Well, cut a long story short - ever since that trip I have been trying to find a recipe for something resembling these rolls at least in taste. EUREKA! Yesterday, feeling better, I went up and down the internet and stumbled across a recipe that looked straightforward enough to give it a go. What can I say? Not only did I make a small batch (I usually make half the quantity when I first try out a new recipe), we loved this so much that I had to make another batch straight after :-) If you have enjoyed the cinnamon rock cakes recipe, then you will love these (Pigsmightfly, this should go down a treat in your household)!
I amended the recipe slightly and I hope you like what I have done with it. It just uses slightly less fat and sugar and I left out the cream cheese icing, drizzling mine just lightly with a mix of icing sugar & lemon juice (totally optional - the second batch was made completely without and that was just as nice). These freeze really well as well - perfect for a little treat later in the week.
I reckon these will also work really well as savory rolls - maybe filled with pesto instead of the butter/sugar/cinnamon mix... mhm, might have to give that a go...
Have a good start to your week!
Soft Cinnamon Rolls (makes 12)
For the dough:
4tsp dried yeast
1tsp baking powder
a little salt
For the filling:
80g butter, melted
100g brown sugar
25g granulated sugar
- In a saucepan, warm the milk to lukewarm and melt the butter - I did this in one pan and it worked a treat (saving on washing up).
- In a large bowl, mix the flour, yeast, sugar, baking powder and salt and add the lukewarm milk/melted butter.
- Mix together to combine the ingredients - the dough will be fairly sticky, so you can always add a little more flour to make it easier to handle.
- Knead the dough a couple of times - you really don't need to spend any time doing this - and shape into a round before placing into a lightly oiled bowl & covering with clingfilm (or a plastic bag). Allow the dough to rise in a warm place for about an hour.
- Melt the butter for the filling and in a separate bowl, combine the brown & granulated sugars with the cinnamon.
- When the dough has risen (to roughly double its size but don't worry if it doesn't quite get there - mine didn't), roll it out on a lightly floured surface into a rectangle (roughly 1/4″ thick and 18″x14″). Make sure it's not rolled too thinly as it will be difficult for the rolls to hold their shape.
- Spread the dough with the melted butter, then sprinkle on the sugar/cinnamon mix - this will be quite a thick layer (yum!).
- Beginning from the longer side, roll up the dough into a log - then cut the log into 12 even slices.
- Place the slices, cut-side up and touching each other onto a lightly greased baking tray and leave to rest in a warm places for a further 20 minutes. In the meantime, preheat the oven to 160degrees (fan oven).
- Bake the rolls for 15 minutes or until golden in colour. Remove from the oven and allow to cool for 15 - 20 minutes.
These rolls freeze really well - simple defrost and you can also briefly pop them into the oven or microwave if you want them slightly warmed, then add the icing if wanted.
(recipe adapted from wineimbiber.com)