Serves 6-8
Ingredients
- 1 sachet (10g) instant yeast
- 75ml sugar
- 625ml cups flour
- 175ml warm milk
- 45ml melted butter
- 1 egg yolk
- Filling
- 100g unsalted butter, softened
- 125ml sticky brown sugar
- 15ml ground cinnamon
- Icing
- 375ml icing sugar
- 30ml melted butter
- 30ml cold water
Method
- Preheat oven to 170°C.
- For the Filling:
- Mix all the ingredients together. Set aside.
- Place all dry ingredients in a food processor and process.
- Then add the milk, melted butter and egg yolk, and pulse to process just enough until mixture forms a dough.
- Place the dough in a lightly oiled bowl and leave to rise covered with some glad wrap and a dishcloth until doubled in size.
- Roll the dough out into a rectangle with long side facing you. Spread the filling evenly over it, leaving a border at the top.
- Roll it up into an even roll.
- Cut into 8 pieces. Either place each piece into sprayed baking cups or place them together in a lined springform tin, cut side facing inward.
- Place on a baking tray. Bake for 25 minutes or until golden.
- For the Icing
- Stir all the ingredients together and then pour over the hot cinnamon rolls after removing them from the tin
© sharon glass 2012 | For more recipes: www.sharonglass.co.za [1]