Dad's Cinnamon Rolls

Whomever it was that deemed cinnamon rolls to be a breakfast food must have been an insomniac. To make cinnamon rolls you need one thing first and foremost: lots and lots and lots of time. That being said, you can be like my fabulous chef of a father and wake up at 4 am for the good of all those around you to make morning cinnamon rolls. I make them in the afternoon. Either way cinnamon rolls are oh-so-oh-so-worth-it. Step one? a really large latte!

Here is what Mum sent when I begged her to e-mail me over the recipe:

Take one packet of yeast and put in a bowl with 3 cups of flour,
add 1/2 tsp salt
1/2 cup sugar and mix.

Then add 1/2 cup of softened butter and
2 1/2 cups of scolding hot water, about 120 degrees
and one beaten egg and mix until smooth about 10 minutes.

Then knead by hand or mix with a dough hook. Adding in 3-4 cups of flour (add enough flour so the dough comes loose from the side of the bowl) or just add 3 1/2. Put in a buttered bowl in a warm place with a damp towel over the top until the dough has doubled in size.

Then knead for 5 mins and roll flat on a floured surface until thin. Coat one side with a melted mixture of butter (2-3 cubes US sized cubes) cinnamon and 2 cups of brown sugar adding nuts and sultanas or currents as desired. Then roll up tightly and slice into one inch slices, lying them flat in a flat pan with edges, let rise until doubled, then bake at 375 until done. ( about 1/2 hour but it depends on how thick you made them)

Katy this recipe makes A LOT of cinnamon rolls so you may want to cut the recipe in half. And he does it in his electric mixing bowl, so where it says mix about 10 mins it may take longer by hand and you should get Santi (that is my Fiance) to help or you will be exhausted!


This stems mostly from The Joy of Cooking, the cooking bible, but a few tweeks here and there after much trial and error.

Here are some pictures of the procces:

1 comment:

Katy said...

Just a note on this one- flour amounts greatly differ depending on what kind you use. I know for a fact that flour here needs much less water to make bread so I only used about 1 1/2 cups of it when making my rolls. The goal is a nice light fluffy dough, if you have a sticky goo- you are going to need more flour.