- Preparation and cooking time
- Total time
- A little effort
- 175ml whole milk
- 2 tsp dried active yeast
- 35g golden caster sugar, plus a little demerara sugar for dusting
- 350g flour, plus extra for dusting
- 1 egg, beaten
- 50g unsalted butter, and extra for the tin
- 100g unsalted butter, very soft
- 2 tbsp golden caster sugar
- 3 tsp ground cinnamon
- STEP 1
Heat the milk to just below boiling point then cool until warm. Whisk in the dried yeast and 1 tsp of the caster sugar and leave in a warm place for about 10 minutes or until a thick foam has formed on top of the milk.Tip the flour into a large mixing bowl and stir in 1/2 tsp salt and the rest of the caster sugar. Make a well in the middle of the flour and pour in the yeasty milk mixture, beaten egg and softened butter.
- STEP 2Stir until the mixture is combined and comes together into a rough dough.
- STEP 3Tip onto a lightly-floured worksurface and knead for 5 minutes until the dough is smooth and elastic. Form into a ball, put in a bowl and cover with clingfilm. leave in a warm place for about 11/2 hours. to make the cinnamon butter, beat together the butter, sugar and cinnamon.
- STEP 4Turn the dough onto a lightly-floured work surface and knead gently for 30 seconds. Roll into a rectangle, measuring about 30cm x 50cm.
- STEP 5
Turn it so the longest side is nearest to you, then spread the cinnamon butter over the dough, leaving a border of about 1cm around the edges.
- STEP 6Roll the dough up, starting with the long side closest to you and keeping the roll even.
- STEP 7
Cut into 7 slices of even thickness and put in a buttered non-stick 23cm springform cake tin.
- STEP 8
Cover the rolls loosely with oiled clingfilm and leave in a warm place for 40 minutes to prove. Heat the oven to 180c/fan 160c/gas 4.
- STEP 9Brush the rolls with beaten egg and sprinkle with demerara sugar and flour. Bake on the middle shelf of the oven for 35-40 minutes until brown and cooked through.