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    Sticky Cinnamon Rolls

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    Sticky Cinnamon Rolls

    Makes: 12 rolls


    • 450g plain flour
    • 1 1/2 level teaspoons salt
    • 30g unrefined caster sugar
    • 2 teaspoons ready-mix dried yeast
    • 250ml tepid milk
    • 55g soft muscovado sugar
    • 1 1/2 teaspoons cinnamon
    • Sticky glaze
    • 115g icing sugar
    • Hot water


    1. Mix the flour, salt, caster sugar and dried yeast in a large mixing bowl. Add the milk and, using your hands, mix into a rough dough. Turn out and knead on a lightly floured surface until silky smooth. Return to a clean bowl, cover and leave to rise in a warm place until it has doubled in size. Allow 1-2 hours.
    2. Knock the risen dough back and briefly knead. Flour your work surface and roll out the dough into a rectangle measuring about 30cm by 24cm. Mix together the sugar and cinnamon. Sprinkle over the dough then gently press it in.
    3. Tightly roll up the dough like a Swiss roll - starting at the long side. Wrap in clingfilm and freeze until the night before it is needed. Then take it out and leave to defrost overnight in the fridge.
    4. The next morning, lightly grease 2 baking sheets and preheat the oven to 200¢ªC/gas 6. Then cut the dough, roll into 12 even slices and arrange on the baking sheets. Cover with clean tea towels and leave to rise for 30 minutes, or until puffy.
    5. Bake for about 12-14 minutes, or less for a fan-assisted oven. They are cooked once golden. Do not overcook or their sugar filling will caramelise and burn their bottoms. Remove to a cooling rack. Quickly make the thick icing by adding some hot water to the icing sugar and spread on to the warm rolls. Eat cold.

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