Danish Pastry Cinnamon Rolls.

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.

Course Breakfast

Cuisine French

Prep Time 20

Cook Time 20

Proving time 11 30

Total Time 50

Servings

Calories 437kcal

Author Apply To Face Blog

Ingredients

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

Cinnamon filling

2 tbsps ground cinnamon
85 grams unsalted butter soft
85 grams light muscovado sugar

Icing

100 grams icing sugar
2 tbsps milk

Metric - U S Customary

Instructions

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.
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 45 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/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.
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 inch sections. Gently place each one in the muffin tray. About 11 of them.
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 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.

Notes

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.

Nutrition