More baking this time, and with one of my all time favourite flavours, cinnamon. What could be better than a warm cinnamon roll straight from the oven? As this is another American speciality I have given the recipe in cups and metric. The recipe makes between ten and twelve (my husband ate five more or less straight away!) Thanks to GoofyDebbie who posted this on Allrecipes.com. It is a quicker version than many recipes, which is a great blessing when baking with yeast.
Ingredients for Cinnamon Rolls
3 1/4 cups plain flour (405 g)
1 sachet instant yeast
1/4 cup white sugar (50g)
1/2 tsp salt
3/4 cups milk (180ml)
1/4 cup butter (55g)
1 egg
Filling:
1 cup brown sugar (220g)
1/2 cup soft butter (115g)
1 tbsp cinnamon powder
Topping
4 tbsp sifted icing sugar
a little water (enough to make a smooth icing to drizzle)
a few chopped pecans
Heat oven to 190C/gas 5/375F
Sift about a third of the flour into a bowl and add the yeast and other dry ingredients. Heat the milk gently in a pan, stir in the butter until it melts. Add the water.
Beat the egg and mix into the dry ingredients with a flat knife. Gradually add the milk and butter until you have a very wet dough. Add the remaining flour bit by bit until all incorporated. Knead dough for about five minutes, adding a little more flour if necessary. Leave to rest in a covered bowl for 10 mins.
Meanwhile make the filling. Beat the sugar, butter and cinnamon together.
Now roll out the dough to a rectangle 12'' x 9'' or 30 cm x 20 cm.
Spread the filling evenly over the rectangle and roll up from the long end. Slice evenly into about twelve pieces. Place on non-stick paper on a baking sheet. Cover and leave in a warm place for half an hour.
Bake for about 20 minutes until done.
If liked drizzle with water icing and decorate with chopped pecan nuts.
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