Michael and Rachel's

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Cinnamon Rolls

Updated: 25 Apr 2015

Ingredients

  • 1 tbsp yeast
  • 1/2 tbsp caster sugar

  • 25ml lukewarm water

  • 67g caster sugar

  • 1/2 tsp salt
  • 25g butter

  • 200ml boiling water

  • 1 egg

  • 500g strong white bread flour

Sauce

  • 67g butter
  • 150ml single cream
  • 170g honey
  • 120g brown sugar
  • 2 tbsp maple syrup

Filling

  • About 50g butter, melted
  • About 100g brown sugar
  • Approx. 3 tsp cinnamon

Method

  1. Dissolve the yeast and the sugar into the lukewarm water and set to one side.
  2. Dissolve the sugar, salt, and butter in the boiling water. Allow to cool to lukewarm. While waiting, beat the egg and measure the flour.
  3. Once lukewarm, combine the butter/sugar/salt/water mixture with the yeast mixture. Then add half the flour and mix. Add the beaten egg and combine, then the rest of the flour. Stir well and then knead for at least 5 minutes.
  4. Leave to rise for at least one hour or until doubled in size.
  5. Combine all sauce ingredients in a saucepan and melt gently; stir until smooth. Leave to cool. Grease pans (three loaf tins was ample) on the sides and pour a layer of sauce in the base. Let cool.
  6. Roll out the dough until fairly thin; spread with the melted butter, brown sugar, and cinnamon. Gently smooth out the filling then roll the dough up as tightly as possible. Crimp the join, then cut the rolls into slices about 2 fingers in width. Lay them cut side down in the pan.
  7. Leave to rise for another hour or until doubled in size or filling the loaf tin.
  8. Bake in a preheated oven at 185C for at least 20 minutes or until going golden on top.
  9. Once out of the oven, let cool in the pans until the sauce has stopped bubbling and it's not too hot to touch. Then turn out carefully (N.B the sauce will still be very hot).
  10. Enjoy with a cup of tea!