Hunky Husband, I honestly believe to be the best father and husband in the world. He does so much for me and the kids, even though he works long hours. So I like to do little things to treat him occasionally. This generally revolves around baked goods (and other things, he would be very embarrassed about if I told you).
So tonight I made cinnamon rolls, which we both absolutely love. I adore cinnamon, such a gorgeous flavour, and I love that you can pretend these are breakfast.
I warn you now, I am not a good baker, I have mass issues sticking to recipes, which is great for cooking but not so much baking. However, this one never goes wrong. For example, tonight I don’t have plain flour, so I’ve used self-raising. I don’t have unsalted butter, so I’ve used flora buttery. And I don’t have brown sugar, so I’ve used white. And they’re still wonderful, and the flat smells like absolute heaven.
- 350g Plain flour
- 50g Granulated sugar
- 1tsp Salt
- 1 pack (or 7g) instant yeast
- 100ml water
- 50g milk
- 2tbsp butter
- 1 egg
For the filling
- 2tbsp butter
- 2tbsp cinnamon
- 2tbsp brown sugar
For the glaze
- 100g icing sugar
- 2 tablespoons milk
Firstly, preheat the oven at 200 degrees for 10 minutes, then switch it off. You’re going to use this heat to rise the rolls before you cook them, so don’t forget to turn it off!
Sieve the flour into a large mixing bowl, add the yeast and salt, mix it all together. Put the milk, water and butter into a saucepan and warm, stirring constantly, until all the butter has melted. It would be much easier to do this in the microwave, but we don’t have one.
Stir this wet mixture into the flour mixture with a wooden spoon, make sure it’s all mixed really well, before adding the egg. Knead the mixture with your hands (I love hand kneading, but by all means use a mixer with the kneading hook on if you have one) for about 5 minutes, until it’s a nice unsticky dough, that springs back a little when you poke it.
When you first start kneading, it’s going to be really sticky, it’ll be all over your fingers, keep going!! It will quite suddenly all start coming together, but if after 5 minutes it’s still too sticky to do anything with, add a little flour, and knead it really well again. Keep doing this until it feels like you’ll be able to roll it out.
Then on a floured surface, roll it into a big rectangle, about 0.5 cm thick, spread it with butter, then sprinkle over the brown sugar and cinnamon. Roll it up into a big swiss roll, then cut it into 12 slices. Carefully lie them in the baking tray, leaving a bit of space between them (they will grow!), and put them into your heated oven for 20 minutes.
When you take them out of the oven, leave them to cool while you mix the glaze, by adding tiny bits of milk at a time to the icing sugar and mixing it, until it’s a nice drizzalable consistency, then pour over the rolls.
Honestly, even if they didn’t taste incredible, the smell is the best!