Cinnamon rolls
Share this article:
Preparation time
30 minutes
Cooking time
25 minutes
Resting time
2 hours
For
12 rolle
Difficulty
Easy
Budget
1/3
Product used
Ingredients
– 600g flour
– 1 x 11g sachet Saf-instant® Baker’s dry yeast
– 1 egg
– 50g melted butter
– 100g soft butter
– 25cl milk
– 3 tablespoons sugar
– 5 tablespoons brown sugar
– 1½ tablespoons cinnamon
– 1 pinch of salt
Ustensils
– mixing bowl
– wooden spoon
– tea towel
– pastry brush
– hand whisk or fork
– knife
– rolling pin
– baking tray
Preparation
1) In a bowl, add the Saf-instant® yeast to the warm milk and stir.
2) Mix the flour, the Saf-instant® yeast mixture, sugar, egg and melted butter together in a mixing bowl.
Knead by hand for 5 minutes.
3) Cover the mixing bowl and leave to rise for 1 to 1½ hours at room temperature until the dough has doubled in size.
4) Add the cinnamon, salt and brown sugar to the soft butter and mix well.
5) Knock back the dough and roll out on a floured work surface to form a rectangle.
6) Paint the dough with the cinnamon mixture.
7) Starting from the longest side, roll the dough to create a sausage. Cut into thick slices and place on a baking tray lined with parchment paper, leaving plenty of space between.
8) Cover with a tea towel and leave to rise again for another 30 minutes.
9) Preheat the oven to 180°C (thermostat 6).
10) Using a pastry brush, paint the rolls with icing.
11) Preheat the oven to 180°C (thermostat 6).
To make the dough easier to roll up and keep rolls moist after baking, avoid rolling the dough out too thinly.
Before eating, leave the cinnamon rolls to cool then coat with icing (1 egg white beaten with 200g of icing sugar).
Variation
For nibbles with drinks why not try a savoury version? They could hardly be simpler to make! Replace the cinnamon in the recipe with 1½ tablespoons of cumin, oregano or pesto.
