spirals of maple syrup, cinnamon and brown sugar, topped with a vanilla cream cheese icing. Sigh.
They are soft, fluffy and an absolute dream to eat. I’ve never had an American Cinnabon, but I’m led to believe these are the home made version.
Resistance is futile. Join me!
350g strong white flour
7g sachet fast action yeast
1 1/2 tsp salt
One large egg
1 tsp vanilla extract/vanilla bean paste
For the filling:
75g very soft butter
50g soft light brown sugar
50g granulated sugar
1 1/2 tbsp cinnamon
3 tbsp maple syrup or honey
Mix the sugars and cinnamon together, then stir in the honey or syrup.
Place the flour, yeast and salt in a large mixing bowl. Don’t place the yeast directly on or beside the salt – this could kill the yeast.
Place the milk and butter in a small pan and place on the hob over a gentle heat, stirring until the butter has almost melted. Take off the heat and leave for a minute, then stir in the egg and vanilla. Check the temperature of the milk by dipping a finger in – it needs to be only just warm before
adding it to the flour. When the milk is ready, pour over the flour and knead for at least 5 minutes in a mixer with the dough hook attachment or 10 minutes by hand. When the dough feels smooth, silky and shiny place in a lightly greased bowl, cover with cling film and leave for 1-2 hours* or until risen. **Enriched doughs can take much longer to rise due to the butter and sugar, so if your dough doesn’t look like it’s doing anything, don’t panic – it probably just needs more time. The only way you can really muck this recipe up is if you end up boiling the milk and mixing it with the dry ingredients while it’s still hot – killing the yeast in the process. Yeast can be a fickle beast at times. If you’re making these in the Winter and your house is on the chilly side, it could take significantly longer for the dough to rise. It might not end up doubled in size, but that’s ok.**
On a clean, floured surface, roll the dough out to a neat rectangle, about 17-18 inches long and 10-11 inches wide.
Spread the butter all over the dough and top with the cinnamon sugar. Lightly press the sugar into the dough. Roll up from one of the long ends as tightly as you can. Cut into 10 equal pieces and arrange in a greased 23cm round tin, making sure there is a space between each one to allow for rising. Cover and leave to prove until noticeably risen, about 45 minutes -1 hour.
If you don’t have or want cream cheese icing, you can make a vanilla glaze instead. Just beat together 125g sieved icing sugar, 1 tsp vanilla extract and a tablespoon of milk until you have a smooth, not too runny icing. If it’s too thick you might need to add a little more milk. Pour over the rolls just as soon as they come out of the oven.
Spread the icing over the rolls while they are still warm. Take and deep breath….and dive in!