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Heston's cinnamon rolls
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FOR THE DOUGH
120g whole milk, warm
25g caster sugar
1 tsp dried yeast
30g unsalted butter
½ Waitrose British Blacktail Free Range Egg yolk
½ tsp vanilla extract
210g plain flour, plus extra for dusting
Pinch of salt
FOR THE CINNAMON BUTTER
80g softened butter
100g granulated sugar
6g (1 tsp) ground cinnamon
2 tbsp sultanas
Melted butter for greasing
50g white chocolate, melted, to decorate
Heston from Waitrose Popping Candy, to decorate
1. To make the dough, place the warm milk in a bowl with the sugar and yeast. Allow to stand for 5 minutes, before adding the butter, egg yolk and vanilla. Stir to combine. Place the flour and pinch of salt into a large bowl, pour in the milk mixture and, using a spatula, mix together until well combined.
2. Using a stand mixer fitted with a dough hook, knead the dough for 7-8 minutes, or until soft and sticky to the touch. Place the dough in a lightly oiled bowl and cover with kitchen film. Allow to stand at room temperature for 45 minutes to 1 hour, or until doubled in size. Using the palm of your hand press down on the surface of the dough to release the gases formed during fermentation and shape into a ball. Place the dough back into the bowl, cover and place in the fridge to prove for 4 hours.
3. To make the cinnamon butter, place the butter, sugar and cinnamon into a bowl, and whisk until combined. Add the sultanas and mix. Set aside.
Typical values per serving:
This recipe was first published in Thu Oct 27 09:20:00 BST 2016.