Hey everyone! For todays blog post I thought I’d share my recipe for cinammon rolls. These taste absolutely incredible(I was literally drooling whilst I was editing these pictures) and are also really quick to make(you don’t have to leave them to prove or anything). This is the perfect recipe for a rainy Sunday afternoon when all you want to do is light a candle and stay cosy! I think this is such a comforting food, the cinammon is SO warming and I can’t wait to bake these more. Enjoy!
Ingredients(for the dough):
- 280g self-raising flour
- 3 tablespoons of caster sugar
- 100g melted butter
- 2 egg yolks(at room temp.)
- 200ml milk
- 3 tablespoons of cinammon
Ingredients(for the filling):
- 3 tablespoons of ground cinnamon
- 150g dark brown sugar
- 50g caster sugar
- 2 drops of vanilla exract
- 3 tablespoons of melted butter
Ingredients(for the icing):
- 80g icing sugar
- 2 tablespoons of cream cheese
- 1 tablespoon of softened butter
- 1 teaspoon of vanilla exract
- Preheat the oven to 180 degrees celcius and line a square baking tray with greaseproof paper.
- Mix all the dry ingredients(cinammon, sugar and flour) in a bowl.
- In a seperate bowl, whisk the melted butter and milk together first(this will stop the eggs from scrambling) before adding the egg yolks and vanilla extract.
- Mix the wet ingredients and the dry ingredients together to form a dough. Flour a surface and use floured hands to transfer the dough to the surface. Use a rolling pin to roll the dough out to a rectangle, about 30 x 25cm.
- Mix the cinnamon, dark brown sugar, caster sugar, vanilla extract and buter together to create the filling. Use a spatula to evenly spread the filling out over the dough.
- Cut the rectangle lengthways into 8 even strips(see picture below) before rolling up(like a swiss roll) to create a ‘swirl’ and put them in your prepared baking tray.
- Once you’ve finished rolling up all your dough with filling, glaze them with a bit of milk before putting in the oven for around 30 minutes or until golden brown.
- Whilst the cinammon rolls are in the oven, you can start on the icing. Sift the icing sugar into a bowl before making a well in the centre and adding the cream cheese and butter. Slowly incorparate the two together until you get a smooth consistency. Finally, stir through the vanilla extract. Transfer the icing to an icing bag before cutting the end of and drizzling over the cinammon rolls.
Rebecca Rose x
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