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Cinnamon Rolls / Buns (UK Recipe)

These are the result of a bit of experimentation and frustration with the number of recipes that are US-centric that use vague measurements like cups instead of sensible measurements. If you've had Cinnabon here in the UK before, these are pretty close. Not sure how they compare with the US version though.

This makes 12 sensibly sized, but very rich, rolls, and takes around 4-5 hours in total depending on the time needed for the dough to rise.

Useful tips:

Ingredients

Dough

Filling

Frosting

Instructions

  1. Put the dough ingredients in a mixing bowl (or stand mixer / bread maker bowl) and mix. Knead the dough well, for at least 5 minutes.
  2. Place mixed dough in a lightly greased bowl cover with a clean tea towel or cloth, and leave in a warm place until the dough has approximately doubled in size. This will probably take around 90 minutes.
  3. Place the filling ingredients in a bowl and mix carefully with a fork until the mix is a smooth paste. Leave the mix in a warm (but not hot) place so that it's easy to spread on the dough.
  4. Roll out the dough on a lightly floured surface. You're aiming for 45 x 30 cm (18 x 12 inches), as square as possible.
  5. Spread the filling mix evenly across the rolled out dough. If it's soft enough it should spread reasonably well. Try and get it as close to the edges as you can.
  6. Lift the short edge and start rolling the dough. It'll work ok if you start from the long edge, but you won't get as many layers.
  7. Cut the 'log' in half, then half again, then cut each quarter piece into 3. Each roll should be about 2.5 cm / 1 inch wide.
  8. Lightly butter a rectangular dish. I use a pyrex dish that's about 35x25cm. Carefully place the rolls face down evenly spaced in the dish. It's best if there's around 2cm between each roll so they have space to rise further.
  9. Let the rolls rise in a warm place for another hour or so - ideally until they're just starting to touch. They'll continue to expand and rise as they cook.
  10. Cook rolls for 15 to 20 minutes at 180c / gas mark 4, until they're a golden brown on top.

While the rolls are cooking, make the frosting.

  1. Mix the frosting ingredients until smooth. This is easiest with a small food processor or stand mixer.
  2. Spread about 2/3 of the frosting mix on top of the rolls as soon as they come out of the oven. Any excess can be kept in the fridge and added to the rolls to taste for anyone with a really sweet tooth.

Give the rolls 20 minutes or so to cool before letting anyone try them, but they are best eaten fresh. They'll keep for a couple of days in an airtight box and can be individually warmed in the microwave for 20 seconds on high.


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