Cinnamon Roll

Cinnamon rolls was one of  the first bread I learned how to bake many years ago, seriously how can one ever get tired of eating this delightful and spongy sweet rolls, it will always be my favorite rolls.

500g bread flour  plus extra for dusting

1tsp salt

1 x 7g sachet fact-action dried yeast

300ml milk

40g unsalted butter softened at room temperature 

1 egg

vegetable oil for greasing

for the filling

25g/1oz unsalted butter, melted

75g/3oz brown sugar

2 tsp ground cinnamon

150g currants/raisins (optional)

for the topping

25g/1oz unsalted butter, melted

75g/3oz brown sugar

2 tsp ground cinnamon

2 tbs corn syrup
pecan (optional)

Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
 

Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.

Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.

Lightly grease a baking tray.

Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick.

 

Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.

Roll the dough up into a tight cylinder, cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. 

Cover with a tea towel (left) and set aside to rise for 30 minutes (right). 
Prepare the topping by mixing all the ingredients and rub gently all over the dough, taking care not to press the dough. Sprinkle the pecan if using.
 

Preheat oven to 190C.
Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. 

I call this Cinnamon Twist.

The same method except after rolling it you make a long slit to expose the filling and twist both pieces and curl it. Gently tuck the seam underneath. Cover and let it rise.
 

I omitted the glaze, don't really like the extra sweetness on the already sweet bun. 
If you like your buns glazed, simply  heat the 2 tbs milk and 2 tbs sugar in a saucepan and bring to boil. Reduce the heat and simmer for 2-3 minutes. Glaze over the buns when it's out . 
Recipe from BBC food 

Enjoy...jue