Several things coincided to make these happen. The first was a day off in lieu for working last weekend, the second was someone mentioning cinnamon rolls on Twitter, and the third was a cold, grey day. Really, I didn’t have much choice other than to spend a few hours making warm, yeasty cinnamony treats .
If you have the time, handmade bread is a thing of wonder and there are very few ills it can’t fix. If you don’t have the time, a bread machine is a thing of wonder and I use it all the time so no shame if you do, levels of catharsis just tend to be lower. To make these using a bread machine, whack all the dough ingredients in on the dough setting, then continue from the part where you roll out the dough.
Malted Cinnamon Rolls
- 3 cups flour (give or take)
- 1/4 cup sugar
- 1/2 tsp salt
- 2-3 tbsp malt powder (I used Horlicks)
- 2 tbsp melted butter
- 300ml warm milk
- 1 sachet yeast
- Optional: 1 beaten egg (either reduce milk by 50ml or add extra flour if you add this) – I was totally intending to but discovered a little too late there were no eggs in the fridge
- 2 tbsp melted butter
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- Optional: chopped nuts of any description
- 1 tsp malt powder
- 1 tsp vanilla extract
- 1 tbsp boiling water
- 1 tbsp milk
- Enough icing sugar to make a nice thick pourable glaze
For the dough, dissolve the yeast in the milk, then mix all the dry ingredients together. Add everything else and mix until it’s kind of roughly holding together. Tip it out and spend the next 10 minutes or so kneading until you have a lovely smooth dough. Put in a warm, greased bowl, cover with cling wrap or a tea towel and leave somewhere warm to rise until doubled in size (could be anywhere from 45 min to 2 hours depending on season, weather, yeast, flour etc etc).
Once doubled, punch it down and roll the dough out into a nice big rectangle. Brush with the melted butter, then spread all the filling over the top. Roll it up, making sure you pinch the long edge firmly closed to hold it all together. To cut into rolls, the best thing to use is not a knife but dental floss (trust me on this). Grab a length of floss, slide it under the log, then at inch (ish) intervals, bring the floss up over the log, cross the ends and pull it tight until it cuts right through. Makes lovely rounds without the squishing a knife can cause.
Put your rolls cut side up in a baking tray – you’ll get about 15, so you’ll need something at least 30x20cm. At this stage you don’t want the rolls to touch. Cover the tray loosely (pro tip: at this stage they will sit rather nicely in the fridge overnight, ready to bake up for breakfast the next morning) and let them rise for another 30-40 min. Once risen, bake for about 20 min at 180 degrees.
For the glaze, dissolve the malt and vanilla in the water, add the milk then gradually add icing sugar until you get a nice thick but pourable consistency. Pour over the rolls while still warm, and eat ASAP because there’s really not a whole lot in life that gets better than a fresh warm cinnamon roll .