Friday, October 28, 2011

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
  • 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
  • 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 long as you can bear it.


  1. I like your nutty version! Thanks for taking part and trying my buns. I gave you a mention in the round up some fabulous entries this month.

  2. I like the sound of almonds in the filling - lovely.

  3. Your rolls look fabulous,I did not have time to fulfil the challenge this month, but I will live vicariously through yours! They are super looking cinnamon rolls, so light and fluffy too.

  4. Thank you! I enjoyed making them and they look so pretty too :-)

    Looking forward to next month's challenge now!