They say that baking is a science and cooking is an art. But oh boy, these Cinnamon Rolls would give some of the pieces in the Louvre a run for their money.
Truly, they were fantastic.
The recipe below made 2x trays of 16 Cinnamon Rolls. Some of you will be thinking, “That’s a lot, I think I’ll half the recipe”.
Stop. Do not half this recipe.
These Cinnamon Rolls will be gone before you can say “No carbs before Marbs”, and then you’ll be sorry.
I don’t usually use cup measurements in recipes, but it really does help speed this recipe up (which means you can eat them faster), so I would recommend getting your hands on one if you can. If you can’t, it’s about the same volume as a half pint.
For the Cinnamon Rolls:
- 1 tsp caster sugar
- 2 sachets of dried yeast (approx. 14g)
- 1 cup warm water
- 1 cup caster sugar
- 6 tbsp unsalted butter
- 9 cups plain flour
- 2 cups hot water
- 2 eggs
- 1 tbsp salt
For the Cinnamon Filling
- (Divide all these ingredients in two bowls)
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 1 cup raisins or sultanas
- 2 tbsp ground cinnamon
For the icing:
- 1/4 cup unsalted butter at room temperature
- 4 cups icing sugar
- 6-8 tbsp milk (add to your desired consistency, I like it runny but some people like to spread it over the top)
- 1 tsp vanilla essence
- In a jug, combine the yeast, the 1 tsp of caster sugar with the warm water and set aside for 5 minutes to activate the yeast. You’ll know its ready when it smells ‘yeasty’ or starts to bubble
- In a bowl add the butter, sugar, and salt with the 2 cups of hot water and beat until combined. This is the weird part of the recipe, as i’m not used to adding this much water to butter. It might not look right, but don’t worry, keep going! Stir in 2 cups of the flour and mix until combined. Add your yeast mixture and mix well. Make sure the mixture isn’t too hot, let it cool if necessary, then add your eggs. If you add them when the water is still hot, they’ll scramble them and its Bye Bye Cinnamon Rolls.
- Slowly stir in the remaining flour, adding a cup at a time and mix for about 2-3 minutes. Remove dough from the bowl and place on a lightly floured surface. Knead the dough, adding a little flour if you’re finding it too sticky. You’ll know it’s done when the dough goes silky smooth.
- Put the dough in a floured bowl, covered with cling film and let it rise for half and hour, until doubled in size. Remove it from the bowl and divide it in half, placing one half on a lightly floured surface. Using a rolling pin, roll half of the dough into a rectangle measuring about 55x35cm. Spread the rectangle with half of the softened butter. Mix together half of the brown sugar, the raisins, and cinnamon and sprinkle over the top.
- Roll the dough up so its as long as possible and slice evenly into about 16 rolls (around 2 inches thick) Snugly pack the rolls into a greased baking dish, leaving a little space between them for the rolls to rise. Repeat this process with the other half of your proved dough.
- Now its time for the second rise. Cover the dishes with a clean kitchen towel and leave for another 30 mins, to double in size.
- Preheat your oven to 180c and bake for 25-30 minutes. You’ll have to use a little bit of guesswork here depending on your oven efficiency, but try not to open the oven to check them before 25 minutes! The cinnamon rolls should be golden brown on top with fully cooked through centres. If they’re getting too brown, put some foil over the top and carry on baking until the centres are perfectly cooked.
- Now this is the hard bit… You should let the rolls cool before adding the icing, or it just runs straight off the top. While you’re waiting, make the icing by whisking the butter, milk, vanilla and sugar in a bowl. When they’re ready, just pour the icing over the top or (for those of you who like it slightly thicker) spread the icing over using a spatula.