Cinnamon Rolls with a sticky hazelnut honey butter sauce.
Should we make some cinnamon buns so?
I’ve made this recipe to just make a smaller quantity, I think, for something like this, yes we think we put a lot of time in, but really, it’s minimum effort. But, what’s more important to me, is that they’re super fresh + I don’t want to eat them the next day. I want to eat them right away, at once.
Straddling between a bread and a cake.
If you want to know that they’re proved and ready to bake, press them and they should pop back.
Chilling your dough before shaping also means that you’ll get a tighter, more uniform roll which will be easier to get a clean cut and not pull when slicing into rolls.
Coming at you with all the facts. Here’s another. Chilling overnight allows for the carbon dioxide which is created in the fermentation process to be released slower, this means, and the most important part, a more flavoursome dough.
Leaving overnight = more complex flavour. Why? The fermentation means the yeast releases carbon dioxide slower
Why the nutty top? Gotta have that crunch. I love when things are soft and squidy with crunch too.
The natural sugars in milk help to feed the yeast.
Don’t add flour to your surface.
Makes: 4 big mommas
4tbsp sunflower oil
100ml milk, warm
2tsp active dried yeast
250g Strong flour
2tbsp sugar
½ tsp fine sea salt
2 organic eggs
For the filling:
100g soft light brown sugar
2tbsp ground cinnamon
50g soft butter
For the hazelnut honey butter:
100g honey
50g butter
50g roasted hazelnuts, roughly chopped
Pinch sea salt
Put the oil, warm milk and yeast in the bowl of a freestanding mixer, topple in the flour, sugar, salt and one of the eggs. Knead for 5-6 minutes until super spongy and smooth.
Leave in a greased bowl, covered with cling film overnight in the fridge, it’ll be then puffed up + increased by the same size it started out as.
Mix the filling ingredients together in a small bowl.
Topple out onto a counter and roll to a rectangle that’s about 16” x 10”. It shouldn’t be rolled super thin. Spread the buttering filling all across the top using an offset spatula. Rolling form the short end, yes short end. Tightly roll the first little bit and then roll away from you.
Cut in half, then each half in half to give you four rolls in total. Having chilled dough really helps this. It means you’ll get a much cleaner cut. Use a super sharp knife here also.
Place into the greased dish. Cover, leave for at least an hour, maybe 2 until doubled in size. If they’re touching and all cosy, great. Now, heat your oven to 180c. Remove the cling film and brush them with the egg. Place on the middle shelf for 25 minutes until gorgeous and golden.
When they’re baking. Put the honey and butter in a small saucepan, when it’s bubbling and turning a little golden stir through the hazelnuts and sea salt. The butter will be melted and then coat all the hazelnuts in the sauce.
You scoop it over the cinnamon rolls straight away or leave it to cool and spread across.
