Chocolate & Cinnamon Rolls

cinnamonrollsrecipesAs soon as September hits, the first leaf falls and everyone is talking knits, tights and boots, its like we all suddenly migrate to autumn land…and I love it! Autumn is my favourite season as it gives me an excuse to stay in, (not that I need an excuse!) stick on a Harry Potter DVD and bake. I bake all year round but there’s something cosy and comforting about baking during this time of year. I tend to steer away from lemony, light desserts and focus more on autumn/winter flavours like apples, pumpkins and lots and lots of cinnamon…I basically shove cinnamon in everything I can!

This was my first attempt at cinnamon rolls, which do take a bit of patience but weren’t too difficult and turned out pretty well.

For the dough:

  • 570ml warm milk
  • 150g caster sugar
  • 45g dried yeast
  • 180g unsalted butter, melted
  • 1 egg
  • 1kg plain flour

For the filling:

  • 100g unsalted butter (softened)
  • 200g dark brown soft sugar
  • 3 tbsp ground cinnamon
  • chocolate buttons (as many as you want!)

For the glaze:

  • 45g caster sugar
  • 1 tbsp freshly squeezed lemon juice

cinnamonrollsrecipe

  1. To make the dough, put the milk, sugar, yeast, melted butter and egg in a cake mixer and gradually add the flour (while the mixer is on) until it is all incorporated and the dough has come together.
  2. Transfer the dough to a bowl, cover with a tea towel and leave to prove in a warm place for 1 hour, until it has doubled in size.
  3. Meanwhile preheat the oven to 200°C/fan 180°C/gas 6.
  4. Punch down the dough and transfer to a floured surface. Using a rolling pin, roll it out until it is about 30x80cm and 7mm thick.
  5. Spread the butter evenly over the dough and sprinkle the sugar, cinnamon and chocolate buttons all over the top.
  6. Roll the dough up from the long side. Cut into 6cm rolls.
  7. Transfer onto the baking trays and bake for 20-25 minutes, or until golden brown.
  8. To make the glaze, put the sugar, lemon juice and 100ml water in a small saucepan and bring to the boil. Simmer for about 15 minutes, until slightly thickened.
  9. Remove the buns from oven, transfer to a wire rack and brush the glaze over them.

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