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Cinnamon Rolls — Six

Baked in one pan, glazed warm. Pick them up Saturday morning.

Makes

6 large rolls in one pan

Hands on

40 min

All in

3 h

Oven

175 °C (350 °F)

One step at a time, screen kept awake

What you need

• 2¾ cups (675 ml)all-purpose flour
• ¾ cup (180 ml)milk, warm to the wrist
• ¼ cup (60 ml)granulated sugar
• ¼ cup (60 ml)butter, soft
• 1egg
• 2¼ tsp (1 sachet)instant yeast
• ¾ tsp (4 ml)salt
• ⅓ cup (80 ml)butter, very soft — for the filling
• ¾ cup (180 ml)brown sugar — for the filling
• 1 tbsp (15 ml)cinnamon — for the filling
• 1 cup (250 ml)icing sugar — for the glaze
• 2 tbsp (30 ml)milk — for the glaze

How it goes

1. 1

   Mix the flour, sugar, yeast and salt. Add the warm milk, soft butter and egg and bring it together into a shaggy dough.

2. 2

   Knead 8 minutes by hand or 5 in a mixer, until smooth and springy. Cover and rise 60–90 minutes, until doubled.

3. 3

   Roll out to roughly 12×16 inches. Spread the soft butter right to the edges, then the brown sugar and cinnamon mixed together.

4. 4

   Roll up tight from the long side and cut into 6 with a length of unflavoured dental floss — slide it under, cross it over, pull. A knife squashes the spiral.

5. 5

   Set them cut side up in one buttered pan, crowded so they touch. Second rise, 45 minutes, until puffy and pressed together.

6. 6

   Bake at 175 °C (350 °F) for 24–28 minutes. Whisk the icing sugar, milk and a splash of vanilla and pour it over while they are still hot.

A couple of things

• Crowding them in one pan is the whole trick — the sides never crust, so they stay soft.
• Shape them the night before, refrigerate, and let the second rise happen on the counter in the morning while the oven heats.

Contains : wheat, milk, eggs