Cinnamon Rolls Recipe
Preparation time: 30 minutes, plus 1½ hours for rising
Cooking time: 25 minutes
Here’s something really worth getting out of bed for. As with most dough-based recipes, these sticky buns take a little while to put together, but this recipe cuts out any lengthy kneading. The rolls are best
eaten warm, so if you want to make them the night before, follow the getting ahead tip over the page.
500 g (1 lb 2 oz) plain flour, plus extra for shaping the dough
1 tsp flaky sea salt
50 g (2 oz) golden caster sugar
1 × 7- g (¼- oz) sachet fast-action yeast
150 g (5 oz) very soft unsalted butter, plus extra for the tin
150 ml (¼ pint) milk, plus 2 tbsp for the icing
2 medium eggs
½ tsp vegetable oil
80 g (3 oz) light muscovado sugar
1 tsp ground cinnamon
80 g (3 oz) sultanas, raisins or a mixture of both
150 g (5 oz) icing sugar
50 g (2 oz) pecan nuts
1. Put the flour, salt, caster sugar and yeast into a large bowl. Melt 50 g (2 oz) of the butter in a small pan. Take the pan off the heat, then use a fork to beat in 150 ml (¼ pint) milk, and then the eggs.
2. Quickly mix the wet ingredients into the dry, until you have a rough, sticky dough. Cover with clingfilm, then set it aside for 10 minutes.
3. Sprinkle a little of the flour over the worktop, then scrape the dough out of the bowl.
4. Dust the top of the dough with a little flour. With dry, floured hands, knead the dough into a smooth, springy ball. This should only take 30 seconds or so.
HOW TO KNEAD
Hold the left edge of the dough down with one hand, then grab the furthest edge and push it away from you. Fold the stretched dough back on top of itself, press it down, give the dough a quarter turn, then repeat. After a few turns the dough will be smooth and elastic. Sprinkle with more flour if the dough sticks.
5. Rub a little oil around the inside of a large bowl, then put the dough into it. Lightly oil a sheet of clingfilm and cover the bowl. Put the bowl in a warm (not hot) place. After 1 hour, the dough will have doubled in size.
6. Flour the work surface and your hands, then turn the dough out onto it. Press the dough out to a rectangle about 40 × 30 cm (16 × 12 inches) using your knuckles and palms.
7. For the filling, spread the remaining soft butter over the dough, then sprinkle with the muscovado sugar, cinnamon, sultanas or raisins. Chop the pecans and scatter over.
8. Take hold of one of the long sides, then roll the dough around the filling, as though you’re rolling up a carpet.
9. Using a sharp knife dipped in a little flour, cut off the very ends of the roll and discard them, then cut the rest of the roll into 12 equal slices.
10. Rub a knob of butter around the inside of a baking or roasting tin measuring around 25 × 23 cm (10 × 9 inches). Put the rolls in the tin, cut-sides up, spaced apart.
11. Rub a little vegetable oil over a sheet of clingfilm, then loosely drape it over the buns. Leave the buns in a warm place for 30 minutes, or until the dough looks puffy and the rolls have grown together. Preheat the oven to 180°C/350°F/Gas Mark 4.
12. Bake the buns for 25 minutes, until risen and golden. Cool in the tin for 15 minutes, then turn out of the tray and put them onto a cooling rack. Sift the icing sugar into a bowl, then mix with 2 tablespoons milk to make a smooth, runny icing. Spoon it over the buns while they’re still warm.
Make the dough the day before, then put the rolls into the refrigerator at the end of step 10. They will rise, but at a slower rate. Next day, take the rolls out and leave at room temperature for an hour or so or until they have grown together, as in step 11. Bake as before.
What to Cook and How to Cook It by Jane Hornby, $A59.95 $NZ67, www.phaidon.com.