Baked on a Quiet Morning
Tags: bakefeed, baking, cakes, cinnamon buns, cinnamon rolls, Country House, flapjack, holiday rental, homebaked, homemade, Irelands Blue Book, luxury private rental, private chef, recipe
Share this post:
There’s something magical about the smell of cinnamon rolls baking — it fills the kitchen with warmth and comfort, like a hug in the air. I made these one quiet morning when the rain tapped softly on the windows and all I wanted was something sweet and soft to go with my coffee. The dough, silky and warm from its first rise, rolled out perfectly under my hands, and soon the scent of cinnamon and butter took over the house.
When I pulled them from the oven — golden, soft, and swirled with sugar — I knew they didn’t need much more, but that cream cheese frosting? It’s the finishing touch, melting slightly into every fold. These are best enjoyed fresh, while still warm, with fingers sticky and hearts full.
Food & Recipes
Monday 18th May 2020
by Kela Hodgins
Ingredients:
- 450g strong white flour
- 7g fast acting yeast
- 125ml full-fat milk
- 175ml luke warm water
- 40g butter
- 1 tblsp runny honey
Filling:
- 50g melted butter
- 100g demerara sugar
- 3 tsp ground cinnamon
Frosting:
- 100g butter (room temp)
- 200g icing sugar
- 1tsp ground cinnamon
- 100g full-fat cream cheese
Frosting method:
Cream butter, icing sugar & cinnamon until light & fluffy. Add the cream cheese but do not overwhip or the frosting will split.
Method:
- Add flour & yeast to bowl of stand alone mixer with dough hook attached. If you don’t have one, use dough hooks on a hand mixer or mix & knead by hand. Make well in centre.
- Heat milk, water and butter in small saucepan until melted but not too hot, or yeast won’t activate (think blood temp). Add honey then put wet ingredients into dry ingredients in the bowl.
- Mix together until you have a soft dough then knead in mixer for approx 5 minutes or by hand for 10 minutes. Dough should be smooth & elastic.
- Place dough in lightly oiled bowl, cover with clingfilm then put in warm place for at least 90 minutes until it has doubled in size.
- Turn risen dough onto lightly floured surface & briefly knead to knock back the dough. Roll out into a large rectangle approx 1cm thick. Brush with melted butter then sprinkle with sugar cinnamon mixture (see image above).
- Roll up dough with longest side nearest to you so you have one long sausage shape. Trim ends then cut into 9 or 10 portions. Put each of these into a lightly butter muffin tin, cut side uppermost. Cover with oiled clingfilm and let to prove in warm place until double in size (approx 30-40 mins).
- Preheat oven to 180C and cook buns on middle shelf until golden brown & well risen. When done, remove and leave in tin for 10-15 mins before turning out onto wire rack.
- Use pallet knife to spread icing over the buns while still warm.
