This Wednesday we’re planning your weekend (or at least your weekend brunching) for you. It’s only two days away & you can never be too prepared. Planning for the weekend is what drags my tired butt through the week. The best kind of weekends, the ones we all dream about & chase after, start with a big pot of coffee & end with a few lazy glasses of wine in the evening sunshine with your hair blowing in the wind. The in between of those two things is filled with all the good stuff we’ve finally found the time for – reading another chapter of our book, watching that movie we’ve wanted to see forever (Chocolat. Why did we leave it so long to watch this!?), & making cinnamon rolls (obviously).
I made these crazy looking beauties one lazy Sunday a few weeks ago & I’ve been dreaming about them ever since. It was one of those days that just seemed to be unending; I somehow found myself with the time to fit in two leisurely cups of coffee, make the cinnamon roll dough, go for a walk while the dough rose, come back to finish the prep work & get everything into the oven, all in time to enjoy warm gooey cinnamon rolls for a late brunch. Extra bonus: the house smelled like heaven for the rest of the day. How perfect is that? Boyfriend & I slathered our cinnamon rolls with a light cream cheese glaze that was perfectly messy & delicious & just yes.
The recipe for these cinnamon rolls comes from one of my newer cookbooks, New York Cult Recipes by Marc Grossman, but I tweaked the recipe here & there to suit me. I was flicking through the book & as my eyes became glued to the cinnamon roll page it slowly began to dawn on me that up until this very moment in time there has only been one cinnamon roll recipe on my blog. How have I let that happen? I can recall at least four different times when I made cinnamon rolls & even one time when I made cinnamon roll muffins (yes!), & yet none of these have ever graced the blog.
These cinnamon rolls are my present to your next weekend. I hope it’s filled with copious amounts of coffee & warm, gooey-centered-coiled-up-imperfectly-perfect-deliciously-sweet-hands-down-the-best-cinnamon-rolls-I’ve-ever-eaten cinnamon rolls.
Adapted from Marc Grossman
- 200g plain flour
- 200g self-raising flour
- 1 teaspoon of dried yeast
- 55ml of lukewarm water
- 100ml of lukewarm milk
- 50g salted butter, melted & slightly cooled
- 1 whole egg
- 30g caster sugar
- ½ teaspoon vanilla extract
- 100g salted butter, melted
- 60g caster sugar
- 4 ½ teaspoons ground cinnamon
- 1 tablespoon milk
- 100g icing sugar
- 100g cream cheese, softened
- 30ml hot water
- Grease & line a pie dish or baking tin with baking parchment; set aside.
- First, we make the dough. Combine the first 9 ingredients (flour-vanilla extract) together in a large mixing bowl. Turn the mixture out onto a lightly floured surface & knead vigorously for 15 minutes.
- Place the dough into a clean large bowl that has been lightly covered in a layer of oil. Cover the bowl with cling film & leave to rest at room temperature for 1 ½ hours, or until the dough has doubled in size.
- Lightly flour a work surface. Roll the risen dough out into a large rectangle (Grossman was very vague about the size of rectangle, just go for one that looks about big enough to get at least 10 healthy rolls out of).
- In a small bowl, combine together the sugar & cinnamon. Spread the melted butter all over the rectangle of dough & sprinkle with the combined sugar & cinnamon.
- Roll the dough inwards (going from the longer side to longer side) until you have a nice tube shape. Cut the dough into equal sized rolls (Grossman gets 10, but I got 14..) & place into the prepare baking tin or pie dish, leaving a small bit of room between each. Brush the tops of the cinnamon rolls with the milk & cover loosely with more cling film or a clean tea towel. Leave to rise for a further 1-1 ½ hours at room temperature until the dough is well risen & you can see the cinnamon rolls squishing up against one another.
- Preheat the oven to 200C. Bake the rolls in the preheated oven for about 25-30 minutes, or until the rolls are golden brown & wafting their glorious smell all through the house.
- While the cool slightly, mix together the ingredients for the glaze – icing sugar, cream cheese, hot water – until it is runny & sweet. Pour liberally over the cinnamon rolls while they’re warm & eat as soon as you humanly can. Enjoy!
PS, can we talk about how cute my new plates are? I am in love, look at those edges!