Absolutely indulgent and perfect for Christmas, with the great smell of cinnamon. Also great to make up a batch and bring round to friends as a present.
10g Dried yeast
500g Strong bread flour
235 ml Milk, slightly warmed
75g Butter, melted
1 tsp Salt
3 tsp Cinnamon
3 tbs Brown sugar
60g Butter, softened
For the icing
200g Icing sugar
85g Cream cheese
Few drops of vanilla essence or vanilla seeds from a fresh pod.
Preparation and cooking
Place the first 7 ingredients into your bread maker on a basic dough setting (45 minutes pizza setting is perfect) and let the machine do the hard work. When the dough is mixed, let it rise for approx. 60 minutes to double in size, then you are ready to make the rolls.
On a floured surface, roll out the dough to about 1cm thick, approx. 30 x 45 cm in area. Next mix the cinnamon and sugar together and sprinkle over the dough. Now carefully roll up the dough from the long edge with the cinnamon filling to form a long “sausage” roll.
You will need a deep baking tray (approx. 4-6cm deep) and 30 x 45 in area. Figure out how many rolls will fill the tray depending on tray size and thickness of roll required (eg. 3 rows of 5, or 4 rows of 6 etc.). Thicker rolls are nicer (4 cm before proving). Then cut up the rolled dough into the desired thickness and quantity, placing the rolls side down in a lined baking tray. The rolls will increase in size whilst proving, so allow some small space between them and allow to prove for a further 30-60 minutes.
Cook the rolls in the centre of the oven at 180-200°C, for between 10 and 20 minutes. Actual cooking time depends upon how thick the rolls are and how many you make. Rolls approx. 5-6 cm high will take nearer to 20 minutes, whereas those around 2-3 cm will take nearer to 10 minutes. Bake them until the tops are lightly browned, and the rolls appear slightly bouncy…but do not over bake. Transfer to a cooling rack.
Now to make the icing. Mix together the icing sugar, cream cheese and vanilla to make a smooth icing and liberally cover all of the rolls. Leave to cool, then enjoy.