DELIGHTFULLY INDULGENT CINNAMON ROLLS

Pure indulgence. About to embark on a month of not being there, I thought I´d leave my family some amazing, warm, melt-on-your-tongue cinnamon rolls for comfort. Gooey, warm, buttery and with loads of cinnamon, these were definitely a hit!

Cinnamon rolls are my husband´s favourite and having never made them before, I was super chuffed at how they came out. Thanks to Pioneer Woman (http://thepioneerwoman.com) for the inspiration! Disclaimer: nothing healthy, clean or low-calorie about these babies at all!

Makes about 20 rolls
Ingredients

Cinnamon rolls – dough

500 ml milk

1/2 cup sunflower oil

1/2 cup dark muscovado sugar

1 packet of yeast

4 1/2 cups flour

1 packet baking powder

Pinch of salt

Filling

1 cup butter, melted

1 cup dark muscovado sugar

4 tbsp cinnamon

Icing

1 cup icing sugar

1 tablespoon melted butter

1 teaspoon milk

Method

1. In a medium saucepan, heat the milk, vegetable oil, and sugar over medium heat to just below a boil.

2. Set aside for an hour or so to cool. Once warm, sprinkle the yeast on top and let it sit for a minute.

3. Stir 4 cups of flour into the butter mixture until just combined.

4. Cover the mixture with a clean kitchen towel and set aside in a warm place for an hour.

5. After one hour, remove the towel and add the packet of baking powder, the salt and the remaining 1/2 cup of flour.

6. Stir thoroughly to combine.

7. Put the dough in the fridge for an hour or so, it is easier to handle that way.

8. Preheat the oven to 200 degrees Celsius.

9. On a floured baking surface, roll the dough into a large rectangle, about 75 by 25 cm, make sure it is rolled out very thin.

10. Once spread out well, you can start adding the filling. Start by pouring the cup of melted butter over the dough. Use a spoon or spatula to spread the butter evenly.

11. Sprinkle the cinnamon and sugar over the butter and spread evenly. The filling might spill over, but not to worry about that at all.

12. Now you can start rolling the dough. Start along the long side and roll the dough slowly and tightly towards you.

13. Press the seam into the dough and place the roll with the seam down on a cutting surface.

14. Divide the log into 20 – 25 equal pieces, slicing with a sharp knife.

15. Find some pans (round or square) and coat them with a little butter.

16. Place the rolls into the pans, and leave a little space between them.

17. Cover the pans with a kitchen towel. Set aside on the kitchen counter for half an hour before baking.

18. Bake the cinnamon rolls for 15 to 18 minutes, until golden brown.

19. Remove the pans from the oven.

20. Make the icing by stirring the melted butter into the icing sugar and adding milk one drop at a time until a perfectly thick glaze forms. Drizzle this over the warm cinnamon rolls in the pan.

21. Enjoy them warm or freeze the leftover cinnamon rolls, taking them out of the freezer and popping them into the oven for a few minutes to heat through when the fancy strikes.

Enjoy!

 

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