Cinnamon Rolls- Fresh From The Oven October challenge

This month I am taking part in the Fresh From the Oven challenge for the first time. This is a monthly baking challenge for food bloggers, and i'm looking forward to taking part - I think it will be a good way for me to try things I wouldn't usually make. 

This month the challenge is Cinnamon Rolls and it's being hosted by Things We Make. I was very happy with this as a first challenge, as I had been wanting to make something like these for a while. They make a tasty breakfast treat, or are also nice with coffee in the afternoon, or both :-)


The recipe is below. I changed the filling slightly by adding chopped hazelnuts and flaked almonds.

• 400g Strong White Bread Flour
• 2 Sachets of instant yeast (14/15g)
• 200g Plain Flour
• 2 Egg Yolks
• 250ml Lukewarm Milk
• 50g Melted Butter
• 1Tbsp Sugar
• 1/2 tsp Salt

Filling

• 150g Very Soft Butter
• 50g Brown Sugar - muscovado or demerara
• 1Tsp Cinnamon
• A Handful of Sultanas (optional)
• (I also added 1 tbsp each of chopped roasted hazelnuts and flaked almonds)

Icing (optional*)

• 2 Cups of Icing Sugar
• 1 Tblsp Melted Butter
• 1/4 Tsp Cinnamon
• 1/2 Tsp Vanilla Extract
• Water to Mix

Instructions

• In a jug mix the yeast, warm milk and tablespoon of sugar.
• Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
• Mix this into the flours, with the salt.
• Knead for 5-10 minutes on a floured surface or in your food mixer with a dough hook for 5 minutes.
• Put in a large bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
• Knock down and flatten out until it's about the size of a large baking tray.
• Slather with the very soft 100g ofbutter.
• Sprinkle with the mix of brown sugar and cinnamon, and the sultanas.
• Roll up so you have a long swiss roll type thing.
• Slice into 2" slices and place in a deep cake tin
• I used a 26cm Kaiser tin, with a bit of butter rubbed into it.
• Allow to rise for another 1/2 hour. Tuck in any sultanas so they don't burn.
• Bake at 200c for 10 minutes
• Cover loosely with foil and bake for another 15 minutes or so.
• At this point I brush it with a little melted butter and put it back in if not quite cooked through but it's probably not necessary. I am a born fiddler.
• Tip out straight away - using a plate to tip it onto then back onto a 2nd plate.
• Top with the warm buttery icing and leave to cool....as long as you can bear it.