Cinnamon Rolls

Can you believe that the other night the temperature dropped down to single digits? Its August!!! With all the back to schools signs up everywhere and my email alive with details for our village harvest fair I can’t wait to share with you a recipe which is perfect for those early chilly starts – quite frankly these are just gorgeous any time of year! 


As you know I’ve been working with Kenwood and I can’t help but turn to my mixer whenever I whisk something up in the kitchen. It eliminates so much of the hard work for me and makes the baking a joy that I just end up using it for anything and everything. We even had much of our pizza dough whipped up in last night. But back to this recipe. We tend to make this up gluten free so that my youngest and I can indulge in these but quite frankly all we do in the recipe is swap the flour for M&S gluten free bread flour and it’s hard to tell the difference…

Cinnamon Rolls

Ingredients

1 tbsp Butter, softened
225g Strong White Bread Flour (GF if you like)
½ tsp salt
1 ½ tsp easy blend dried yeast
1egg, lightly beaten

Filling

4tbsp butter, softened
2tsp ground cinnamon
50g soft light brown sugar
50g crushed pecans

Icing

Icing Sugar
Warm water

Grease a 9cm tin or pyrex dish. Blend in salt & yeast into flour. Mix in the butter until flour resembles bread crumb. 



Add the milk & egg to form a dough (this was all done by the kmix for me but you can do it by hand too)


Shape the dough into a ball and cover and place in a warm place for 40 minutes until the dough has doubled in size (it wont double in size if you use GF Flour but do allow the yeast to work) Mix up the crushed pecans, butter and sugar & cinnamon.


Roll out the dough on a floured surface and roll out to a rectangle approx. 20x30cm. Spread the pecan and cinnamon mix across the dough and roll up from the long edge. Cut into 12 slices and place in the dish. Preheat oven to 180c. Bake in the preheated oven for 20-30 minutes.

Take the buns out of the oven and while they cool make up sugar icing. Add the water teaspoon by teaspoon until you have your desired consistency. Pour oven buns and eat!



Freezable! Freeze the buns once made and take out of freezer to defrost the night before. 

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