Warm, gooey cinnamon rolls straight from the oven – what could be better?
These are such a fun thing to bake and you will be rewarded for all your hard work with the most delicious smell ever of freshly baked dough and cinnamon filling your kitchen.
If you give these a go be sure to tag me in your recreations over on instagram with #madeleineshaw – I love to see them!
180 ML milk (any kind)
2 1/2 tsp of instant/dry yeast
50g of brown sugar
1 egg plus 1 egg yolk, at room temperature
60g of melted butter or vegan butter
375g bread flour, plus more for dusting
1 tsp salt
2 tbsp of cinnamon
150g of brown sugar
4 tbsp of melted butter
5 tbsp of icing sugar
5 tbsp of yogurt
Pop the milk in the microwave for 40 seconds. Mix in the yeast and stir well. Add in the sugar, eggs, butter, salt and flour, mix well then knead for 8 minutes. Then roll into a ball.
Pop some oil in a large bowl and place the kneaded dough in. Cover with a beeswax wrap or cling film and warm tea towel and leave in a warm place for 1.5 to 2 hours to double in size.
Roll into a large rectangle around 30 cm by 20cm. Brush over the 4 tbsp of melted butter. mix the cinnamon and sugar together and sprinkle evenly over and rub in. Crush the pecans and sprinkle evenly all over. Roll from the shorter side tightly all the way to the end. Slice into 9 even slices. Pop into a baking tin. Cover again and leave in a warm area for another 45. Preheat the oven to 175C. Bake for 20 minutes.
While baking mix the icing together then pop in the fridge for 20 mins.
When the buns are ready leave them to cool for 5 mins then ice and enjoy. Store in airtight container and eat within a few days.