Who wouldn’t want a freshly baked cinnamon roll that is hot off the oven to go with a cup of tea or coffee as a midday teatime snack!?
As I was determined to perfect this, I have made several attempts using different versions of dough recipes from the internet and I must thank Laura Vitale. Thank you! I finally can stop experimenting! I am quite happy with this one, although I did make a little adjustment to some of the ingredients here and there. While I spent hours experimenting with the different dough recipes, I also tried using different fillings and toppings to keep myself interested so that I don’t have to end up eating the same boring cinnamon sugar rolls!
I actually preferred the lemon blueberry filling to the cinnamon sugar flavoured one. So here’s my version, tried and tested, which is quite a hit at my tea parties! A hit as in one of my favourite snacks to prepare for my tea parties.
Cinnamon Rolls With Sticky Molasses-Pecan Glaze
- 4 cups AP Flour
- 2 1/2 tsp Dry Yeast
- 1/4 cup water warmed up to 115 degrees
- 3/4 cup Whole Milk
- 1/4 cup Granulated Sugar
- 1/4 tsp Vanilla Extract
- 3 Egg Yolks
- 1 tsp Salt
- 60 g Unsalted Butter melted
- Zest of one orange
- 60 g Melted Butter to brush over the top before baking
For the Filling:
- 80 g Unsalted Butter at room temperature
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 1/2 tbsp Ground Cinnamon
For the Sticky Molasses Glaze:
- 3/4 cup light muscovado sugar
- 60 g Unsalted Butter
- 2 tbsp Wwild Forest Honey
- 1 tbsp Corn Syrup
- 1 tbsp Molasses
- 1 1/4 cups Coarsely Chopped Pecans
For the Dough:
In a bowl of a standing mixer, whisk 3 cups of flour and the rest of the dry ingredients together till homogeneous. Make a well in the center and add in the milk, eggs, melted butter and foamy yeast mixture. Paddle on low speed till well combined. Change to a dough hook and knead on low speed.
In a small bowl, combine the warm water and 1 tsp of the granulated sugar from the ¼ cup of sugar. Sprinkle the yeast over the top and let it sit for about 5 – 10 minutes till foamy.
Add in the remaining 3/4 cup of flour and turn the speed up to medium and continue to knead it for about 5 – 7 minutes or until you have a smooth dough. It however, should not be too stick that you cannot work with it easily.
Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 1 – 1 ½ hours, until doubled in size.
During this time you can prepare your filling and your glaze
In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
When your dough has risen, punch it down slightly to remove the air and let it sit for about 15 minutes on your lightly floured work surface.Start rolling it into the shape of a rectangle, about 18″ x 12″. Brush with the softened butter and sprinkle the sugar/cinnamon mixture generously. Starting with the 18″ side, roll the dough tightly till you get a cylindrical shaped roll. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9×13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 45-60 mins.
You can prepare this in advance; simply leave it overnight in the fridge covered in cling-wrap until the point you want to bake them. Simply remove them from the fridge to stand at room temperature 20 minutes prior to baking.
Brush the top with some melted butter and bake them for about 20 minutes or until golden brown.
Bake them at 190C without fan for about 25 – 30 minutes or until golden brown on the top and around the sides. Overturn the baking dish over a piece of parchment paper (be careful as you do this) and leave till it’s cool enough for you to handle.
Serve warm. Best fresh out of the oven.
If you are using the sticky molasses-pecan glaze, make the glaze and pour it onto the baking dish and sprinkle the pecans over evenly and let it cool before placing your prepared cinnamon rolls giving them enough room to proof before you stick it in the oven.
For the Sticky Glaze
In a saucepan, combine all the ingredients together, except for the pecans. Whisk on low heat till the mixture is liquid and the sugar dissolved. Pour it over your lightly butter baking dish and coat the bottom of it evenly. Sprinkle the pecans over and leave to cool.
- 45g Butter, Melted
- 2 Tbsp Brown Sugar
- Zest of 2 lemons
- Seeds of 1/2 Vanilla Pod
- 1 Cup Blueberries
You can replace the cinnamon filling with any flavours of your choice. I have also tried lemon zest with fresh blueberries and they make a refreshing alternative flavour.
Gently brush the surface with the melted butter, then sprinkle on the Lemon Sugar, sprinkle on the blueberries so they are even across the dough.