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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Cinnamon Rolls by Allinson

Our soft and fluffy Cinnamon Rolls made with Allinson sweet dough. This recipes uses deep muffin tins so the caramel and cinnamon pool at the bottom of every roll for extra-added flavour. Great for confident bakers and fans of warm, spicy flavours, we like ours with a cup of coffee mid-morning or shared with friends. 


Prep: 2 HOURS 30 MINS
Bake: 20 MINS
Serves: 12
Skill Level:EASY

Ingredients

FOR THE DOUGH

  • 500g Strong white bread flour (we use Allinson)
  • 7g Easy bake yeast (we use Allinson)
  • 275ml Milk (whole)
  • 50g Butter (unsalted) Cold, diced
  • 1 Egg (free range) medium, beaten
  • 75g Unrefined golden caster sugar (we use Billington's)
  • 1 1/2tsp Salt

PLUS

  • 125g Unrefined ligh muscovado sugar (we use Billington's)
  • 100g Butter (unsalted) soft, plus extra for greasing
  • 1tsp Cinnamon ground
  • 1tsp Vanilla extract (we use Nielsen-Massey)

 

The Method

STEP 1: MIX

Bring the milk to the boil, then remove form the heat and add the butter. Leave to cool until it raches hand temperature. Mix the flour, yeast, sugar, and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

STEP 2: KNEAD

Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

Video Tutorial: How to kneed dough by Allinson

STEP 3: RISE

Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise untill doubled in size - up to 2 hours depending on how warm your kitchen is. Mash together the 100g soft butter, light soft brown sugar, cinnamon and vanilla.

STEP 4: SHAPE

Preheat your oven to 108℃ (160℃ fan, gas mark 4).

Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 25 x 40cm rectangle and spread over the cinnamon butter. Roll up tightly from one of the long sides like a swiss roll, then cut into 12 even pinwheels slices. Put one, cut-side up, in each hole of buttered 12-hole muffin tin (try to use a deeper muffin tin if available).

STEP 5: PROVE

Cove rthe dough again with a clean tea towl and leave to prove for just 5 minutes.

STEP 6: BAKE

Bake the rolls for 18-20 minutes until golden. Leave the buns to cool for 20 minutes in the tin, then lift onto a wire rack and eat warm or cool.

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