Cinnamon Rolls -Breakfast Rocks!

Have you seen that advert in which they say 'There's nothing like breakfast in New York'.

They're right y'know. There isn't. So the next best thing is to bring American breakfasts into my Leicester kitchen.

Do you remember my first post? Then you will know my love of American food began there & my, oh my did I LOVE breakfasts there.

Ok so I didn't eat cinnamon rolls because I couldn't go 1 day without pancakes & a malt shake. I just couldn't!

But hey, I love cinnamon & icing so much I decided to try it for myself. Don't ask about the first batch, just don't, but the second batch were yumcious!

Here's the recipe (from about.com):

Cinnamon Rolls

3 1/4 tsp dry yeast (I use dry active yeast so only need half the amount)

1/4 cup warm water

1/2 cup shortening (I use room temp butter)

1/3 cup sugar

1 tsp salt

1 cup of milk

1 egg

4-5 cups of sifted plain flour

Very room temp butter (quite a bit)

Brown sugar (as much as you want)

Cinnamon (I love it so use plenty)

Raisins (optional, I don't use them)

Vanilla Icing

2 cups icing sugar

1 tblsp melted butter (doesn't sound like much but boy is it tasty!)

1 tsp vanilla extract (you must invest if you don't have it)

Milk 2-4 tblsp

This recipe is tricky so practice before you unleash it on your victims ..... uh, I mean punters!

Add the warm water to the yeast & soak for 10 mins.

Scald the milk (heat in a pan til bubbles appear at the sides) & add it to the shortening/butter.

Add sugar & salt & allow to cool to tepid. Add the dissolved yeast & beaten egg.

Add 4 cups of flour, 1 at a time, stirring well before the next one is added.

The recipe says the dough should be soft yet firm enough to handle. Mine however, is always sticky at this point so I add a handful of flour & make sure my board/worktop is well floured.

Knead until elastic & smooth. There is a fine line between too much flour & enough flour so be careful. I always get stressed here but try not to. Pour yourself a glass of something naughty, you deserve it!!

Turn the dough into a well oiled bowl (I use ground nut oil as it has very little flavour). Let it rise for 1 1/2 hours. Time to catch up with Sky+.

If this is your first time divide your dough in half as it's easier to work with.

Flour/icing sugar your work surface again & roll out the dough into a rectangle.

Slather it with the butter all over (I love this bit). Then layer a generous amount of brown sugar (all the way to the edges) & then a layer of cinnamon. Add the raisins if you're using them.

Roll it up. Cut into pieces depending on how big you want them (2-3 inches?)

Repeat with your other bit of dough.

Place slices in a greased pan. If using a round one, put a roll in the centre then the others around it. If using a square one just place them in rows. Don't overpack them. Preheat your oven. Let the rolls rise til they fill the pan (about an hour).

Bake in a 350F/180c/gas4 oven for 15-20 mins. Cover with foil if getting too brown. Don't overbake.

Frosting: Mix all ingredients except milk together. Add the milk very slowly, you are looking for a really(!) thick paste.

Spread the rolls with the frosting while they are hot. It will sink in & be all lovely, gooey & shiny.

Eat when you want, warm, cold whatever!

Don't worry about the calories, you've worked so hard in that kitchen of yours - you are just putting back what you've worked off!

PS See this recipe for how to become really popular at work.