CINNAMON ROLLS

CINNAMON

ROLLS

INGREDIENTS 

FOR ROLLS:

• 4 Cups All-Purpose Flour
• 1/3 Cup Granulated Sugar
• 1 Teaspoon Salt
• 4 1/2 (Four and a Half) Teaspoons Instant Yeast
• 1 Cup Milk
• 1/4 Cup Butter or Margarine at Room Temperature
• 1 Egg

FILLING

• 1/2 Cup Granulated Sugar ( I use Brown Sugar)
• 2 Teaspoons Ground Cinnamon
• 1/4 Cup Butter or Margarine at Room Temperature
• 1/2 Cup Raisins/Nuts/Candied Peel (I used Candied Peel)

GLAZE

• 1 Cup Powdered Sugar
• 1 Tablespoon Butter or Margarine
• 1/2 Teaspoon Vanilla Essence
• 1 or 2 Tablespoons Milk

DIRECTIONS

PREPARING DOUGH FOR ROLLS

1) In a large bowl, stir 2 cups of the flour, 1/3 Cup of sugar, salt and yeast. Stir until well mixed. Heat the milk in a saucepan until warm. Add the milk to the bowl containing the other ingredients. Add the 1/4 cup butter and egg to the flour mixture. 

2) Beat the flour mixture with an electric mixer on low speed stopping frequently to scrape batter from side and bottom of the bowl. Beat for about 2 minutes. Now add the remaining flour little by little (about half a cup at a time) while mixing the batter with a wooden spoon. The dough will by now start coming together and leave the sides of the bowl although it might be quite sticky at this stage.

3) Transfer the dough to your worktop that has already been sprinkled with flour. Knead the dough with the heels of your hands while turning and folding it time to time. Keep sprinkling flour if you see that the dough tends to stick. Knead until dough is smooth and springy. 

5) Transfer the dough to another bowl that has been lightly greased with oil. Cover bowl with plastic wrap and leave in a warm place to rise.  Leave it aside for 30 minutes to 1 hour until the dough has doubled in size.

 THE FILLING

1) In a small bowl, mix the sugar and the cinnamon. 

2)  Grease the bottom and the sides of your baking pan or line with parchment paper. Deflate the dough by punching your hand into it. Pull it away from the sides of the bowl.

3) Sprinkle your worktop with flour and transfer the risen dough onto it. 

Using a rolling pin or your hand, flatten and spread the dough into a 15x10 inch rectangle.

Smear or spread a little bit slightly melted butter or margarine over the surface of the rolled out dough. You may skip this step and go to the following. I prefer to smear the butter before I add the filling.

Sprinkle the sugar and cinnamon mixture all over the buttered pastry

Scatter the fruits over the sugar

Then lift the one short end and start rolling the pastry

Here is the pastry al neatly rolled up

With a sharp knife cut the roll into sections of around 1 inch in thickness

Lay the rolls out in a baking tin lined with parchment paper. Cover with plastic wrap and set aside for about 10 to 15 minutes or until doubled in size. Bake in the centre of a pre-heated oven at 350 Deg.F or 180 deg C. Bake for about 30 minutes or until golden brown. 





HOW TO PREPARE THE GLAZE

You will need 1 Cup Powdered Sugar, 1 Tablespoon Butter or Margarine at room temperature, 1/2 a Teaspoon Vanilla and 1 or 2 Tablespoons Milk. 

In a small bowl, stir the glaze ingredients until smooth. Keep adding the milk a little at a time until the glaze is thin enough to drizzle. Using a spoon, drizzle the glaze over the warm cinnamon rolls. I did not use glaze as I prefer not glaze my cinnamon rolls. 

CINNAMON ROLLS BAKED AND READY TO SERVE