Cinnamon Rolls

After my experiment with Belgian Buns went well I thought I would try something similar, yet different. I love cinnamon rolls and I’ve seen them made on numerous TV shows, so I had a fairly decent idea how they should look.

I followed this recipe (mostly) from the fantastic Minimalist Baker blog. The recipe was very simple with great pictures and even a video to follow. I say I mostly followed the recipe – I used butter and milk instead of almond milk and vegan butter. We’re not a vegan household and there’s no eggs in it so it made no difference except for being extra tasty!

First off you warm the milk and melt the butter into it.

Then you sprinkle on the yeast.

Add the flour bit by bit until you have a dough and knead for a minute or so until you have a good ball. Proof this for an hour or until doubled in size.

Roll out the dough on lightly floured surface and then brush with butter and sprinkle over the cinnamon and sugar. I also added some raisins at this point. They were not part of the recipe but I like the fruitiness that cuts through the spice and sugar.

Roll it up tightly then cut it in to pieces. I managed to get 12 rolls out of the dough.
Leave them to rise again while the oven heats up and then bake for 25-30 minutes or until a good golden colour.

Leave them to cool then glaze. I used milk and icing sugar but as you can see from the picture my glaze was too loose.

A lesson I learnt making these were read the recipe properly! I added too much butter at the start and then too much later on too. They were still tasty you could tell that there was too much butter. I would also make the glaze thicker. The suggestion of using a cream cheese based frosting would work really well!

These were popular at my office so I’ll definitely be giving them another go.

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