kitchen smells heavenly
Cinnamon rolls or Chelsea buns are my favourite. I love having them with a glass of cold milk. The best way to have the rolls is to unwind the roll as you go along. Sweet and full of cinnamon, I love the smell while they are baking. I store the leftovers in an airtight container, though they do become a bit soft. Place it under a medium grill or in the microwave to warm it up again. When the kids were young, it use to be their favourite tea time snack.
4 cups plain flour/ all purpose flour
2 tsps instant dry yeast
1½ cup warm milk
⅓ cup sugar ( approx. 4 tbsps)
2 tsp vanilla extract
½ tsp salt
4 tbsp soft butter
¾ cup soft brown sugar
¾ cup raisins
2 tsp cinnamon powder
4 tbsp soft butter
1½ cups icing sugar
2½ tbsp milk
2 tbsp melted butter
½ tsp grated orange rind (optional)
extra flour for dusting
extra butter for greasing
little water for brushing
pan size 13″x 9″
- Sift the flour. Add sugar and salt and mix lightly.
- Rub the butter into the flour.
- Add yeast,warm milk and vanilla extract.
- Make a dough.
- Dust the work top with flour and knead the dough for 10 minutes till it becomes smooth and silky. Or use a dough kneading machine.
- Grease a big bowl with oil or butter. Shape the dough into a big ball. Place the dough in the bowl.
- Cover it with a cling film and leave it in a warm place for nearly 2 hours or till the dough becomes double the size.
- Keep the filling ready by mixing the raisins, sugar and cinnamon powder together.
- Gently knead the dough using oiled hands. Let it rest for 10 minutes, covered.
- Using flour, roll the dough into a rectangle of 12″x 16″.
- Leaving an inch border on both long sides, spread the soft butter over the rectangle.
- Sprinkle the filling all over.
- Brush water on the borders and roll it up like a swiss roll. Try and roll it up tight.
- Cut the roll into 12 pieces.
- Grease the baking pan with butter and place the cut rolls into it. Push in any of the raisins that may have popped up.Cover the pan with a cling film.
- Let the rolls rise for about 35 to 45 minutes.
- Preheat the oven at 180°C.
- Bake the rolls for about 25 to 30 minutes till they become golden brown on top.
- In the meantime prepare the glazing and keep it ready. Sift the icing sugar in a bowl.
- Add the milk, melted butter and orange rind and mix well.
- Remove the rolls from the oven. Leave it in the pan for 5 minutes.
- Drizzle the glazing over the rolls.
- Remove the rolls from the pan and let it cool on a wire rack.
- Serve with butter, tea, coffee or a glass of cold milk.
- Add nuts to filling if you like.
- I usually like to brush the cut rolls with milk before allowing them to prove again.
- Add raisins and chocolate chips if you like.
- If you are no using instant yeast then let sprinkle the yeast over ½ cup warm milk. Add a tsp of sugar and let it ferment for 5 to 10 minutes. Add to the flour with the rest of the milk to form a dough.
You may want to check out the following:
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