Cinnamon Rolls at home
Channel: Nicoleta's Kitchen
Date: 10/11/2020

Ingredients
For the cinnamon bun dough
50g unsalted butter
250ml milk
1 tsp salt
500g strong white flour
10g dry yeast
3 tbsp caster sugar
2 free-range eggs yolk
olive oil, for greasing

For the filling and topping
50g unsalted butter, softened
3tbs caster sugar
2 tbsp cinnamon


Method

In a large bowl, stir together the flours. Make a well in the centre and  in the yolk eggs, sugar, salt and the yeast. Pour in the lukewarm milk  and stir everything together to form a sticky dough. You may have to use your hands as the dough becomes stiffer.

Oil the work surface with a teaspoon of olive oil. Turn the dough out onto the oiled surface and knead vigorously for 20 minutes, using a plastic scraper as needed to prise the dough from the work surface. Don’t be tempted to add flour, as this will make the buns dry and tough. Keep kneading until the dough is considerably less sticky, smoother and more elastic. Shape into a ball, and put into a large, greased bowl. Cover the bowl with a clean tea towel or cling film and set aside in a warm place to prove for an hour, or until doubled in size.

Meanwhile Mix the remaining sugar and cinnamon in a separate bowl and set aside.

When the dough has risen, turn out onto a floured work surface and gently roll out into a 36x24cm rectangle. Spread the cinnamon-sugar-butter evenly over the dough with a table or palette knife.

With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12-16 even slices.

Place each slice onto a flattened out paper cupcake case on a baking tray, or into a greased muffin tin. (Baking in a muffin tin will make your cinnamon buns taller and domed.) Cover with a clean tea towel and set aside to prove again for 1 hour, or until risen.

Pre-heat the oven to 200C/180C Fan/Gas 6.

 Bake for 20 minutes until the buns are dark golden-brown. Enjoy warm with a cup of coffee.