Today I’m all jolly for three main reasons;
1) My new Pancake lens has arrived just in time for my 2) little gateway next week, and yesterday 3) Alkaline Trio released their new album, and although I only been listening to it about 679 times in the past 24 hours, I can tell you it’s a real gem.
All this awesomeness calls for party food, and nothing says PARTY IN MY MOUTH like a batch of warm, cloud-like, sugar dripping cinnamon rolls!
There must be a hundred different cinnamon rolls recipes, from the French pain aux raisin to the British Chelsea buns to the American truck stop cinnamon rolls that are as big as your fucking face, so I just took the best bits from every recipe and invented my own, keeping it as basic and simple as possible – works a charm!
I’ve made these heavenly rolls at least a dozen times and to be honest, it’s not an easy task and also takes a fair amount of time! if you want to make these from scratch and you’re a first timer, don’t be bummed if you don’t nail it the first time. It took me a good while and plenty of disastrous buns to perfect this recipe, so give it a few batches and I promise you that once you get the hang of it – the outcome will be rewarding and mouth watering.
What you’ll need:
For the Dough
- 400g white bread flour
- 1 tsp salt
- 75g sugar
- 7g dried yeast (1 sachet)
- 150ml milk
- 150ml water
- 50g butter
For the Filling:
- 170g brown sugar
- 75g butter, melted
- A Pinch of salt
- 2 tsp cinnamon
- 1 tsp cocoa powder
First, sieve the flour into a large bowl, then stir in the salt, sugar, and dried yeast.
In a small saucepan, warm the milk, water, and butter over a low heat until the butter has just melted, then turn off the heat. the liquid should be at no more than blood temperature when it’s added to the dry ingredients. Pour the milky mixture into the dry ingredients and stir until you get a light dough. Leave it as sticky as you can as this will make your dough really fluffy and soft…. now start kneading!
When you’ve kneaded for about 5 minutes and your dough is springy, throw it back in the bowl, cover with clingfilm and leave it the somewhere warm (i.e a warm room, not the oven you silly!) until it’s doubled in size, which should take about an hour+
While your dough is getting all fat and chunky, make your filling by creaming together all the ingredients. put it aside, covered.
When the dough is risen (here comes my favourite part) just knock it back with your fist a few times, kind of like punching your pillow only better! spread the dough and roll it out into a large rectangle.
Spread over the filling, then roll it up into a long sausage, trying as best as you can to prevent the filling from spilling out by tucking the dough in firmly.
Cut into 12 even sized pieces and place flat on a well buttered baking tray.
Cover them again for about half an hour until they’re really plump and lovely, then just bake at 180°C until golden brown for 15-20 minuets, take out of the oven and let cool for 15 minuets before diving in! (If you want, you can add a cream cheese icing topping, personally, I just like them plain simple)