So the weather is absolutely awful at the moment, and it’s dark all the time! Time to get baking, because what else is winter good for if not for eating, right?
These are my favourite cinnamon rolls:
- 500 gr flour
- sachet / heaped tsp dried yeast
- 250 ml milk
- 50 gr butter (unsalted if you can find it)
- 70 gr sugar
- 1 tsp ground cardamom
For the filling (these are the official quantities, but you can increase them a bit if you’re feeling generous – it won’t hurt anyone … ):
- 3 tbsp butter
- 3 tbsp sugar
- 1 tsp cinnamon
- Melt the butter gently. Add the milk at exactly the moment the butter has melted, stir in and heat till warm to touch (warm, not hot!).
- Put yeast in a bowl. Add a splash of the buttermilk and stir to dissolve the yeast. It’s important the liquid is warm but not too hot as it will kill the yeast otherwise.
- Add rest of buttermilk.
- Add the sugar and cardamom (you can leave this out if you don’t have any).
- Add the flour last. Mix everything together and knead until you have a springy dough. Put it back in the bowl, cover with a tea towel and stand in a warm (not hot!) place for about 40 mins.
- Mix the ingredients for the filling together – I like to do this straightaway and leave it somewhere warm so the butter goes a bit soft and is easier to spread.
- Knead the dough for a little and roll it out with a pin to create a roughly rectangular shape about 40cm by 30cm.
- Spread the filling evenly over the dough.
- Roll up along the longer edge to create a sausage shape.
- Slice into rounds about as wide as your thumb. Put them into paper baking cups and place them slightly spaced apart on a baking tray (probably two trays).
- Cover the baking tray with a tea towel or some clingfilm and leave to stand in a warm place for about 40 mins.
- Heat the oven to 225 degrees and bake for about 10 mins until golden brown and smelling delicious – do watch them as some ovens make them go too fast and burn!
- Eat with a mug of hot chocolate. Mmmmmmm.