Easter may be over, but these cinnamon rolls are perfect for indulgent breakfasts or afternoon treats any time of year.
This recipe makes 20 cinnamon rolls.
For the rolls:
- 1000g strong flour
- 7g salt
- 50g sugar
- 280ml milk
- 10g yeast
- 500g unsalted butter at room temperature
For the cinnamon sugar:
- 500g light brown sugar
- 500g unsalted butter
- 50g ground cinnamon
Combine the flour, salt and sugar in a large mixing bowl.
Gently warm the milk in a pan, but do not let it get too hot. Remove from the heat and add the yeast to the milk and stir to dissolve. Then add the eggs to the milk and yeast mixture.
Using a dough hook, combine the dry ingredients with the milk, eggs and yeast. If you don’t have a dough hook on your food processor, you will need to kneed the mixture by hand to develop the gluten.
Then start to add the butter bit by bit. Once all the butter has been added continue to mix for a further 5 minutes, or kneed for a further 10 minutes.
Transfer the mixture into a clean bowl and leave to prove overnight or for 7 hours.
Preheat the oven to 160 degrees.
Once proved, divide the mixture into two and flatten into two squares.
To make the cinnamon sugar, beat the sugar, ground cinnamon and butter until pale and smooth, Spread this over the dough mixture, and roll into a log. Divide each log into 10 rolls, that weigh around 90g each) and place into a greased muffin tin. Bake for 12 minutes.
To finish, sprinkle with some icing sugar.