Cinnamon rolls are the top tier of breakfasts. Big, soft, fluffy spirals of dough, wrapped around a spicy sugary mix that melts in the mouth with little pops of cinnamon, allspice, and ground cardamom pods. The browned butter in the dough and the hazelnut milk in the icing in this recipe takes everything to the next level of pure indulgence. Perfect for the festive season, but even better on one of those lazy Sundays when you’ve got time to potter around the kitchen baking in the morning, only to crawl back into bed and enjoy by midday.
For the dough
- 240ml milk
- 140g granulated sugar
- 24g easy yeast
- 115g butter, softened
- 2 eggs
- 300g plain flour
- 250g strong bread flour
- For the filling
- 100g dark brown sugar
- 1 ½ tbsp ground cinnamon
- 1 tbsp allspice
- 4 cardamom pods, shelled and ground
- 100g butter
For the icing
- 150g icing sugar
- 4-5 tbsp hazelnut milk
Preheat oven to 180c
Line a 22 x 33cm baking tin with greaseproof paper
- Warm the milk in a saucepan over a low heat until it is lukewarm. Pour the milk in to a mixing bowl.
- To the milk add sugar and yeast and stir until dissolved. Cover with a tea towel for 5-10 minutes until the mixture starts to foam.
- Use a dough hook or wooden spoon to slowly beat in the butter. Maintaining a slow speed, add the eggs one at a time and then the flours until a sticky dough has formed.
- Turn onto a lightly floured work surface and knead for 6 minutes, making sure you stretch the dough to activate the gluten.
- Lightly oil a large bowl and place the dough inside. Cover with lightly greased cling film, place in a warm place and leave to rise for 1-2 hours, until the dough has doubled in size.
- After your dough has doubled inside, turn onto a lightly floured worksurface and roll into an even rectangle of roughly 33 x 43 cm.
- To begin making the filling, melt the butter in a saucepan on a medium heat. Keep the butter on the heat for longer than usual, until it turns brown and begins to smell toasted. Remove from heat and cool.
- Once the butter is cooled, add sugar, cinnamon, allspice, and ground cardamom. Using your fingers spread the mix evenly over the dough.
- Roll the dough, from the widest side of the rectangle, into a tight sausage shape. Use a sharp knife to cut into 12 rolls.
- Place into the lined baking tray, cover with greased cling film and leave in a warm place for a further 1-2 hours until large and filling the tray.
- Remove the cling film and bake for 20 minutes, or until golden brown.
- While the cinnamon rolls are baking, make your icing by mixing together icing sugar and hazelnut milk. Add the milk a bit at a time until the mix comes to your desired thickness.
- Once out of the oven, pour over the icing, and enjoy.
All credit for this recipe goes to Megan Weal – check out her scrummy Instagram feed @megdoesfood
Here at GGL HQ we’re all a bit balmy about baking and we’ve all been drooling over Megan’s Cinnamon Rolls – we know what we’ll be baking this festive season!
If you’ve tried this recipe we’d love to see… be sure to tag us on social media #GiselaGraham @gisela_graham and why not tag Megan @megdoesfood too – she’d love to see them!