Cinnamon rolls

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I love cinnamon rolls, the only problem I seem to have with cinnamon rolls is the fact that I can’t seem to make them, when I first attempted to make cinnamon rolls it was the beginning of my culinary journey and I tried a recipe where you could use store bought puff pastry.

The first attempt I used buttery pastry as it seemed a good choice at the time. The rolls didn’t even expand the just baked all rolled up like a stuff piece of pastry.

The second and last time I tried it, I used ordinary puff pastry and the rolls came apart as it puffed up… after that I never really attempted it, I just never had the urge to make it again…that is until I saw Anna Oslen making it and showing me a trick and then I saw the recipe in The Pioneer Women’s cook book and I thought why not… what have I got to loose.

This recipe makes about 2 dozen, and do not pop into the fridge to set, I tried that with the first dozen and the dough layers did not want to separate, it sort of become one big roll.

The best part this recipe is eggless so I can even eat this during the fast :):):):)

Ingredients for the dough:

1 x quart milk.

1 x cup oil.

1 x cup castor sugar.

2 x packets Anchor yeast.

9 x cups cake flour

1 x tsp baking powder.

1 x tsp bicarbonate of soda.

1 x tbsp. salt.

Ingredients for the filling:

Melted margarine to brush the pastry.

Cinnamon to sprinkle over the pastry.

White normal sugar to sprinkle.

Ingredients for the maple icing:

900g x icing sugar.

½ x cup milk.

¼ x cup black coffee.

Pinch of salt.

1 x tbsp. maple syrup.

Method for the dough:

In a pot, heat the milk, oil and sugar, over a medium heat until the mixture is warm but NOT boiling, do not and I repeat do not allow to boil.

Remove from the stove.

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Add the yeast and whisk.

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Add 8 cups cake flour and mix till roughly combined.

Cover and allow to rise for an hour… keep an eye on it as it grows like a monster while it is rising.

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Add the baking powder, bicarbonate of soda, salt and the remaining cup of cake flour.

Mix well.

Turn out onto a floured surface and knead until smooth.

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Using half the dough at a time, roll out the dough into a rectangle shape.

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Brush the pastry with melted margarine all over the top.

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Sprinkle cinnamon powder over the top.

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Sprinkle the white sugar over the top.

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Roll the pastry into a roll, like a swiss roll.

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Using a sharp knife cut 2cm slices of the pastry.

Line a baking tray with baking powder.

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A trick here, take the loose end of the swirl and gently place it under the swirl.

Place your swirl on the baking tray.

Pop into a preheat oven and bake at 180 degrees for 15 – 20 minutes.

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While the rolls are in the oven, make the syrup.

Whisk all the ingredients together until smooth.

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Once the rolls are baked, remove from the oven and pour the syrup all over the buns.

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Sprinkle with almond nibblers and a dusting of icing sugar.

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