Wednesday, 4 January 2012

Cinnamon rolls

400g brown flour (or white)
1/2 tsp salt
60g caster sugar
1tsp of yeast
1 egg
120ml of warm milk
120ml of warm water

50g butter (soft room temp)
35g brown sugar
1 tsp cinnamon
 20g raisins/sultanas/mixed dried fruit

Melted butter for brushing

makes around 16 rolls

  1. Put flour, salt and sugar in to a glass bowl and sprinkle yeast into the bowl.
  2. In a large bowl mix oil,egg,milk and water.
  3. Add wet ingredients  to the flour.
  4. Mix into a dough, kneed until smooth.
  5. Leave to rise in a clean bowl covered by a clean tea-towel. 
  6. Once dough has doubled in size (depends on how warm your kitchen is) knock in down.
  7. Split the dough into two pieces.
  8. Roll the dough out to a rectangle, spread soft butter and spread half the sugar cinnamon and raisins over the dough.
  9. Roll the dough as tight as you can into a swiss roll shape. Cut in to 2cm slices.
  10. Lay flat on grease proof paper and brush all over with butter.  Leave to rise for 30mins.
  11. preheat oven to 190c. 
  12. cook for approx 20mins.

Small boy prone on the floor is protesting at the fact I won't let him empty the cupboard or eat a red hot cinnamon roll!

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