It is definitely comfort food time of year, isn’t it? Yes, it may not be super healthy, and yes, you might gain a few pounds, but there’s something about home-baked treats that kinda makes it feel ok. The idea of slowing down and enjoying time in the kitchen while the rain beats against the window, feels comforting just in itself. Then, the smell of buns slowly baking in the oven whilst you boil the kettle for an accompanying steaming cuppa, well, is there anything better?
Ingredients for the dough:
- 3 tbsp caster sugar
- 1 sachet instant yeast
- 375g plain flour, sifted
- 75ml water, lukewarm
- 75ml milk, lukewarm
- 2 eggs
- 1 tsp vanilla extract
- 100g unsalted butter, melted
Ingredients for the filling:
- 60g unsalted butter
- 50g light brown sugar
- 2 tbsp ground cinnamon
Ingredients for glazing:
- 200g icing sugar
- 1 tbsp boiling water
Method:
- In the bowl of a stand mixer, mix all the dough ingredients except the butter. Mix until everything is well combined. Add the melted butter and mix for 4 minutes, until the dough is smooth and elastic. Shape into a ball and put into a lightly oiled bowl and cover. Leave to rise in a warm place until it has doubled in size.
- Line a 30cm x 25cm baking tin with non-stick baking paper. Roll out the dough on a lightly floured surface to form a 20cm x 50cm rectangle. Spread with butter and sprinkle evenly with sugar and cinnamon, leaving a 6cm border. Starting from the long edge, roll up the dough tightly. Fold the edges and slice into 12 rounds. Place the rolls in the tin and cover with a cloth. Leave to rise in a warm place until doubled in size.
- Preheat the oven to 180 C. Bake the rolls for 25-30 minutes, until risen and golden brown.
- Allow to cool in the tin for 10 minutes then place on a wire rack to cool completely.
- Place the icing sugar and water in a small bowl and whisk to combine, drizzle over the rolls.
Find more of Olimpia’s recipes over on her blog, or follow her on Instagram.
