I have been a bit quiet on the food blogging front lately, I have been baking and making new things but the dark evenings are making food blogging difficult. There have been rhubarb buttermilk cakes, cupcakes, a couple of tarte tatins and the best custard ever, but sadly my camera wasn’t a guest at these baking sessions!
These cinnamon roll cupcakes are a little bit different, and I couldn’t wait to try them. So I had a day off and the light was good, perfect!
I’ve never been much of a fan of cinnamon rolls, often they are dry and the cinnamon far too over powering- and also covered in sickly icing which ruins the pastry. I always thought them hard to make because of making a dough and making them cook through just right.
I spotted a couple of cinnamon cupcake recipes whilst googling due to cravings, and they seemed easy and well… ever so cute.
It is not a cupcake as such, it is just cooked in a cupcake tin with liners. This means each roll cooks quickly and you have instant individual portions. Because the rolls are squished up nicely in the cake liner they rise upwards and you have lots of pretty little rolls.
The recipe itself is fairly easy – you need time to wait around for it to prove and rest and you need to make sure you work it to a nice soft dough. After the first prove and the first rest you spread a wonderful mix of cinnamon, lots of sugar and butter onto a rolled out rectangle. Once rolled up and chopped into pieces you prove once more and bake in the oven. The cinnamon sugar crisps up on top and inside it caramelises for a lovely gooey caramel surprise.
You will eat at least two of these in a row when they are still warm from the oven, promise you.
Cinnamon Roll Cupcakes
Makes about 12 – 14 rolls/cupcakes
1/2 pack of instant yeast (about 3 g)
1/4 cup of granulated sugar divided into two
1/2 cup warm milk (whole or semi skimmed)
2 tbsp melted butter
2 cups of strong white bread flour
dash of cinnamon
for cinnamon sugar filling
1/2 cup of granulated or brown sugar
1 heaped tablespoon of cinnamon
approx 3 tbsp softened butter / 25g
Dissolve the yeast and half the sugar in the warm milk (whisking helps it combine), leave for 10 minutes til it is foamy.
Then add in your eggs, melted butter, rest of the sugar and the salt. Mix well then sift in your flour and cinnamon. Mix until it becomes more dough like and then knead for a few minutes til you have a soft and smooth dough. Cover with a tea towel and leave to prove in a warm place for 1 hour to 1 hr 30 mins – until the dough has doubled in size.
After the first prove turn the dough out on to a board, roll it in to a rough rectangle, about 1 inch thick. Leave to rest uncovered for 10 minutes.
Preheat your oven to 400f / 200c / gas mark 6.
Roll out your dough til it is about 1/2 in thick, you want it to be rectangular so cut off the edges to form a rectangle – you can use the trimmings to make some more rolls after the first batch.
Mix together your cinnamon sugar filling in a small bowl then spread the mixture over the rectangle, leaving about 1 cm from the edge of the dough. If you have any leave over dough trimmings leave some sugar mix to spread on that.
Carefully roll your dough and sugar mix in to a sausage shape, cut in to 12 pieces.
Fit them snugly into some cupcake cases in a cupcake tin, you want big muffin/cupcake sized tin and cases rather than small fairy cake type ones.
Cover the cupcake tin with a tea towel and leave to prove for 30 minutes.
Once proved bake in the oven for 10 minutes til the dough is cooked through and the sugar bubbling away. Keep an eye on it as the sugar can burn quickly – some of mine caught slightly because I got distracted with jewellery things 😉
Leave to cool for a bit before eating, they’ll be very hot.
You can also add in a cream cheese or simple caramel frosting, but they are just as good on their own!