Serves : 12 rolls
Preparation time : 30 minutes + 1 hour 45 mins proofing
Cooking time : 20 minutes
- 200ml lukewarm whole milk
- 1/3 cup of Demerara sugar
- 80g of unsalted butter (melted)
- ½ tsp of pure vanilla extract
- 1 pack (7g) of active dry yeast
- 500g plain flour
- 1 tsp of baking powder
- ½ tsp of sea salt
- ½ tsp of ground cinnamon
- ¼ tsp of ground nutmeg
- 2 large eggs
- 70g of room temperature unsalted butter
- 1/2 cup dark brown sugar
- 2 tbsp of ground cinnamon
- 2 tbsp of pure honey
- 1 small lemon zest
- a little bunch of rosemary
Mix 1/3 cup of Demerara sugar, 200ml lukewarm milk, 1/2 tsp of pure vanilla extract and 80g of unsalted butter (melted) together.
Then, add a pack of active dry yeast (7g) into the mixture and mix again. Leave the mixture for 10 mins to let the yeast become active.
In a big bowl, add 500g of plain flour, 1/2 tsp of sea salt, 1 tsp of baking powder, 1/2 tsp of ground cinnamon and 1/4 tsp of ground nutmeg. Mix well.
Make a well in the middle of the flour mixture and crack two large eggs inside. Then pour the wet ingredients in. You should be able to see lots of bubbles like clouds under the thin layer of melted butter.
Mix the dry and wet ingredients to form a quite sticky dough.
Dust the dough with a little bit of flour and knead the dough for 2 to 3 minutes until the surface of the dough is quite smooth.
Cover the dough with a piece of cling film and a tea towel. Prove the dough in a warm place for about an hour until the dough is doubled in size.
Then, you can prepare the filling of the cinnamon rolls. Add 70g of room temperature unsalted butter, 1/2 cup dark brown sugar and 2 tbsp of ground cinnamon into a big bowl and mix everything together with a spatula.
The filling should be smooth and easy to spread.
Place a piece of cooking paper (about 50 cm long) on the working station. Put the dough on the cooking paper. Use your hands to press and stretch the dough to form a rectangular shape.
Use the cooking paper as a guide to roll the dough into a long rectangle (about 48 cm long).
Spread the filling evenly on the flat dough.
Then roll up the dough lengthways.
Divide the dough into 12 equal portions.
I like to use a string of dental floss to tight a knot around the marking lines to cut out perfectly round rolls.
Line a 13″ x 9″ baking tray with cooking paper and put all the cinnamon rolls inside. Cover the cinnamon rolls with cling film and wet tea towel, then keep them in the fridge overnight or prove for 45 mins in room temperature.
Pre-heat the oven to 180°C and bake the cinnamon rolls for 20 mins.
While the cinnamon rolls are in the oven, you could make a honey glaze. It is very simple. Put 2 table spoons of pure honey in a pot, then grate a small lemon zest in the pot.
Heat up the honey glaze with low heat and use a small bunch of rosemary to stir the honey. It only takes 2 mins to prepare the glaze.
Get the cinnamon rolls out of the oven and brush the honey glaze on each roll with rosemary.
Last but not least, sprinkle some chopped roasted pecan on top. Delicious!
- If you want to enjoy fresh cinnamon rolls in the morning, cover the cinnamon rolls with cling film tightly and leave them in the fridge for the second proofing overnight. Get them out of the fridge and let them come to room temperature before baking.
- I like to make the cinnamon rolls on a big piece of cooking paper. It is easier to handle.
- Cut the cinnamon rolls with a string of dental floss, so you can have nice round rolls.
- I prefer honey glaze to frosting or icing. It is lighter and delicious! Just gently warm up the honey mixture.
- I use a 13″ x 9″ baking tin. Fit in the 12 rolls perfectly.
Check out The Cinnamon Rolls cooking video