If you were on facebook today then you’d know I made cinnamon rolls. Man, they are good. Too good. I use PW’s famous recipe which is available on her website here or from her book. I have to say that making these the second time was so much easier and faster than the first time and I’ve taken a picture of each step in my new kitchen (it was certainly a lovely baking experience) and put some helpful tips!
cinnamon roll city
January 24, 2012 By 19 Comments
First up, get all the ingredients out and ready. Pick up some bbq/alfoil trays to bake your rolls in. It makes it easier to store in the freezer and give away. Yes we use homebrand products here. I never realised how many until I looked at this pic.
Find your largest saucepan. I had to upsize twice when I first made the rolls but this time around went for my largest pan and did all my mixing in it and proving too.
I took some time to admire my subway tiles. I will definitely be putting these exact tiles in my next kitchen. I just adore them.
Clear out and wipe down a big space while your dough is proving. This is where it was so much easier using my island.
melt a 250g stick of butter before you get your dough out to roll it. It just means once your dough is ready that your butter, cinnamon and sugar are all ready to go.
I just use regular sugar in my rolls and they were great. The recipe doesn’t specify caster or regular sugar so I’m happy with my finished result.
get out some clean tea towels to cover over your rolls when they are in trays as they will prove for another 20 minutes in their trays while the oven preheats.
to make the icing you will need 5 cups of icing sugar. I made my own in the thermomix but do it in 3 batches as it’s a lot of sugar in the bowl and the bowl starts to warm up if you take too long on the high speed. I left out the coffee today without even noticing so don’t feel it’s essential. I didn’t do the recipe in the thermomix because the quantities are so huge and I knew they wouldn’t fit but there is nothing stopping you from reducing all the quantities.
Now I ended up with over 60 rolls from 6 trays. That’s a lot of cinnamon rolls. We ate 2 trays today. What? Are you judging me? Don’t judge when it comes to cinnamon rolls. There are 6 of us and 1 growing in my tummy. I also gave one tray to a friend up the street and popped 3 in my freezer.
Now to freeze them I bake them, glaze them, leave them to cool for 20 to 30 minutes, cover tightly in foil and pop in a plastic shopping bag and freeze. They stack up nicely in the freezer and make the best breakfast, brunch or afternoon tea. You’ll also be the best guest ever if you go to someone’s house armed with these. Put them in your friend’s oven and wait for the compliments.
I know the recipe looks like a lot of work but if you’re having a home day they really are worth it. I baked these surrounded by most of our furniture as our new floors are going down and I had a few tradespeople here so it was a great way to beat the noise and chaos. And I used just over 1 stick of butter today and I think spread over 60 rolls is ok. But don’t make these if you’re on a diet, you’ll never be able to stop at one……….or two.