Cinnamon rolls
Cinnamon rolls are made with a soft bread dough in the form of a spiral with a raisin and cinnamon filling and a light sugar glaze. They are perfect for breakfast, brunch, lunchboxes and snacking.
Equipment
- Electric mixer with dough hooks
- 30cm by 25cm (12" by 10") baking tin
Ingredients
For the bread dough
- 375 g strong bread flour
- 50 g sugar
- 1 teaspoon salt
- 3 teaspoon easy bake yeast
- 100 ml milk
- 80 ml water
- 45 g butter
- 1 egg at room temperature
For the filling
- 200 g raisins
- 40 g Demerara sugar
- 1½ teaspoon ground cinnamon
- 30 g butter
For the glaze
- 50 g granulated sugar
- 2 tablespoon water
To bake
- 1 tablespoon olive oil
Instructions
To prepare the dough
- Place the flour, yeast, salt and sugar in a large bowl and mix.
- Place the butter, milk and water in a saucepan. Heat gently until the butter has melted and the mixture is hand hot.
- Add the liquid ingredients to the dry ingredients while the butter mixture is still hand hot so that it is at the correct temperature to activate the yeast. Add the egg and then mix for two to three minutes using an electric mixer with dough hooks attached.
- Cover the bowl with a large plate and leave the dough in a warm place to prove for about an hour.
To prepare the filling
- Remove the butter from the fridge to soften.
- Place the raisins, Demerara sugar and ground cinnamon in a medium sized bowl and mix well.
To assemble
- Roll out the bread dough on a lightly floured pastry board to form a single rectangle 30cm by 40cm (12" by 16") adding a little extra flour if the dough is too sticky.
- Cut the rectangle of dough in half down the middle to create two rectangles 30cm by 20cm (12" by 8").
- Spread the softened butter over the dough.
- Evenly arrange the raisins, sugar and cinnamon over the two rectangles.
- Carefully roll each of the two rectangles to form two rolls, each 30cm (12") long, making sure they are rolled tightly with no air gaps.
- Cut each of the rolls into 12 equal slices using a sharp knife. If the circles of dough squash when they are cut simply reform by hand.
To bake
- Line and lightly oil a 30cm by 25cm (12" by 10") baking tin. Arrange the mini cinnamon rolls in the tin leaving a small gap around each one to allow room to expand. Leave to prove in a warm place for around half an hour or so before baking.
- Bake the cinnamon rolls at 170oC, 325oF, gas mark 3 until they are slightly golden on top. This is likely to take around 15 but check after 10 minutes and then check again regularly to avoid overcooking. Turn the tin around part way through the cooking time so that they bake evenly.
To glaze
- Heat the water and sugar while the rolls are baking until the sugar has dissolved, stirring regularly.
- Lightly brush the glaze over the buns as soon as they are taken out of the oven.
- Leave in the tin for 5 to 10 minutes and then carefully transfer the paper with the buns to a wire rack to cool.
Nutrition
Serving: 1gCalories: 142kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 126mgPotassium: 110mgFiber: 1gSugar: 6gVitamin A: 96IUVitamin C: 0.5mgCalcium: 14mgIron: 0.4mg
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