Tuesday, November 07, 2006
Cinnamon Rolls
Christmas Morning Cinnamon Rolls
500g Plain Flour
1 Packet Active Dry Yeast
235ml Milk
75g Butter
65g Sugar
1 Egg
30g Butter – softened
3g Salt
165g Packed Brown Sugar
5g Ground Cinnamon
80g Raisins
60g Chopped Nuts (pecans)
20ml Light Cream
1. Combine 1 to 1 ½ cups of the flour and the yeast; set aside. In saucepan heat milk, 1/3 cup butter, sugar and salt until warm and butter is almost melted. Add to flour and yeast mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes in total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1 ½ hours).
3. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Grease or line a scone tray; set aside. Roll out dough into a 18 x 10 inch rectangle. Spread with softened butter. Combine brown sugar, cinnamon, raisins and nuts; sprinkle over the dough. Tightly roll up into a spiral, starting from the long side. Pinch seams to seal.
4. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, on the prepared scone tray. Cover and let rise until nearly double (30 to 40 minutes).
5. Brush rolls with the light cream. Bake in 180ºC oven for 25 to 30 minutes or until golden. Serve rolls while warm.
Make ahead:Up to 24 hours ahead, make and shape rolls. Cover with waxed paper; then plastic wrap. Chill in fridge for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature. Uncover, brush with cream and bake as usual.
(image taken from the internet as I haven't cooked these before)
Posted by Jadey ::
2:28 PM ::
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