Real Bread Week and a Recipe for Sticky Cinnamon Rolls.

End of half term, so it is back to the daily hassle of school runs, school clubs, extra activities and running the house in military fashion. Oh my brain hurts and it is only Monday afternoon 🙁 and it isn’t helped by the fact three of my children didn’t get to school today because of the snow 🙁

This last week I have had quite a bit of work to do from customers orders for collection and postal delivery to some ideas I wanted to try out on my family. At the beginning of the week I had a batch of Empire Biscuits to post to a new customer followed by a Gingerbread traybake , a batch of Melting Moments, Brownies and a tray of Cookie Dough. In between, I have made Malt Loaf, Brownies, Peppermint Creams and Sticky Cinnamon Rolls for my family to try 🙂

The Malt Loaf came about due to the finding a jar of Malt Extract in my baking cupboard so I set about baking a tray of Malt Loaf for myself (and husband) but mainly myself, to enjoy 🙂 I love Malt Loaf slathered in butter with a big mug of tea as a hearty treat on a cold and windy day.

The Peppermint Creams were made to celebrate “National Peppermint Patty Day” and were a big hit with everyone who tried them :).

The Brownies were a trial batch as I wanted to mess around with a recipe again. All I seem to do is change recipes but as that is what I love to do I don’t really mind. At present I use one recipe for my Brownies which I used in my market days but I really want to master them 🙂 I think lots of the Brownie recipes have too much sugar in them and are way to complicated to produce good results every time, so much so, that I spend a lot of spare time researching Brownies. My main recipe which I love I know it off by heart. I will share of my findings about Brownies another day. 🙂

The Sticky Cinnamon Rolls were made to celebrate “Real Bread Week” which runs from the 22nd February to the 1st March 2020, this year. It is based on a recipe which I found along time ago in one of my recipe books. I have adapted this recipe to suit my needs and I love baking with it as it produces good results every time. This is the recipe I am sharing today so that you can try to make these Sticky Cinnamon Rolls for yourself. 🙂

Sticky Cinnamon Rolls

23/02/2020

Servings: 12

Prep: 1 hr 30 min

Cook: 30 min

Difficulty: Intermediate

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Choose whatever flavour combination you like with this recipe. Nutritionally, one roll contains 131 calories, 16.2g total carbohydrate (6% daily total carbohydrate), 6.1g total fat (8% daily total fat), 1g fibre (3% daily fibre) (based on a 2000 calorie diet).

By: V Dale

Ingredients

• 1tbsp dried yeast
• 1tbsp caster sugar
• 2tbsp warm milk (plus extra for glazing)
• 2 eggs
• 200g plain flour
• 0.5tsp salt
• 75g butter (chopped into pieces)
• 3tsp ground cinnamon
• 2tbsp soft brown sugar

Directions

• Step 1 Mix the yeast and sugar in a bowl with the warm milk. Leave for 5 minutes then add the eggs.
• Step 2 Place the flour and salt in a standing mixer bowl or bowl with a handheld electric mixer and slowly add the yeast mixture whilst mixing the dough,with a dough hook attached.
• Step 3 Add the butter pieces whilst mixing the dough.
• Step 4 Once the dough is formed, transfer to a bowl and cover to stand in a warm place to prove for 1 hour.
• Step 5 Roll out the dough, sprinkle the cinnamon and brown sugar over the dough then roll up.
• Step 6 Cut into 12 equal sized pieces and place into greased muffin tins and leave to rise for 30 minutes.
• Step 7 Preheat the oven to Gas 6.
• Step 8 Brush the rolls with milk and bake for 30 minutes until golden brown.
• Step 9 Remove from tins and allow to cool slightly before enjoying with a cup of tea 🙂

This recipe is so easy to follow but the dough making is quite technical so I have called it an intermediary recipe. My favourite part of this recipe is the fact that whilst the dough is proving you can do other jobs in the house or even mix the dough the night before and leave it all night then bake the rolls the next morning to serve them warm for breakfast – perfect!! A lovely recipe for the children to help with as I did this time when I let my son do the rolling and cutting of the dough into pieces before placing in the tin to sit and settle (or prove some more) for a little while before I baked them. The resultant bake was well proved and the rolls had a lovely, airy consistency to them with evenly sized bubbles dispersed throughout the dough. What more could you ask for – no under baked dough here I can tell you 🙂 This recipe is based on a “Individual Brioches” recipe which I found in “500 Fabulous Cakes and Bakes” which is a recipe book I have at home 🙂 

There are so many different flavour additions you can make to this recipe, for example:-

• maple syrup and walnuts
• cherry and almond
• strawberry jam
• chocolate spread
• lemon curd and meringue

The dough is quite rich but it can hold these other ingredients and flavours quite easily without a problem. A very, versatile recipe don’t you think where the only limitation is your own imagination. 🙂