Such is the extreme deliciousness of these Danish Pastry Cinnamon Rolls that I intend to make them a Christmas breakfast tradition. For a long time I have been searching for something special that requires minimum effort and almost no thought processing. This recipe is the answer.
Tip the 350 grams/12 oz flour, 250 grams/8.8 oz butter, 1 tsp salt, 30 grams/1 oz sugar, 7 grams/0.25 oz 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.
Roll out the dough into a rectangle about 25 cm by 45 cm.
Grease/oil a large 12 hole muffin tray
Mix all the cinnamon filling together into a paste. 2 tbsps ground cinnamon, 85 grams/3 oz unsalted butter, 85 grams/3oz light muscovado sugar.
Using a sharp knife cut the dough into 2 inch sections. Gently place each one in the muffin tray. About 11 of them.
Wait for five mins before gently prising them out to cool on a wire rack. Mix 100 grams/4 oz icing sugar and 2 tbsps milk 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.
If you find the butter gets too soft when you're rolling out and gets tacky then cover with a good dust of flour and maybe put in the freezer for five mins and go again.