Small-Batch Cinnamon Rolls with Vanilla Icing

Name: Small-Batch Cinnamon Rolls with Vanilla Icing
Prep time: 35 min
Yield: Makes 6 rolls
Ingredients: For the dough:; 250 g strong white bread flour, plus a little for the work surface; 4 g instant yeast; 30 g caster sugar; 4 g fine salt; 110 ml milk or lactose-free milk, lukewarm rather than hot; 1 medium egg, about 50 g without the shell; 35 g unsalted butter, softened (use labelled lactose-free butter for a lactose-free version); For the filling:; 35 g unsalted butter, very soft but not melted; 60 g light brown sugar; 2 tsp ground cinnamon; a small pinch of salt; For the icing:; 60 g icing sugar; 10 ml milk or lactose-free milk, then a few extra drops only if needed; 1/4 tsp vanilla extract

Six yeasted cinnamon rolls with a brown-sugar filling and a simple vanilla icing - an original Christmas Home Café recipe.

Six cinnamon rolls with vanilla icing in a parchment-lined square baking tin.

Time: Active: 35 minutes. First rise: 60-90 minutes. Second rise: 40-60 minutes. · Makes 6 rolls

a small tray of yeasted cinnamon rolls for the Christmas Home Café

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A note from Essy: An original recipe for the Christmas Home Café, tested in Esther’s kitchen. Follow the dough rather than the clock: rising and baking times depend on your kitchen and oven.

Ingredients

For the dough:
250 g strong white bread flour, plus a little for the work surface
4 g instant yeast
30 g caster sugar
4 g fine salt
110 ml milk or lactose-free milk, lukewarm rather than hot
1 medium egg, about 50 g without the shell
35 g unsalted butter, softened (use labelled lactose-free butter for a lactose-free version)
For the filling:
35 g unsalted butter, very soft but not melted
60 g light brown sugar
2 tsp ground cinnamon
a small pinch of salt
For the icing:
60 g icing sugar
10 ml milk or lactose-free milk, then a few extra drops only if needed
1/4 tsp vanilla extract

Method

Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm milk and egg and mix into a shaggy dough, then knead for about 5 minutes.
Knead in the soft butter gradually, for about 8-10 minutes by hand, until smooth, elastic and slightly tacky.
Cover the bowl and leave in a comfortably warm place until roughly doubled, about 60-90 minutes - follow the dough rather than the clock.
Line a roughly 20 cm square tin. Mix the filling sugar, cinnamon and pinch of salt in a small bowl.
Roll the dough on a lightly floured surface into a rectangle approximately 30 x 24 cm. Spread with the soft filling butter, leaving about 1 cm bare along one 30 cm edge. Sprinkle the cinnamon sugar evenly over the butter.
Starting at the opposite 30 cm edge, roll towards the bare edge to make a log approximately 30 cm long. Pinch the seam gently closed. Cut into six pieces, each about 5 cm wide.
Arrange cut-side up in the tin in two rows of three, leaving a little space. Cover and leave until puffy and the gaps have narrowed, about 40-60 minutes.
Towards the end of the rise, preheat the oven to 180°C conventional / 160°C fan. Bake on the middle shelf for about 22-28 minutes, until golden and baked through. Check the central roll for baked dough between the layers.
Cool for 10-15 minutes. Mix the icing sugar, milk and vanilla into a thick, pourable icing, adding extra milk drop by drop. Spoon over the warm rolls.

The Christmas Home Café

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