Martha's cinnamon rolls

Name: Martha's cinnamon rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 75 g butter; 100 ml semi skimmed milk; 250 g plain flour; 250 g strong plain flour; 7 g easy bake/quick yeast; 25 g caster sugar; 2 British Blacktail Medium Free Range Eggs; Oil, for greasing

Make Martha Collison's delicious cinnamon rolls recipe in just 45 minutes (plus proving).

4.5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes12
CourseStarter
Prepare30 mins
Cook15 mins
Total time45 mins
Plusproving

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Ingredients

For the dough

75g butter
100ml semi skimmed milk
250g plain flour
250g strong plain flour
7g easy bake/quick yeast
25g caster sugar
2 British Blacktail Medium Free Range Eggs
Oil, for greasing

For the filling

125g butter, softened
150g dark brown soft sugar
1½ tsp ground cinnamon
½ tsp ground nutmeg

For the topping

25g butter, softened
50g cream cheese
100g icing sugar
½ tsp vanilla extract

Method

Cut the butter into cubes and place into a saucepan with the milk. Warm over a low heat until the butter melts, then set to one side to allow the mixture to cool.
Place the flours into a large bowl and add the yeast and sugar. Add 100ml warm water to the milk and butter mixture, then beat in the eggs. Gradually add this to the dry mixture, stirring all the time, until a sticky dough forms. You may not need all the milk mixture – you want to add just enough so you have a sticky but not wet dough.
Turn the dough out onto a lightly oiled surface and knead for 10-15 minutes or until it is no longer sticky and has become smooth and elastic. Place into an oiled bowl, cover, and leave in a warm place for 1-2 hours or until the dough doubles in size.
To make the cinnamon filling, beat together the soft butter with the sugar, cinnamon and nutmeg until it is a smooth paste. Set aside. When the dough has risen, turn it out onto the oiled surface and fold it in on itself a couple of times to knock out any large air bubbles. Then roll it out to a large rectangle approximately 40x60cm (1.5 times as long as it is wide), getting it as thin as possible.
Use a spatula or palette knife to spread the cinnamon filling over the dough in an even layer. Then, starting at the shorter edge, tightly roll the dough up into a log. Trim the ends and divide the dough into 12 even-sized pieces (see cook’s tip, below). Place into a baking tin leaving a few centimetres between each to allow them to rise.
Cover the buns loosely with a clean tea towel and leave to rise for 30 minutes or until puffy and visibly larger in size. While the buns are rising, preheat the oven to 200°C, gas mark.
Prepare the topping by beating together all the ingredients until smooth.
Bake the buns for 12-15 minutes or until golden brown on top and beautifully risen. Allow to cool for a few minutes (the cinnamon sugar will have bubbled up) then smear with the topping while the buns are warm so it drips into all the crevices. Allow to harden slightly, then serve as soon as possible!

Cook’s tip

Use strong cotton thread to portion out your dough as neatly as possible. Simply take a 30cm length of cotton, thread it under the log where you want to cut and then pull the thread up and cross them to slice through the dough into rounds.