Ingredients :
- dough
- 510 grams all-purpose flour
- 4 tbsp unsalted butter softened
- 1 packages active dry yeast
- 3 tbsp caster sugar
- 1 1/4 tsp kosher salt
- 2 eggs
- 1 cup warm milk
- filling
- 4 tbsp unsalted butter
- 1 ground cinnamon, enough just to cover the roll out dough
- 1 brown sugar, enough just to cover the roll out dough
- icing
- 3 tbsp unsalted butter, melted
- 3 cup icing sugar
- 1/4 cup milk
- 1/2 tsp ground cinnamon
Method :
- For the dough, rub butter and flour together with your hands until combined and somewhat crumbly in texture.
- Add yeast, sugar and salt and combine, Add the eggs and milk and stir to combine into a sticky dough.Remove dough from the bowl and onto a clean work surface.
- Scoop the dough up with both hands from either side. Lift the dough, flip hands over and slap dough onto the work surface. Slowly stretch the dough toward you and then fold back onto itself.Repeat this step for approximately 7 - 10 minutes, until the dough comes clean off the board and looks very smooth.
- Sprinkle just a little flour on the board and form the dough into a ball.Place in a floured bowl, cover with a towel or plastic wrap and let rest in a warm place (room temp) for 2 hours.
- After two hours, gently removed the dough onto a floured surface and roll out to a large rectangle. The dough should be about 1/4" to 3/8" thick all over, For the filling, spread the butter all over the surface of the dough. Sprinkle with cinnamon and brown sugar. Starting with the edge closest to you, roll the dough up into a log and pinch the seam to close it.
- Cut the roll into equal sections.Place the rolls into a buttered baking dish, Cover with a towel or plastic wrap and let rise for another 30 - 40 minutes.
- - Once dough has risen again, bake in a 180 C oven for 20 - 22 minutes. Meanwhile mix all the ingredients for the icing in a bowl, this is optinal. I prefer the rolls whitout the icing, but its up to you guys.
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