Do you sometimes wish for that perfect moment of housewifely-ness?
That instant of knowing that you are totally in control of your day? The yes, I have time to make delicious pastries from scratch feeling? The yes, you have just caught me wiping my floury hands on my handmade apron and looking like I spend all day doing this sort of thing feeling?
This recipe promises to do all of this and, on top of that, provide you with the most deliciously special breakfast (or afternoon tea) that you can imagine. It’s that sort of recipe. A life changer.
For the Dough
1 cup warm milk
1/4 cup warm water
1tsp vanilla extract
1/2 cup butter, room temp
1/2 tsp salt
1/2 cup granulated sugar
5 cups bread flour
3 tsps quick acting yeast
If you’re making this in either a bread maker or an upright mixer then all you need to do is pop all the ingredients into the bowl and have your machine mix it all together until it forms an elastic ball of dough. If it looks too dry then add milk, a tbsp at a time to achieve your desired consistency. If it is too sticky, add flour, a tbsp at a time until it is ready.
Next, leave your dough in the mixing bowl and cover it with cling film to rise for 10 minutes, somewhere warm.
Whilst you wait for the dough to prove you can lightly oil a work top space ready for kneading. You can also prepare the filling.
1/2 cup butter, softened
1 cup firmly packed soft brown sugar
4-5 tbsp cinnamon.
Mix the dry ingredients in a bowl and set aside.
Now back to your dough. Again if you are using machines you can set them to knead for you, I prefer to do this by hand though. On your oiled work space, knead the dough firmly for 10 minutes. Now you are ready to roll it out into a large rectangle shape approx 2cm thick.
Next, leaving a small margin all the way round the outer edge of your dough spread your butter thickly. Then liberally cover your butter with the cinnamon sugar, (I find there is often too much cinnamon sugar and so I use what’s left over to sprinkle over the rolls once they are cut and in the tray ready for baking). You can now roll up your dough lengthways into a firm sausage shape. Be careful not to roll it too tightly though. Pinch together the end of your roll with the body of the sausage, (like pleating pastry on a pie crust) and you can begin to cut your rolls now.
Using a serrated knife cut your roll into slices, about 3 cm thick and place carefully onto a greased baking tray, evenly spaced out, to allow rising. Sprinkle with any remaining sugar and pop into a pre-heated oven at 180 degrees C, they will need 10-12 minutes to cook.
Now you can make the frosting.
1 packet of salted butter
2 tsps vanilla extract
1 500g box icing sugar
2 tbsps milk.
This is mixed up like a normal butter cream and spread onto the hot rolls as soon as they come out the oven.
If you want to make it in advance, it is possible to freeze them pre baking. When you are ready, just thaw and bring to room temp before cooking as per instructions.
Happy baking! x
This recipe was kindly provided by the wonderful CakeNess. Find them on Facebook here.