Yes, you read that right! Nothing beats the smell of fresh buttery melt-in-your-mouth cinnamon rolls straight out of the oven.
Now wipe that drool off your chin and let’s get bakin’!
Here’s what you’ll need..
For the dough:
- 1 packet of dry fast acting yeast
- ½ cup warm water
- ½ cup scalded milk, cooled
- ¼ cup caster sugar
- 1/3 cup melted butter (75g)
- 1 Tbsp salt
- 1 egg
- 3½ – 4 cups plain flour
For the filling:
- ½ cup room temperature butter
- ½ cup caster sugar or brown sugar
- 2 Tbsp ground cinnamon
- ¾ cup raisins
What’s scalded milk you say?
This is when you bring milk just before it’s boiling point which is around 85°C (don’t worry, a thermometer isn’t crucial). The main reason for scalding the milk is to denature the proteins as they don’t play nice with yeast.
So this is how it’s done- Pour your milk into a heavy based pan over medium heat. Once you see tiny bubbles form around the sides of the pan with a slightest film of foamy cream on the surface of the milk, you’ve reached the right temperature. Remove from heat and leave to cool.
1) Dissolve the yeast in warm water.
2) Mix milk, sugar, melted butter, salt and egg until fully incorporated.
3) Add 2 cups of flour until smooth.
4) Add yeast mixture and remaining flour until easy to handle.
5) Knead for 5-10 minutes. Place in a greased bowl, cover and leave to rise (1-2 hours).
6) It should have doubled in size. Punch down and roll out into about a 15 x 9 inch rectangle.
7) Spread the butter, sprinkle the sugar and cinnamon mixture, then scatter the raisins.
8) Roll up tightly length ways and cut into 12-15 pieces.
9) Coat baking pan with butter and sugar. Place rolls close together but with enough space for them to rise snuggly. Leave to rise for 45 minutes.
10) Preheat oven to 180°C and bake for 25 minutes.
Finally, the glaze.
Mix together 4 Tbsp butter, 1-2 cups of icing sugar, 1 Tbsp vanilla extract and 3-4 Tbsp hot water.
Or do what I do and just estimate!
Anything drizzled in buttercream icing is a heavenly sight.
Whether you drizzle or drench your cinnamon rolls, that’s up to you! I rather like being able to taste my rolls without sugar being the ultimate after taste.
What about you?
If you’re as much as a cinnamon roll lover as me, try these out!
Don’t forget to share @indulgexplore