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CINNAMON ROLLS

CINNAMON ROLLS

I will never claim to be a baker...I cook! Who needs to follow a recipe to the letter only to have it fail miserably? Who needs that? Trust me when I say that this is much, much easier to make than you think. We made these one day and were completely blown away by how professional looking they turned out...and the smell!!

Here's what you'll need

The Dough:

  • 1¼ cup whole milk
  • ½ cup butter
  • 4 cups plain flour
  • 2 tbsp instant yeast
  • ½ cup sugar
  • 5 cardamom pods
  • 2 eggs (room temperature)
  • ½ cup icing sugar

The Filling

  • 1 cup salted butter (room temperature)
  • 1 cup brpwn sugar
  • 4 tsp cinnamon

The Caramel Bottom

  • 1 cup butter
  • 1 cup brpwn sugar
  • ½ cup syrup

The Glaze

  • 1¼ cup icing sugar
  • 3 tbsp cold water

Here's how

  1. in a pot, bring mild and cardamom pods to a boil

  2. remove from the heat and add the butter...then set aside to cool slightly

  3. in the meantime, sift the flour into a bowl and add yeast and sugar

  4. make a well in the flour and toss in a whisked egg

  5. then pour in the milk mixture and stir until it starts to form a sticky dough

  6. turn the dough onto a floured surface and start kneading

  7. this is the important bit, so set a timer...you need to knead for a full 15 minutes, but don't add any more flour, it should be a bit sticky

  8. put the dough into a little greased bowl, cover and let sit in a warm spot for about half an hour or until it's doubled in size

  9. toss the dough ball onto a lightly floured surface and turn the dough around to coat it all over with the flour

  10. roll it out into a rectangle until it's about the same size as your baking dish (about 10in x 14in)

  11. now, in a bowl, the butter with the cinnamon and brown sugar until smooth



  12. then smear the mixture to the edge onto the dough



  13. roll the dough into a log, starting on the long edge (not too tight)

  14. stretch the log a bit until it's about 16 inches long



  15. then cut up into 12 even pieces (TIP: cut in half and cut the halves in half...so on and so on until you have 12)

  16. in a sauce pan, gently heat butter, brown sugar and Lyle's syrop (or corn syrup)



  17. grease your pan with butter and pour in the caramel sauce and sprinkle on walnuts (or any nuts you have)



  18. place your rolls on the nuts...allowing plenty of room between each other and the edges of the pan as well

  19. let them sit for about half an hour, or until they start to touch each other



  20. brush them with egg wash and toss into a preheated 325° oven for 20 minutes

  21. let them cool for about 10 minutes before you pop the pan upside down and lift up to reveal those delicious little rolls



  22. in a bowl, mix the icing sugar with 3 tbsp cold water to make the glaze and drizzle over

  23. SWEET & SPICY CRISPY BEEF

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