VSC Cinnamon Rolls Recipe

Cinnamon Rolls

Around the mid-1700’s, Northern European bakers began mastering super-rich, butter-infused yeast doughs. The French shaped them into buns, followed by the Dutch frying them in oil. Around this time, the British invented the Chelsea bun, a type of currant bun; all while the Germans developed the schnecken, a bun rolled with sugar and currants. These buns laid the groundwork for the Swedish to add cinnamon creating the very first cinnamon rolls.

Ingredients
560g strong bread flour
140g plain flour
280g cold water
14g dried yeast
14g salt
35g milk powder
2 large eggs
140g caster sugar
210g butter, cut into 1cm cubes. Softened

Cinnamon butter mix
110g soft butter
150g caster sugar
3 tsp of ground cinnamon

Icing drizzle
60g Icing sugar
Water

Method

1. Dissolve the dried yeast in the water, then place all the dough ingredients except the sugar and butter in the bowl of a stand mixer. Mix on a slow speed until well combined. The dough will be quite stiff at this point.
2. Mix for a minute on a medium speed, then gradually add the caster sugar a little at a time
3. Continue to mix on a medium speed until the gluten is almost fully developed (almost smooth and elastic).
4. Add the softened butter all at once, mix on a slow speed then increase it to medium speed until the butter is incorporated and the gluten is fully developed.
5. Take the dough of the machine, cover with clingfilm, leave the dough to prove at room temperature for one hour, then refrigerate overnight.
6. Make the cinnamon butter by mixing the ground cinnamon, butter and sugar together until combined.
7. Line 2 baking sheets with baking parchment.
8. On a lightly floured surface, roll out the dough to about 22” long by 16-18” wide. Spread the cinnamon butter mix on to the dough surface, leaving a 1” margin along one long edge of the dough.
9. Starting at the opposite long edge to the sugar/butter free margin, roll the dough up loosely into a log.
10. Cut the roll into 16 equal size rounds. Place on the baking sheets evenly spaced apart. Cover and prove for 1.5 hours at room temperature.
11. Whilst the dough is proving, preheat the oven to 200c/180c fan/gas 6.
12. Bake for about 20 minutes. Let the cinnamon buns cool before eating.
13. Once cooled mix the water and icing sugar together and drizzle over the cooled buns. 

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