Cinnamon rolls

I first made these cinnamon rolls on a Christmas bread making course. They are super sticky but very easy to make. My hubby fell in love with them and once you taste them I’m sure you will too.

This recipe makes large buns, but you could make them smaller so you get mini versions. If you don’t like cinnamon (I have a good friend who hates the stuff) you could easily replace the cinnamon with jam.

I’m not entirely sure where this recipe originated from, but this is my twist and was adapted from the one on my bread making course. I’ve made these many times and quite often add some pecan nuts for extra crunch.

When the buns are baking they smell wonderful and make the whole house smell like Christmas!

You should definitely give this recipe a go, I’ve popped some step by step images below, but if you don’t want to see the pictures you can just  Skip to the printable recipe.

IMG_3099

Step 1 – Make the dough

  • Time = 5 – 10 minutes kneading, 1-2 hours to rise
  • Ingredients = 300g of strong white bread flour, 1.5tsp of instant yeast, 0.5 tsp of salt, 1 tbsp of soft light brown sugar, 140ml of warm of warm water (just hand hot), 60ml of olive oil (not extra virgin).
  1. Mix the flour, yeast, salt and sugar in a large bowl.
  2. Add the water and oil. Knead well in the bowl for a few minutes until it cleans the sides of the bowl and then tip it out onto a work surface and knead for another 10 minutes until it’s nice and smooth and stretchy. If using a stand mixer just knead for 5 minutes on speed 4. Either way, when it’s kneaded shape it into a nice round ball so that you get an even rise.
  3. Pop the kneaded dough back in the bowl, cover and leave to prove for 1-2 hours (until it’s doubled in bulk).

Image 1 = Measuring the ingredients. Image 2 = Kneading the dough. Image 3 = Shaped into a ball, ready to rise.

Step 2 – Roll, fill and rest

  • Time = 5 minutes to prep. 45 minutes to rest. 
  • Ingredients for the filling = 4 tbsp olive oil (not extra virgin), 75 grams of soft light brown sugar, 1tsp of vanilla extract OR 1tbsp of vanilla bean paste, 2 tsp of ground cinnamon, a pinch of fine sea salt. 
  1. Whilst the dough is rising make the filling by combining together all of the filling ingredients above.
  2. When the dough has doubled in bulk, remove it from the bowl onto a lightly floured work surface.  Knock all of the air out by repeatedly folding it in on itself and then let it sit for 2 – 3 minutes to relax .
  3. Roll the dough out until you get a 23 x 30cm rectangle (you might have to sprinkle more flour, but don’t add too much! Make sure the longer edge is facing you.
  4. Spread the filling all over the rectangle – right to the edges – and then roll it up into a log.
  5. Cut into 8 equal portions – don’t waste the scraggy ends, they’ll still be lovely.
  6. Lightly grease a 20cm loose bottom tin (I used a silicone cake pan which was fine). Arrange the portions in the tin, don’t worry if they don’t touch at this stage, they will once rested. Cover and leave for 45 minutes until they are all touching.

Image = 1 The filling when mixed. Image 2 = The dough when risen. Image 3 = The rolled dough 20x 30 (ish). Image 4 = The filling spread on the dough. Image 5 = Rolling the dough. Image 6 = The rolled dough. Image 7 = The dough portioned. Image 8 = The portions in the tin ready for the second rise.

Step 3 – Bake then glaze!

  • Time = 25 minutes to bake, a couple of minutes to glaze.
  • Ingredients for the glaze = 50ml of water, 50g of soft light brown sugar, 1tsp of cinnamon.
  • When the dough is nearly at it’s 45 minutes (from step 2) pre-heat your oven to 180 (fan) 200 (non fan).
  1. As soon as your rolls have risen and are all touching each other, bake in the pre-heated oven for 25 minutes until nice and golden brown.
  2. A few minutes before the rolls are due out of the oven prepare the glaze by heating the water and sugar in a small saucepan until it’s syrupy and thick. Add the cinnamon.
  3. Once the rolls are baked, remove from the oven. Leave them in the tin, but place the tin on a wire rack. Brush the syrup all over and leave to cool in the tin. Once they are cool enough to touch, remove from the tin and set on the wire rack.
  4. These are lovely whilst still warm and even lovelier with custard – enjoy!

Image 1 = The rolls after the second rise. Image 2 = The rolls baking in the oven (yes I know it’s very clean, but I do use it – honest). Image 3 = The syrup. Image 4 = The rolls once baked. Image 5 = Syrup applied. Image 6 = Cooled enough to remove from the tin and ready to eat!

I hope you enjoy making and eating these cinnamon rolls, I certainly did (and my husband did too!
Below is the printable recipe for my cinnamon buns.

For other recipes on my site please follow this link.

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Cinnamon rolls

  • Servings: 8 large rolls (or 16 small ones)
  • Difficulty: easy
  • Print

Delicious cinnamon rolls - they make the whole house smell like Christmas.

These are really easy to make, if you don’t like cinnamon, simply swap for jam. You can even add pecan or walnuts to the filling to give them extra crunch.

Ingredients

    For the dough
  • 300g of strong white bread flour
  • 1.5tsp of instant yeast
  • 0.5 tsp of salt
  • 1 tbsp of soft light brown sugar
  • 140ml of warm of warm water (just hand hot)
  • 60ml of olive oil (not extra virgin)
  • For the filling

  • 4 tbsp olive oil (not extra virgin)
  • 75 grams of soft light brown sugar
  • 1tsp of vanilla extract OR 1tbsp of vanilla bean paste
  • 2 tsp of ground cinnamon
  • a pinch of fine sea salt
  • For the glaze

  • 50ml of water
  • 50g of soft light brown sugar
  • 1tsp of cinnamon

Directions

  1. Make the dough first by mixing the flour, yeast, salt and sugar in a large bowl. Add the water and oil. Knead well in the bowl for a few minutes until it cleans the sides of the bowl and then tip it out onto a work surface and knead for another 10 minutes until it’s nice and smooth and stretchy. If using a stand mixer just knead for 5 minutes on speed 4. Either way, when it’s kneaded shape it into a nice round ball so that you get an even rise. Pop the kneaded dough back in the bowl, cover and leave to prove for 1-2 hours (until it’s doubled in bulk).
  2. Whilst the dough is rising make the filling by combining together all of the filling ingredients above.
  3. When the dough has doubled in bulk, remove it from the bowl onto a lightly floured work surface.  Knock all of the air out by repeatedly folding it in on itself and then let it sit for 2 – 3 minutes to relax.
  4. Roll the dough out until you get a 23 x 30cm rectangle (you might have to sprinkle more flour, but don’t add too much! Make sure the longer edge is facing you.
  5. Spread the filling all over the rectangle – right to the edges – and then roll it up into a log. Then cut into 8 equal portions – don’t waste the scraggy ends, they’ll still be lovely.
  6. Lightly grease a 20cm loose bottom tin (I used a silicone cake pan which was fine). Arrange the portions in the tin, don’t worry if they don’t touch at this stage, they will once rested. Cover and leave for 45 minutes until they are all touching.
  7. About 10 minutes before the end of the second rise, preheat your oven to 180 fan or 200 non fan.
  8. As soon as your rolls have risen and are all touching each other, bake in the pre-heated oven for 25 minutes until nice and golden brown.
  9. A few minutes before the rolls are due out of the oven prepare the glaze by heating the water and sugar in a small saucepan until it’s syrupy and thick. Add the cinnamon.
  10. Once the rolls are baked, remove from the oven. Leave them in the tin, but place the tin on a wire rack. Brush the syrup all over and leave to cool in the tin. Once they are cool enough to touch, remove from the tin and set on the wire rack. These are lovely whilst still warm and even lovelier with custard. ENJOY!

Published by

Bread, Baking and More

Lover of bread, baking and growing my own veg.

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