This is how I roll

Every now and then, whilst testing and developing many many recipes, I come across a real gem. The kind that gives me the urge to share its awesomeness with everyone (and yes, awesomeness is a word - I just invented it). I've never understood those foodies that don't share my optimism to dish out delish recipes; the one's that graciously accept a compliment for their superbly moist chocolate gateau or utterly light choux pastry but then um and ah when asked to dish the dirt on the recipe... After all, sharing is caring right?

Not if you're a sweet little old lady who is known for her outstanding bakes at the church bazaar! A friend of my grandmother's, she would willingly hand out her 'secret' recipes with a smile to those who asked... However, the product of her 'secret' recipes never seemed to emerge from other's oven's quite as perfectly as it did from hers! I can only imagine the scandal and sordidness of it all when it was discovered that the dear old dame would leave out an ingredient or two when passing on the recipe card! With that in mind, rest assured, the recipe for the most delicious Cinnamon rolls below is featured in all its original glory - no recipes were harmed in the posting of this blog!

Cinnamon rolls

 

Popular in Scandinavia where they are known as Kanelbullar, these buns are light, not too sweet and delicately spiced. They freeze extremely well - a quick pop in the microwave is all that stands between you, a cup of java and a freshly baked cinnamon bun for breakfast each morning.

(makes about 20)

800g flour

½t salt

2 packets yeast (10g each)

100g butter, melted

350ml milk

2 eggs

Cinnamon butter

2t ground cinnamon

100g castor sugar

100g butter, softened

1 egg, to glaze

Combine the flour, salt and yeast. Mix the butter, milk, eggs and stir into the flour mixture. Knead for about 5 minutes until smooth using your hands or the dough hook in your mixer. Place in an oiled bowl, cover and leave to rise in a warm place for about 1 hour or until doubled in size. Make the cinnamon butter by mixing together the cinnamon, sugar and butter. Roll out the dough on a floured surface to about 3 mm thick. Spread the cinnamon butter on the dough, and roll up to form a sausage, and cut into 2cm slices (cut fat 'v' shapes with the bottom of the 'v' about 2cm and the top about 5cm). Press down on each one with two fingers so the cinnamon stripes ooze outwards. Put the buns on an oiled and lined baking tray, allowing enough space in between for them to puff up as they rise and while they bake. Brush with beaten egg, and leave to rise for about 15-30 minutes and then bake for 20-25 minutes at 180ºC until they are golden. Serve hot, warm or at room temperature.

Photography by Angie Lazaro