How to Make Cinnamon Rolls

Yesterday I discovered Christmas 24 on my list of channels. Yep, Christmas movies 24 hours a day in my Sitting Room.

It has been on ever since.

Every film is cheesy, heartwarming, Christmassy and cute in equal measure. And some of the actors appear in more than one film! Who knew? I had one on in the background, it was about a wish coming true in Manhattan, and then the next movie had the same lead actress, something about getting home in time for the holidays. But this is a minor detail because this girl looked fabulous in red cashmere and that appears to be all that’s required.

Christmas movies are one of the things that make Christmas, and the build up to Christmas, so special.

That and the food.

The recipe I have for you today, Cinnamon Rolls,  pretty much sums up what Christmas Eve breakfast is like in my own home so I’ve posted it early in case you want to give these a go before the big day.

Warning!
THEY WILL MAKE YOUR HOUSE SMELL DIVINE!

Repeat.
THEY WILL MAKE YOUR HOUSE SMELL DIVINE

How to Make Cinnamon Rolls

You will need:

12 x 14 x 1 inch (approximately) baking tray

To make the dough:
250ml warm water
2 sachets dried yeast
1 teaspoon caster sugar
150g caster sugar
150g  unsalted butter (melted)
250ml warm milk (semi skimmed)
2 teaspoons salt
2 large eggs lightly beaten
900g plain flour

For the filling:
75g melted unsalted butter (keep separate in a bowl)
225 g dark brown Muscovado sugar
2 tablespoons ground cinnamon
100g chopped walnuts (optional)

For the Cinnamon and Nutmeg Icing:
200g icing sugar
Heaped teaspoon of ground cinnamon
Heaped teaspoon of ground nutmeg

Making the rolls –
Add the 2 yeast sachets and teaspoon of caster sugar to warm water, mix together and set to one side. It will grow and fizz slightly, don’t be alarmed.

{For the next part you’ll need to know how you’re going to knead the dough. If you’re using a mixer with a dough hook then add all of the following ingredients to the bowl of the mixer. If you’re using a bread maker use the dough program and if you’re kneading by hand use a large mixing bowl.} 

In to whatever bowl you’re using add the milk, melted butter, sugar, salt and eggs, the water and yeast mixture that you’d set aside then stir in the flour.

Knead for 5 mins in the mixer and 10 if kneading by hand. It is a sticky dough so don’t be surprised but try not to use much more than a sprinkle of flour when kneading by hand.  

Place or keep the dough in a bowl (the mixer bowl is fine) and leave to prove in warm place for 90 minutes or until the dough has doubled in size.

Ten minutes before the dough is ready prepare the filling by melting the butter and preparing the sugar, cinnamon and walnuts. 

Roll out the dough on to a floured surface into (approximately) a 15 x 20 inch rectangle. It’s a sticky dough so you may need to use a a good sprinkle of flour to stop it sticking to the surface but only use what you really need, no more.

Use a pastry brush to paint the dough with the melted butter you have prepared for the filling.  In a separate bowl mix together mix together the sugar and cinnamon, setting aside 25g of the sugar mixture for later, and sprinkle over the surface of the now buttered dough. Sprinkle with the chopped walnuts if using.

Starting at the long edge of the dough, roll up the dough until it forms a sausage shape . Cut the roll, width ways, into 12 rolls.

Coat the bottom of baking pan very well with butter and place the slices of roll into the pan, face up,  so that they are touching each
other. Leave to rise in baking pan in a warm place until the dough doubles in size (about 30 minutes.)

Preheat the oven to 180c and bake for about 25 minutes or until the rolls are browned. My oven is extremely fierce so mine were done in 15 mins but you really do want them cooked right through and not burnt on the outside and you need to know your oven for this. 

Making the icing – 
In a bowl add the sifted icing sugar, the remaining Muscovado sugar and the cinnamon and nutmeg. Add very little water and stir together. The icing consistency you are trying to reach is thick drizzle not watery drizzle. You’ll know it when you see it but go very easy on the water.

When the buns are cool remove each individual bun from the baking tin and place on a wire cooling rack. Drizzle the icing all over each cooled bun and then, when the icing has set just a little bit they are ready to be enjoyed. And I can tell you, they were certainly enjoyed in this house!

Have a brilliant day and thanks so much for reading. If you make these beauties feel free to post a pic on my Facebook page or tag me in Insta!

Huge love and I can’t wait to hear what you think of the recipe.

Cherry x