MELT IN YOUR MOUTH HOMADE CINNAMON ROLLS – YOU WILL NEVER GO TO CINNABON AGAIN!

Directions

• Prepare the optional dried fruit filling
• Place the brandy or cold tea in a bowl, add the dried currants and cranberries, stir. Cover the bowl in cling film and set aside for 2 hours or overnight in the fridge. Stir occasionally.
• Activating the yeast
• Place 1 tbs sugar and the milk in a microwave bowl.
• Microwave the milk for 45 seconds. It should feel warm but comfortable when you dip your finger in it.
• Add the yeast and stir lightly to ensure that the yeast is wet. Set aside for 10 minutes, if the yeast is active, you should see a head of foam about 1 cm on top of the milk.
• In the bowl of a stand mixer with a dough hook, add the rest of the sugar, the butter, eggs and vanilla. Mix for about 2 minutes on low to combine.
• Add in the salt, spices and 1 cup of flour, mix for another minute. Add in 3 more cups of flour and the milk and yeast mix. Mix on low for 2 minutes, then on high until the dough becomes a smooth ball and sticks to the dough hook.
• If the dough is very wet, add some more flour, about 1tbs at a time. If it is too dry, add milk, 1 tbs at a time. Slow down the mixer when you do this, or the flour will fly everywhere…
• Transfer the dough onto a lightly floured surface and knead by hand for about 5 minutes until it is smooth or elastic (if you prefer, use the stand mixer for another 5 minutes on high, stopping occasionally to release the dough from the hook).
• Grease a large bowl and place the dough inside (I cheat and just put it back in the bowl of my stand mixer, as-is).
• Cover with a towel and place in a warm spot for 1 hour to rise. It should double in size, if it does not, give it another 15 minutes and check again… and if still not, give it another 15 minutes…
• Make the filling
• In the last 10 minutes of the rise, drain the dried fruits (if using). They should be plump…
• In a medium bowl, mix the brown sugar and the cinnamon until uniform, then add in the citrus peel and mix again.
• Assemble the cinnamon rolls
• Lightly dust a large work area, about 30cm x 50cm.
• Roll it out to about 7mm thick, making a rectangle of about 30cm wide and as long as you can get it (40cm or so).
• Use a greased spatula, spoon or silicone brush to spread the melted butter all over the dough, right up to the edges.
• Spread the sugar and cinnamon mix across the dough, right up to the edges, ensuring an even layer.
• If using dried fruits, spread these right across the dough as well, right up to the edges, ensuring an even layer.
• Pat down lightly to ensure the fruits stick to the dough.
• Grease / spray and cook a baking dish.
• if you want to make smaller rolls: cut the dough into 2 portions along the length to give 2 pieces that are about 20cm wide and 40cm long.
• You now either roll the dough up along the width to make a sausage that is 40cm long, rolling as tightly as possible and pinching the last bit in slightly then cut the sausage into 3 -4 cm wide slices or… cut 3-4 cm wide strips of the dough and roll these individually.
• Place the rolls sideways in the greased dish so that you can see the swirl from the top, leaving a bit of space between each (1-2cm).
• Cover and leave to rise for 30min to 1 hour or overnight in the fridge. They will double in width and use up the empty spaces.
• Preheat the oven to 180C
• Bake the rolls in the oven for about 20 minutes. If they start to burn (brown too fast), cover the tray with some aluminum foil. Test the center rolls with a toothpick to ensure that they are cooked.
• Take out of the oven and allow to cool. I let them cool down in the tray, if eating “in family”.
• Make the Icing
• Mix the icing sugar, water and lemon juice/syrup/zest to make a thick paste.
• Drizzle thinly over the cinnamon rolls, making a few passes in different directions to ensure an even and attractive spread.