Lordy lord, it’s a tad chilly out there. Derek-The-Weather was spot on with his forecast of snow, we’ve got tons of the stuff. And in my mind there is only one thing that really goes with snow, and that is food. Lots and lots of it. The more calories the better.
There is also only one way to warm the kitchen, and that is get the oven cranked up, and bake something that smells so divine that your family will love you for all eternity. In my case, Cinnamon Buns. Not only do you get to eat the delicious creatures, but you also get a superb upper body work out at the manufacturing stage, kneading the dough. So what if your waistline is slightly expanded; your bingo wings will be a thing of the past.
Although these are relatively simple to make, the rolling up stage can be a bit daunting. One of the best ways is to roll the dough out onto a piece of baking parchment, so you can use the parchment to help you get a really good roll. This also prevents any sticking issues. If you are not using parchment, make sure the surface is well floured.
140ml tepid water
2 tsp dried yeast
500g plain flour
55g caster sugar
3 beaten egg yolks
125 ml milk
70g caster sugar
1 tbsp ground cinnamon
2 tbsp melted butter
Sultanas/ raisins (optional)
Grease a small baking tin ( I use a Swiss roll tin 23 x 33 cm)
Sprinkle the dried yeast onto the water and set aside for 10 minutes until the top starts to go slightly frothy and the smell of yeast increases.
Add the sugar to the yeast mixture, and stir into the flour and salt. Add the egg yolks and milk, to make a soft dough. Knead the dough for 10 minutes until it feels elastic and smooth. Place in a large bowl and loosely cover with cling film. Leave in a warm place to prove for about 1 1/2 hours (the airing cupboard is ideal).
When it is well risen, turn out onto a lightly floured surface and knead for a further 2 minutes. Mix together the remaining sugar and cinnamon. Melt the butter gently in a pan.
Roll out the dough until it measures approx 12 x 18 inches. Brush the melted butter all over the top, and sprinkle with the sugar/ cinnamon mixture.
I sprinkle a large handful of sultanas over at this stage.
NOW BE VERY BRAVE! Work fairly quickly, as it will help prevent sticking.
Using a large palette knife to help you, roll the dough into as tight a cylinder as you can. Cut the roll into approximately 16 slices. Place evenly on the tin, leaving gaps between to allow for expansion. Leave to rest for a further 15 minutes, then bake at 160c for 20/25 minutes until golden brown.
Allow to cool slightly and then drizzle over a mixture of 100g icing sugar mixed with a little just-boiled water, to make a thin icing.
Stand back and await the stampede.