Morning Cinnamon Rolls – the best breakfast treat. My twist is a whole-wheat flour. I tried to make them from plain flour only, it is delicious, too. The whole-wheat flour gives a very comforting twist to it. Try it.
I make them 1 day upfront. Of course, the best are freshly done, but who would have mood to follow whole procedure in the morning. You can just warm them up on in the oven and sprinkle with my topping. Let me be honest here. I have never been a huge fan of toppings. However, the combination of butter, sugar and milk is to die for. This one is really one of my favourites.
This is really a treat you can offer for babies 1+, preferably without the topping because of the milk.
Total Time: 2 hours + rising and chilling out the dough (4 hours)
50ml lukewarm milk
10g of fresh yeast
40g of caster superfine sugar
2 knobs of butter, melted
1 egg yolk
1 teaspoon of good quality vanilla extract
80g of plain flour, sifted
80g of whole-wheat flour, sifted
A pinch of salt
50g of butter, melted
40g of cane sugar
1 tablespoon of ground cinnamon
100g of icing sugar, sifted
2 knobs of butter, melted
2 tablespoons of milk
1 teaspoon of vanilla extract
First, activate the yeast. In a coffee mug place 50ml of lukewarm milk with 50ml of lukewarm water. Sprinkle with yeast. Add 1 teaspoon of caster sugar, give it a stir and let it work for about 10-15 minutes.
Meanwhile, in a large mixing bowl place flour with a pinch of salt and caster sugar.
In a small mixing bowl whisk the egg yolk, vanilla extract and 2 tablespoons of melted butter. Add the mixture into the flour mix.
Stir in the yeast and start kneading the dough.
In the finale, you should have a non sticky and elastic texture, takes about 4 minutes.
Sprinkle with some extra flour and cover with a cloth. Let it rise for about 1 hour in a warm place.
Next, knead the dough another 2-3 minutes and wrap in a cling film. Place in fridge for couple of hours.
Once the dough is chilled out, continue.
Roll the dough out between 2 sheets of cling foil. Roll it out into a rectangle, wide as your form (I used 20X30cm), 1 third longer than the length.
Brush the surface with 50g of melted butter and water the endings. Sprinkle with cane sugar mixed with cinnamon, leaving the endings clean.
Start rolling the dough and softly press the edges. Cut into 8 pieces and transfer into a lightly greased form. Cover with the cling film and let it raise for about 1 hour in a warm place.
Preheat the oven to 160 degrees. Bake in the oven uncovered for about 25 minutes.
Meanwhile, in a small bowl place icing sugar, 2 knobs of melted butter with 2 tablespoons of milk and 1 teaspoon of vanilla extract. Mix well with a metal spoon until you get smooth and shiny texture. Taste.
Once the cinnamon rolls are golden, take them out and sprinkle with topping.
Makes 8 cinnamon rolls.