Christmas is the only time of year where I am repeatedly asked to bake cinnamon rolls, I don’t wish to sound like i am blowing my own trumpet here, but the more I bake them, the better they become… the recipe is one from a Mr Edd Kimber, who was the winner of the Great British Bake Off in 2010. I originally found the recipe in the Waitrose magazine a few Christmas’ ago, but have since, much to my annoyance, misplaced the magazine. Last year I was bought both of his cookbooks and “Say it with Cake” is not only jam packed full of deliciousness, but is also where you can find the amazing cinnamony goodness that are the cinnamon rolls.
Anyways, these are super scrummy, great for breakfast, snacking, lunch, snacking or dinner… did I mention snacking? Best served warm, but great when re-heated in the microwave, so don’t panic if you can only manage one out of the batch – I’m not asking you to eat them all at once, though I shall not pass judgement if you wanted to.
They take a bit of time, but are worth it. Even better if you leave them overnight and if you’re an early bird, pop them in the oven to bake just in time for breakfast (how to win friends at work)
250ml whole milk
50g unsalted butter plus extra for greasing
500g strong white flour plus extra for dusting
30 caster sugar
1 tsp salt
7g sachet fast-action yeast
1 Large beaten egg
Vegetable oil for greasing
150g light brown soft sugar
3 tbsp ground cinnamon
60g unsalted butter, very soft, plus extra for brushing
75g Currants (optional)
75g soft Cheese
125g icing sugar
2tbsp whole milk
Put the milk and butter into a small pan over a low heat and slowly melt. Allow the mixture to stand until lukewarm.
In a large bowl mix together the flour, sugar, salt and yeast. Add the milk mixture and the egg and mix to form a soft dough.
Lightly flour a work service and tip the dough onto it. Knead for 10 minutes. I put it in a food mixer with a dough hook for about 6 minutes on a slow speed.
Put the lightly oiled bowl and cover with clingfilm. Put the bowl in a warm place and leave to rise for 1 hour, or until doubled in size. Tip onto a floured service and roll out to 40cm x 50cm. Lightly grease a 23cm x 33cm high-sided baking tray (I used a 25cm round high sided baking tray)
To make the filling mix the sugar and cinnamon. Spread the dough with the softened butter and sprinkle over the sugar mixture, then the currants (optional). Starting from the long edge, roll into a tight log. Trim the ends; slice into 16 pieces. Put the rolls in the greased tin and cover with clingfilm. Leave to rise until doubled in size, about 45 minutes.
Preheat the oven to 180c (gas mark 4). Brush the buns with a little melted butter and bake for 30 minutes or until golden. To prevent burning, you may need to cover the rolls with foil for the last 5-10 minutes.
Mix all the topping ingredients in a bowl until smooth. Allow the buns to cool slightly, then drizzle the topping over the rolls or spread to coat evenly.