These are the cinnamon rolls I posted on my instagram story at Christmas. Quite a few of you have asked for the recipe and I was meaning to post it over Christmas and, well, that never happened! Family took precedence, I’m afraid…
Anyway, I’m sure you are all getting quite bored of your New Year’s Resolutions, so I thought I would help you out with a well deserved treat, after two whole weeks of deprivation!
This recipe makes approx. 24 cinnamon rolls. Start well in advance, as the dough needs to rise twice and the rolls are best eaten the day they are baked! They also freeze well – scroll to the end for details.*
100 ml cold water
5 tablespoons cornstarch*
1 vanilla pod*
500 ml milk
5 tablespoons sugar
120 g butter
2 packs dried yeast
1 teaspoon salt
800 g flour
*You can use 2 packs of vanilla pudding powder instead of cornstarch and vanilla pod, if you prefer!
150 g very soft butter
250 g brown sugar
5 tsp. cinnamon
For the glaze:
Approx. 150 g icing sugar sifted
Approx. 3 to 4 tablespoons milk or cream
Heat the milk and vanilla pod (if using) in a saucepan. Mix the cornstarch with the cold water (or vanilla pudding powder, if using). Take the pan off the heat and whisk the starch mix into the milk until it thickens. Stir in the butter until it has melted, add eggs and sugar and mix until fully combined. Leave to cool and when it is hand-warm, stir in the dried yeast.
Sieve flour into a stand mixer (or use a bowl and an electronic hand whisk, with dough attachment) add the pudding mixture and combine until you have a fairly moist dough. Leave the dough in a large bowl covered with clingfilm (plastic wrap) for approx. 2 hrs. or until it has doubled in size.
Transfer the dough to a lightly floured surface and cut it in half. Roll out one half of the dough to about 5 mm thick. Spread half of the softened butter on the dough (the butter should be as soft as whipped cream, not completely liquid) and scatter on half of the sugar and cinnamon. Roll it up tightly and slice it up into pieces of about 5 cm. Repeat this process with the second half of the dough.
Place baking paper on a baking sheet and place the rolls closely to each other, but not touching. They should all fit on one baking sheet. Let them rise for a further 30 mins. By which time they should be touching each other lightly (this is good because it prevents them from unrolling in the oven).
Bake for 20 mins. in a pre-heated oven at 200°C.
Cover with foil after 10 mins. if they start looking too brown.
Mix icing sugar and milk or cream until smooth. Amounts are a suggestion only – add more milk if you like your glaze runnier. Make more or less icing depending on how much you like.
Enjoy! And do let me know how you got on in the comments!
*Details on freezing: I froze mine after baking. Once cool, I popped them in a Tupperware and put them in the freezer. I thawed them at room temperature and heated them in the oven at 180°C for about 8 mins. Glaze them while they are still warm and serve.