‘Delicious’ cinnamon roll recipe uses a ‘few shortcuts’ to save time and effort
Cinnamon rolls are a delicious breakfast or afternoon treat food, but they can be complicated to make. Here's a super simple recipe with a "few shortcuts".
Gooey and sugary, cinnamon rolls have become a firm favourite for many people over the last few years.
Home baked goods always taste better than their supermarket counterpart but cinnamon rolls can be hard to bake.
That’s why BBC Good Food has shared an “easy” recipe which uses a “few simple shortcuts” to “save time and effort”.
The recipe notes said: “Try these cinnamon rolls with vanilla icing as a treat for afternoon tea.
“They’re delicious served warm or cold - you can also make them ahead and freeze.”
Ingredients:
For the dough:
300g self-raising flour
Two tablespoons of caster sugar
One teaspoon of ground cinnamon
70g butter, melted
Two egg yolks
130ml milk
For the filling:
One teaspoon of ground cinnamon
55g light brown soft sugar
Two tablespoons of caster sugar
40g butter, melted
For the icing:
60g icing sugar
One tablespoon of cream cheese
Half a teaspoon of butter
Half a teaspoon of vanilla
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Method:
Heat the oven to 180C or 160C Fan before greasing a 20cm loose-bottomed cake tin and lining it with parchment.
Mix the flour, caster sugar and cinnamon together in a bowl with a pinch of salt before whisking the butter, egg yolks and milk together to make a soft dough.
Turn it out onto a floured surface and roll out to a rectangle, around 30cm by 25cm.
Mix the filling ingredients together and then spread evenly over the dough, then roll it up lengthways like a Swiss roll to form a log.
Cut it into eight even-sized slices and pack into the prepared tin before brushing gently with extra milk.
Bake for 30 to 35 minutes or until golden brown. Remove the tin from the oven and cool for five minutes before removing from the tin.
Sift the icing sugar into a large bowl before adding the cream cheese and butter. Pour over two tablespoons of boiling water and stir to mix, adding more if you want a runny consistency.
Stir in the vanilla and then drizzle over the rolls, serving warm or cold.
