Cinnamon Rolls

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This is a follow-on recipe from the recipe for Dough, which can be found here. Lovely freshly baked cinnamon rolls are a great treat at any time of day.

After allowing the dough to rise, I knocked it back and rolled half of it out on a floured worksurface into a rectangle about 3-4mm thick, 25-30cm wide and 45cm long.

If you roll it out too thin, you won’t get the rolls to rise properly.

Melt about 180g of butter and mix with 270g caster sugar until the sugar is level with the surface of the butter (like a spreadable paste).

Then mix in a heaped teaspoon of ground cinnamon (or 2 if you really like it, like us!).

Spread this mix thinly on the dough, covering all bar a strip about 2cm wide on one of the long sides (saving half if you have 2 lots of dough to roll out).  If the butter runs off the dough, add a little more sugar.

Roll up the dough into a long sausage, so that the strip without the cinnamon/butter/sugar mix on is the last bit to be rolled up.

You can then pinch the strip onto the rolled dough to seal it.

Cut into 2 inch slices and place cut side down into buttered baking pans.

Repeat with the second half of the dough.

This recipe made 20 cinnamon rolls in total.

I use foil pie dishes for this to cut down on the washing up.  The ones pictured here are from Lakeland.

Allow to rise for a bit, covered in cling film.

I over proved these a little bit, by leaving them overnight, but they still turned out well.

Bake for 15 minutes in a 160degree oven.

While they are baking, make the icing.

I mix icing sugar, condensed milk and maple syrup until I get a
thick icing that I like the taste of.  This was 6 heaped tablespoons of icing sugar, 3 tablespoons of condensed milk and 2 tablespoons of maple syrup.

Pour the icing over the cinnamon rolls when they come out of the oven!

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2 Responses to Cinnamon Rolls

  1. bakingaddict says:

    These look amazing! I especially like the icing on top. Maple syrup… yum! Definitely making these when I have time.

  2. Gill says:

    Made these earlier and they are the nicest things ever. Will do the topping for tomorrow if any survive! Thanks so much for the recipe :)

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