Store Cupboard Standby : Cinnamon Rolls
Sometimes you just need a great, big, doughy pastry. The urge can hit quite randomly – anything from a Saturday morning hangover to a Tuesday night after work.
Either way, baking usually requires a trip to the shops to pick up some extra groceries.
This recipe, on the other hand, calls only for ingredients that can sit on the shelves in your cupboards waiting for the baking craving to hit.
So, this recipe is dead easy, but it does take a little bit of time, as you need to wait for the dough to rise. In between the waiting, there’s remarkably little work that needs to be done, well, except for the kneading. But this soft, stretchy dough doesn’t require too much muscle.
These delicious cinnamon rolls will be devoured in moments, and you may find the need to stock up on the ingredients, just in case. Consider yourself warned.
For the dough
1 packet Dry yeast
2¼ cup Warm water
1/3 cup Honey
½ cup Olive oil (choose something with a very light flavour)
1 medium Egg
1 tablespoon Salt
6 cups Plain flour
For the filling
¼ cup Butter, softened
½ cup Brown sugar
2 tablespoon Cinnamon
In a large mixing bowl, mix yeast, water, honey and ½ cup flour together. Allow mixture to rest for a few minutes to feed the yeast. Add the oil, egg and salt, and mix well. Add the flour a cup at a time, using somewhere around 6 cups. The dough should become soft and slightly sticky, but not stiff. A reliable indication is the dough pulling away from the sides of the bowl.
If you have a dough hook on your food processor, set it to work for about 8 minutes. If not, turn dough out onto a floured surface and use your arm strength for at least 10 minutes. The more you knead your rolls, the better they are.
Then, place dough into a lightly oiled bowl, cover with a damp tea towel, and allow the dough to rise for about 30 minutes.
When ready, turn dough out onto a floured surface and roll it out into a long rectangle. Spread butter over the rectangle. Then mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the top.
With the long edge, roll the dough over itself. Pinch seams lightly to seal. Slice the roll into 12 equal portions. Place these evenly on a large baking sheet. Cover the sheet and allow cinnamon rolls to rise until doubled.
Meanwhile, preheat your oven to 190ºC (Gas mark 5).
Once rolls have doubled in size, bake them in a pre-heated oven for 20-25 minutes until lightly browned. Remove from oven and allow to cool in the pan for a few minutes before serving.
Now this recipe calls for olive oil, but the original just stated ‘oil’. Our nutrionist Chris Sandel has a very dim view about vegetable oil – he points out mixed oils are often terribly bad for you and a petrochemical by-product to boot. Later this month he’ll be ranting on the subject – but you can read his opinions now on the back page of our free ebook Cake!
Read his last rant about saturated fats.
If you’ve enjoyed this recipe – check out these other great never-fail recipes:
And do please share your own favourite recipes below… we’d love to hear from you.
From the recipe notebook of Liz Scully (add link to my page on this blog)
From the kitchen of Katie Schenk