I absolutely love cinnamon rolls. You might already know this because I talk about them A LOT..
However, I’ve never got around to baking them. All the recipes seem to take hours, and involve leaving dough overnight etc etc, and I’ve never had the patience for that. When you want cinnamon rolls, you want cinnamon rolls now, you know? Where is the fun in baking something you have to wait overnight to eat?
There is no fun in that. This recipe, however, is different. They can be whipped up on a Saturday morning and eaten on a Saturday morning, which is perfect because Saturday morning is when you want to eat cinnamon rolls anyway.
Last weekend I had a few friends over for brunch, which, let me just say, is the absolute best time of day to socialise, and I made these cinnamon rolls. They were a huge hit. Whatever you’re doing this weekend, try to fit these in somewhere!
Cinnamon Rolls (recipe adapted from Joy the Baker)
For the dough:
2 tablespoons butter
2 tablespoons sugar
1 1/2 teaspoons dried active yeast
190g plain flour
1/4 teaspoon salt
1 egg yoke
Begin by combining the milk, butter and sugar in a saucepan and gently heat until the butter has melted and the sugar dissolved, then remove from the heat.
Put the milk mixture into a bowl and stir in the yeast. Leave it to sit for about 5 minutes, or until it is bubbling and frothing. Then add the flour, salt and egg yoke. Stir until the dough starts to come together- you can either do this by hand or in a machine. Add more flour, a tablespoon at a time, if the dough feels too wet. You probably shouldn’t need to add too much, you want the dough to still be fairly soft.
Cover and leave to rest for about 30 minutes. In the meantime, make the filling:
For the filling:
85g butter, melted
100g caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
pinch of salt
Combine all the ingredients together until they form a paste.
On a lightly floured surface, roll out the dough to a rectangle and spread the paste over it. Roll into up into a long sausage and slice into rolls. Place them, swirl facing up, on a greased baking tray, leaving about a 1/2 inch between them. Cover and leave to rise for 30-45 minutes.
Bake at 180 degrees Celcius for about 18-20 minutes, or until they are golden brown and have puffed up.
For the icing:
50g icing sugar
about 2 tablespoons milk, or enough to make a thick glaze
Mix together the milk and icing sugar, until you have a thick but pourable icing. You don’t want it to be too thin and runny- so go carefully with the milk!
Drizzle over the rolls and enjoy with a big cup of coffee.