These rolls are easy to make, although it can be a bit time consuming waiting for dough to rise. This recipe is perfect for weekends and days off, especially now that the mornings are getting cooler.
CINNAMON ROLLS
Into your stand mixer bowl add 3.5 cups plain flour, 1/4 cup caster sugar and a big pinch of salt.
In a small saucepan heat 300ml milk to 40 degrees (use a thermometer!)
Remove from heat then add 2 teaspoons of instant yeast, 1 egg and 50g of cooled, melted butter.
Using the dough hook, turn the mixer on and slowly pour in the wet ingredients.
Mix on medium speed until it comes together on the hook.
I found that it was a bit wet so I sprinkled more flour in accordingly.
Place the dough into a greased bowl, cover with cling wrap and leave to rise for 2 hours.
It will double in size.
Melt 1/2 a block of butter in a saucepan and set aside. You'll need it later for the sticky syrup.
Turn dough out onto a floured surface and roll out into a long rectangle.
Brush all over with some of the melted butter.
Sprinkle all over with a mix of 2/3 cup brown sugar and 1 tablespoon of cinnamon.
Caaaaaaarefully roll the dough like a scroll and pinch the edges to seal.
Use a sharp knife to slice into rolls.
To make the syrup, add 1 cup brown sugar and 1/2 cup maple syrup to the melted butter and stir over low heat until dissolved.
Arrange rolls in a baking tin or dish filled with syrup.
Cover in cling wrap once more and allow to rise for 1 hour.
Bake at 160C for 30-40 minutes, until lightly golden.
The bigger your rolls are, the longer they will take to bake.
Allow to cool slightly in the tin, then flip the entire thing onto a serving platter or board.
(Best to do this when the rolls are still warm!)
