Cinnamon Rolls

Monday, August 27, 2007


Finally!!! Yummy!!

Fantastic recipe with steps from

VideoJug: How To Make Cinnamon Rolls

Step 1:
225gm flour
4gm of dry yeast
35gm melted butter
105mls milk
35gm sugar
1 egg
pinch of salt

Some cinnamon powder
100gm brown sugar
40gm butter

Step 2:
Begin the dough
Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
Step 3:
Knead and let the dough rise
Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.
Step 4:
Make the filling
While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.
Step 5:
Preheat oven to 185°C
You can now set the oven to 185 degrees Celsius.
Step 6:
Roll the dough
Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.
Step 7:
Shape the rolls
You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.
Step 8:
Wash and bake
Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.
Step 9:
Cool and serve
Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm
. Try them both ways!

Cinnamon Raising Buns

Step 1:
You will need
· 2 tsp dry yeast
· 120 ml warm milk
· 1 egg
· 15 g butter, room temperature
· a pinch of salt
· 45 g sugar
· 240 g flour
· 70 g currants
· a pinch of cinnamon
· a pinch of allspice

Step 2:
Begin the dough
Into the mixer add the milk, yeast, butter, egg, sugar, flour, cinnamon, allspice, salt and the currants. Mix it together but only until it is just combines. Sprinkle a little flour onto the dough. Remove the bowl from the mixer.
Step 3:
Continue the dough
Dust the work surface with flour. Remove the dough from the mixer bowl. If it seems to be too sticky then add a little more flour. Knead it with your hands until it has an elastic consistency. Shape it into a ball, place it in a bowl, cover it with a towel and let it rise until it doubles in size.
Step 4:
Make into buns
After the dough has risen, remove the cloth from the bowl and sprinkle over a little flour. Punch the air out of the dough with your knuckles. Remove it from the bowl. Place it onto the surface and shape it into a log. Cut it into six pieces. Take one piece and shape it into a ball, by first folding the dough inwards then rolling it with the palm of your hand. Roll all the 5 remaining pieces into balls. Place them onto the pre-lined baking tray. Cover them once more with the towel. Let them rise again for about 30 minutes.
Step 5:
Preheat the oven
While you are waiting for the dough to rise, set the oven to 170ºC (325ºF/ or gas mark 3).
Step 6:
Wash and bake
Once your buns have doubled in size, uncover them. Brush the buns all over with the egg wash. Then using your knife, cut a deep cross into the centre of each bun. The deeper the cut, the more pronounced the cross will be when baked. Place them in the oven and let them bake for about 15 minutes, then remove.
Step 7:
Cool and serve
Let them cool for a few minutes and serve them hot or cold. But be warned, served warm with lashings of butter you could be up until midnight making more!
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Peanut Butter Cupcakes

Sunday, August 26, 2007

Ingredient for the cupcakes:
225 gm unsalted butter, softened
225 gm caster sugar
225gm self-raising flour
4 eggs
115 gm crunchy peanut butter

For icing:
60 gm crunchy peanut butter
50 gm unsalted butter, softened
2 tsp vanilla essense
115 gm icing sugar, sieved
2 tbsp milk

-Preheat the oven to 175 deg celsius
-Place 18 paper cases
-Combine butter, sugar, flour and eggs in a large bowl and beat with whisk until smooth for 2-3 min
-Stir in peanut butter until well combined
-Spoon batter into cases
-Bake for 20 min
-Cool them on rack

-Combined peanut butter, butter and vamilla in a medium bowl
-Whisk until light and fluffy
-Add icing sugar along with milk, beat until well combined
-Swirl the icing onto the cooled cupcakes

*Lazy me use cocoa as topping..*hehe*