Cinnamon rolls are by far the Mr’s favourite sweet treat, and why shouldn’t they be? He’s a man of good taste! Cinnamon buns encompass everything that is good about baking – fluffy dough, sticky caramel, a kick of spice and a crispy top.
I’ve made them before but they have been a little more labour intensive than I’d like, I wanted a bit more instant gratification, so I looked for a recipe that was a little easier to put together. This recipe is easy to put together, even easier if you happen to have a stand mixer, and only requires two short proves so you can have cinnamon rolls in a couple of hours. I’ve made these on a weeknight for an office bake off.
I used treacly dark brown sugar and toasted pecans to give them an intense flavour, alongside a generous amount of cinnamon and a pinch of nutmeg. For the aforementioned office bake off I made savoury ones too, filled with crumbled blue cheese and walnuts instead of sugar and spice.
Cinnamon & Pecan Rolls
makes 9 small buns or 6 big ones
250g strong white bread flour
7g sachet of fast action yeast
25g softened butter
1 tsp runny honey (or sugar)
125ml lukewarm milk
Mix the flour, yeast together in a large bowl, then rub in the butter. Mix the egg and honey with the lukewarm milk, and then add that to the bowl of flour and yeast.
By hand: Mix with a spatula, and then as it comes together, with your hands to form a soft dough – knead for 10 minutes til you have a nice smooth dough.
With a stand mixer: Mix with the dough hook for 5 minutes, stopping to scrape down the sides if necessary. You may find you also need another tablespoon of flour to help it come together. Mix on a low speed for 10 minutes til the dough is nice and smooth. Remove from the bowl and form into a neat ball.
Prove for 1 hour, in a warm place, in a bowl covered with cling film.
1 heaping teaspoon of cinnamon
1/2 teaspoon of nutmeg
60g dark brown sugar
50g pecans, toasted in a dry pan and then roughly chopped
Add everything except the pecans to a small saucepan and simmer on a low heat til the butter melts and everything is combined. Set aside until you’re ready to roll!
Forming the rolls
Once your dough has proved, and is nice and springy you need to shape it. Put it on a floured board and start to tease it out in to a rough rectangular shape with your hands, then gently roll with a rolling pin to make a rectangle approximately 5mm thick. Spread the dough right to the edge with the sugary filling, sprinkle with the pecans and then roll up along the longer side. Cut into 6 or 9 pieces and arrange in a lined square 20cm cake tin.
Preheat your oven to 180c / gas mark 4. Cover it with cling film and then prove for another half an hour til the rolls almost fill the tin.
Bake in the oven for 30 minutes, on the middle shelf. When they are ready, you can glaze with a little more runny honey if you’d like.
Leave to cool for about 30 minutes and then tear off a roll (or two) and eat it!