Saturday, 25 March 2017

"Sally Cinnamon" Rolls

A note from Joelle... 

I've  caught the baking bug again! It's great news for everyone and everything except my waistline. 
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Now, I've made Swedish cinnamon buns before (kanelbulle) but this was the first time making American-style ones. These are much bigger, made to tear apart, fluffy and soft in the middle and are made in a big pan altogether. Once cooled a little bit, they are drizzled
(more in my case, drenched!) in vanilla cream cheese frosting - perfect!
Impress yourself and your mates with this really easy recipe that can literally feed like, 100 people.

Ingredients

Roll:
100g plain flour
A splash of milk
4 tbsp Melted butter (unsalted)
Softened butter (unsalted)
4 tbsp brown sugar
2 tbsp ground cinnamon
4tbsp white sugar
1 packet or 1 tsp active dry yeast
1 tsp baking powder 
A pinch of salt

Icing: 
2 tbsp melted butter
2 tbsp milk
2tbsp cream cheese
4 tbsp icing sugar
1 tsp vanilla extract

To make the bread, pour the milk, melted butter and sugar into a bowl, add the dry yeast and let the mixture sit for about 2 minutes. Add the sieve in the flour and then fold the mixture. It will be very sticky and maybe a bit lumpy but that's just how it is!
Place cling film or a kitchen towel over the bowl and allow it to rest for 1 hour. PLEASE don't skip this step, the rolls won't get that airy rise if the dough doesn't prove at room temperature.
When the hour is up, admire your beauty! My dough tripled in size but once you then work in the baking powder, salt and another half cup of flour, you'll notice it shrink back to size.

Roll out the dough into an oblong and try to get it evenly thin (around 1cm)
Spread some softened butter on the dough first, then sprinkle cinnamon and brown sugar.
Start rolling from the long end of the oblong until you get one giant roll and then cut the roll every 5cm or so. Don't worry if the whirls are super-tight, as we are baking them all together, they won't spread too much and lose shape.
Place all the rolls in a dish and allow them to rest at room temperature for at least 30 minutes before baking at 180C for
Whilst the rolls are baking, it's time to make the delicious icing!
In a bowl, add the soft butter, soft cheese (I used Philadelphia), vanilla, milk and stir until smooth. Then add the icing sugar and stir until all is incorporated. Boom - you're done!
Once golden brown, take out of the oven and allow to cool in the tin for 10 minutes. Then drizzle on the icing, whilst the rolls are still warm.
Eat straight away, but they are amazing cold too!
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Let me know if you make these - they are totally worth all the faff! The perfect Sunday treat!
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