Warm, gooey cinnamon rolls, dripping with a vanilla glaze… Is it teatime yet?
Ingredients
For the dough
- 2 tsp yeast
- 120 ml lukewarm water
- 120 ml boiled milk
- 120g butter
- 55g caster sugar
- 1 egg
- 1 tsp salt
- 525–600g flour, plus to dust
For the filling
- 120g butter, melted
- 175g caster sugar, plus to sprinkle
- 120g pecans, finely chopped
- 60 ml cinnamon
- For the glaze
- 250g icing sugar
- 60g butter
- 1 tsp vanilla essence
STEP 1
For the dough Dissolve yeast in warm water and set aside. Combine milk, butter, caster sugar, egg and salt. Add 300g flour and mix until smooth. Add yeast mixture. Add enough of the remaining flour to make the dough soft, but not too sticky. Turn dough out on to a floured surface. Knead for 6–8 minutes until smooth. Place in an oiled bowl, cover and leave to rise in a warm place until doubled in size, about 1 hour.
STEP 2
Once the dough has risen, turn out on to a lightly floured surface and punch it down. Roll out into a 1.5 cm-thick rectangle, about 40 cm wide. Brush the top with a little melted butter.
STEP 3: for the filling
Mix together sugar, pecans and cinnamon, and sprinkle over the dough in an even layer. Roll up into a long, thick sausage.
STEP 4
Cut the dough into 5 cm-thick rounds. Grease a 23 cm round tin with a little melted butter. Arrange the rounds of dough, cut-sides-down, in the cake tin. Leave to rise in a warm place or 45 minutes.
STEP 5
After proofing, brush the tops with more melted butter and sprinkle with extra sugar. Heat the oven to 180°C and bake for 25–35 minutes, until golden brown. Cool on a wire rack.
STEP 6: for the glaze
Combine the sugar, butter and vanilla. Beat until smooth, adding 3–4 tbsp hot water to thin out the glaze until pourable. Spoon the glaze over the cooled cinnamon buns before serving.
Makes 8 | Prep 30 min | Bake 2 hours 20 min
[Image Via Pexels]
