Danish Pastry Cinnamon Rolls.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Processor Danish Pastry
- 250 grams unsalted butter cold and cut into 4 cm ish chunks
- 60 mls warm water
- 125 mls warm milk
- 7 grams instant yeast 1 packet
- 30 grams caster sugar
- 1 large egg
- 350 grams strong white flour
- 1 tsp salt
- 1 egg for eggwash
- 2 tbsps ground cinnamon
- 85 grams unsalted butter soft
- 85 grams light muscovado sugar
- 100 grams icing sugar
- 2 tbsps milk
Tip the flour, butter, salt, sugar, yeast into your food processor.Blitz a few times until the butter is cut into 1 cm butter chunks. Empty out into a large bowl and pour in all the liquid ingredients. Mix together with a knife until all the liquid has been absorbed and it resembles a gooey mess.
Cover with clingfilm and refrigerate overnight.
When you are ready to begin, heavily flour the work surface and tip out the dough. Flour the top of the dough too as well as the rolling pin. The dough is very sticky at first.
Roll out the dough into a rectangle about 25 cm by 35 cm.
Fold the dough into three like a business letter.
Repeat all of this another three times. Cover in clingfilm and chill in the fridge for at least 30 minutes.
Grease and flour a large 12 hole muffin tray
Mix all the cinnamon filling together into a paste.
Roll out the chilled dough into the same size rectangle again. Spread the paste evenly all over the dough.
Roll up into a giant cigar.
Using a sharp knife cut the dough into 2 cm sections.Gently place each one in the muffin tray.
Pre heat the oven to 180 C. Cover with clingfilm and wait until they have beautifully puffed up and almost doubled in size. Brush carefully with eggwash.
Bake for about 20 minutes until golden brown.
Wait for five mins before gently prising them out to cool on a wire rack. Mix the icing ingredients together. When half way cool drizzle the icing sugar all over these beauties.
Apply to face and Xmas time will stand still for a moment.