Ingredients (8 cinnamon rolls) -For the dough -
350g White Bread Flour
1 Egg + 1 Egg Yolk
50g Caster Sugar
For the cinnamon filling -
60g Light Soft Brown Sugar
For the vanilla icing topping -
120g Icing Sugar
Method -Start by melting the butter. Leave to one side.
Once the yeast has dissolved, add in the sugar followed by 1 whole egg and 1 egg yolk. Once stirred in, add in the melted butter too and stir again.
Once combined, slowly add the flour and mix until it forms a dough.
Place the dough on a floured surface and knead for 10 minutes.
Place in a bowl and cover with cling film. Leave it for 2 hours or until it has doubled in size.
After it has risen, place dough on a floured surface and lightly dust your rolling pin with flour. Roll out the dough until it's in a rectangle and then spread slightly softened butter for the filling all over. Mix sugar and cinnamon together and spread that on top of the butter too.
Slice the dough into eight equal sections. You want them to be around 1 inch wide and 15 inches long. Now roll them up starting from the bottom and seal the seam with a brush of milk.
Place your rolls into a lined and greased dish. You want to leave a space between each roll. Leave to rise for 60 minutes.
Pre-heat the oven to 170 degrees. Place the cinnamon rolls in the oven for 40 - 45 minutes or until golden brown.
Leave to completely cool before icing with either cream cheese frosting or a vanilla glaze.
Have you made a cinnamon rolls recipe?