I’m not going to lie, as a baking novice I just about had a panic attack when I saw that this week’s GBBO theme was ‘advanced dough’! Once I pulled myself together though, I realised that this was the perfect opportunity to try out something I’ve been meaning to make for far too long. I’m not really sure what constitutes advanced dough for Paul and Mary but this homemade cinnamon roll recipe is certainly advanced enough for me at the moment!
As it turns out, it’s actually pretty easy (hooray!). You do need about 90 minutes proving time (or overnight) but aside from that it’ll only take you about 15 minutes to actually make the rolls. And honestly, I’d highly recommend you do. These have very quickly become my favourite recipe to date, and if you give them a go you’ll soon see why!
- 100g caster sugar
- 1 tsp salt
- 1 sachet instant yeast
- 350g plain flour, sifted
- 120ml water
- 60ml milk
- 40g unsalted butter
- 1 large egg
- 75g unsalted butter, at room temperature
- 50g caster sugar
- 1 tbsp ground cinnamon
- 100g icing sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp milk
- Mix the sugar, salt, yeast and 300g of flour (set aside the other 50g) together in a large bowl.
- In a separate bowl, add the butter, water and milk and microwave until the butter is completely melted. Be careful not to let the mixture heat for too long or start to boil.
- Stir the heated mixture into the dry ingredients. Add the egg and mix. If the mixture is still sticky, add some of the extra 50g of flour a little at a time until you have a soft dough. Don’t be tempted to keep adding lots of flour – the dough will be very soft but if it pulls away from the side of the bowl and can be easily lifted out of the bowl in one piece then it’s fine!
- Lightly flour a surface and knead the dough for 4-5 minutes, until it has an elastic consistency and a small piece can be stretched without tearing. Set aside for 15 minutes.
- After 15 minutes, roll the dough into a 35x20cm rectangle. Spread the butter over the dough. In a bowl mix together the sugar and cinnamon, then sprinkle over the butter/dough. Roll the dough up lengthways so you have one long 35cm roll. Divide into 12 rolls and place in a greased 10” round tin.
- Loosely cover with tin foil and leave to rest in a warm place for about 90 minutes or until the rolls have doubled in size.
- Pre-heat the oven to 190°c. Once heated, bake the cinnamon rolls for 20-25 minutes. Once baked, remove and allow to cool.
- To make the glaze, mix the icing sugar, vanilla extract and 1 tbsp of milk. Add extra milk a little at a time until it’s thin enough to pour. Drizzle over the cooled cinnamon rolls and dig in!
The dough can be made the night before - prepare up to step 5 and then store in the fridge overnight. In the morning, remove to a warm place to prove for an hour before baking. I wouldn't recommend preparing any further than about 12 hours in advance.