Can you smell that?
So today, I am in a particularly good mood! I woke up at 6.50 a.m. today because I wanted to bake sticky cinnamon rolls, which I had already prepared last night, so they would come out from the oven in time for Dan to have for breakfast before work. The smell was heavenly and could make even the grumpiest or meanest person on earth swoon with happiness, I can almost guarantee it! Cinnamon baked into yummy stuff is the epitome of breakfast / Christmas foods. It smells Christmas-y and warm and fuzzy and happy and I love Christmas and warm fuzzy feelings and being happy. 😀
This cinnamon roll recipe was adapted from Anna Olson. The rolls are soft and sweet and sticky all over the top from goo made of brown sugar, maple syrup and butter! They are ridiculously good and I wouldn’t recommend eating them while on a diet as you will want not just one or two, but maybe 5… Not that I would know!
Sticky Cinnamon Buns
Sweet Yeast Dough:
- 1 1/4 cup warm milk* (40 °C)
- 2 1/4 tsp instant dry yeast
- 1/4 cup sugar
- 1 large egg
- 56 grams melted butter
- 3 1/2 cups flour
- 3/4 tsp salt
- extra flour for kneading
- Add warm milk and yeast into a bowl. Stir till combined and let sit for a few minutes or till slightly foamy.
- Add in the rest of the ingredients.
- Stir with a big wooden spoon till it roughly comes together.
- Turn out onto floured surface and knead for about 5 minutes or until smooth and elastic. Add in a few sprinkles of flour if dough is very sticky.
- Alternatively, a stand mixer with a dough hook can be used instead of kneading by hand.
- Transfer to an oiled bowl. Cover with cling film and leave in a warm place for about 1 1/2 hours to 2 hours, or until it has doubled in size.
- 112 grams butter
- 1 cup packed brown sugar
- 3/4 cup maple syrup
- Melt all ingredients in a saucepan and leave to bubble for a few minutes. Be careful as this will bubble quite ferociously and burnt sugar is very very hot!
- Distribute goo into 2 greased pans with high-ish sides like a rectangular glass pyrex dish.
- Set aside.
- 2/3 cup packed brown sugar
- 1 1/2 tbsp ground cinnamon
- 20 grams melted butter
- Combine brown sugar and cinnamon in a bowl.
- Have melted butter ready with a pastry brush.
- Roll out dough into a 18 x 12 inch rectangle on a floured surface. You don’t have to roll it out exactly to this length, this is just a rough guide. I sort of eyeballed it. It was larger than the measurement mentioned and I had leftover filling so do not fret!
- Brush all over the surface of the dough with melted butter.
- Sprinkle with brown sugar mixture*.
- Roll away from you and cut into thick slices.
- Place into prepared dishes filled with goo, cover and leave to rise for another hour*.
- Bake at 180 °C for 40-45 minutes till golden brown.
- To check if done, tap the rolls and it should sound hollow.
- Leave to rest for 10 minutes.
- Place a large chopping board or baking tray over the pans. Place hands over tray or board and invert quickly.
* Milk shouldn’t be too warm or it will kill the yeast. It should be warm enough to develop the yeast and cool enough to put your finger into the milk and not get burnt.
* Using a sieve to sift brown sugar mixture all over will allow even distribution of filling rather than having big clumps of brown sugar in different spots.
* Alternatively, at this point, you can cover with cling film and leave in the fridge overnight. Take it out the next day, put them into a cold oven and set the oven to 180 °C for 45 min. As the oven preheats, the rolls will go through their second rise. That way you can have them for breakfast and have the greatest day ever!