RECIPE | Cinnamon rolls

Ingredients

Dough:

700g all-purpose flour

1 package (7 grams) active dry yeast

240ml milk

75 grams unsalted butter

66g granulated white sugar

½ teaspoon salt

3 large eggs

Filling:

160g packed light brown sugar

1 tablespoon ground cinnamon

110g unsalted butter, cold (cut into pieces)

½ cup light raisins (optional)

Sugar Glaze:

58g powdered (confectioners or icing) sugar

1 tablespoon half-and-half (light cream)

Method

In the bowl of your electric mixer, with the paddle attachment, combine the flour and the yeast.

In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (approx 50°C) and the butter is almost melted.

Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. 

Add eggs, one at a time, beating after each addition.  Beat on high speed for three minutes.

Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining flour until you make a moderately soft dough that is smooth and elastic

Shape into a ball. Place the dough into a greased bowl, turning once.  Cover and let rise in a warm place till double (approximately 1-1 ½ hours).

When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes. 

Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

After about 10 minutes, roll the dough into a 30 cm square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired).

Carefully roll the dough into a log and pinch the edges to seal. Slice the roll into eight equal-sized pieces. Arrange dough pieces on a greased baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise for approximately 45 minutes.

Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake 190°C oven for 25 to 30 minutes or till light brown. 

Drizzle with icing sugar glaze.