www.odlums.ie /recipes/aislings-breakfast-cinnamon-rolls-with-honey-icing/

What you need:

Ingredients

  • 250g Odlums Strong White Flour
  • 10g dried fast-action yeast
  • 100mls milk
  • 1 tsp cinnamon ( optional: + ½ tsp allspice  +¼ tsp nutmeg )
  • 50mls oil
  • ½ tsp fine salt
  • 1 egg  + 1 egg for glazing

Filling

  • 150g soft light brown sugar
  • 2 tbsp ground cinnamon
  • 50g soft real butter

Icing

  • 125g mascarpone
  • 250g icing sugar
  • 25g butter
  • 2 heaped tbsp honey
  • 1 tsp vanilla

How to:

Cinnamon Roll Dough:

  1. Place the milk and spices into a small pan and warm gently. Allow to infuse and cool for a moment.
  2. Sieve the Odlums song white flour into a mixing bowl, along with the salt and sugar.
  3. Crack the egg, lightly whisk.
  4. Fit the mixer with a dough hook, place the flour, sugar and salt in the bowl. Add in the oil, yeast, milk and egg. Allow to mix on a medium to high heat for 5-6 minutes.
  5. As it dough kneads, oil a bowl. Remove the dough from the bowl, pull it together and shape it into a ball. Sit in the oiled bowl, cover with a cloth and allow the dough to prove or rest for 1 hour. Watch it double in size

Paste Filling:

  • As the dough proves, combine the butter, soft brown sugar and cinnamon together until it forms a paste.

Creamy Honey Icing:

  • Using an electric whisk, beat the butter and mascarpone together. Gradually pour in the icing sugar and continue to whip. Drizzle in the honey and vanilla. Set aside.

 

  • Baking Time: Grease an ovenproof dish. After 1 hour, shape and roll out the dough into a rectangle. It should not be too thin. About 35cm x 25cm. Spread the cinnamon sugar paste all over the surface. Roll from the short end, cut into 6 cinnamon rolls.
  • Place the cinnamon rolls into the ovenproof dish. Cover with a cloth and allow it to rest and prove again for about 15 minutes.
  • Decorating: Glaze with the egg wash. Bake in a pre-heated oven at 170℃ fan for 25 minutes.
  • Take out, allow to cool a little and then spread over the creamy honey icing. Using the handle top of a teaspoon run this through the swirls on the top of the cinnamon buns. Sprinkle with cinnamon and honey.
  • Serve warm and enjoy.

Aisling’s Breakfast Cinnamon Rolls with Honey Icing

CATEGORY: All Recipes

What you need:

Ingredients

  • 250g Odlums Strong White Flour
  • 10g dried fast-action yeast
  • 100mls milk
  • 1 tsp cinnamon ( optional: + ½ tsp allspice  +¼ tsp nutmeg )
  • 50mls oil
  • ½ tsp fine salt
  • 1 egg  + 1 egg for glazing

Filling

  • 150g soft light brown sugar
  • 2 tbsp ground cinnamon
  • 50g soft real butter

Icing

  • 125g mascarpone
  • 250g icing sugar
  • 25g butter
  • 2 heaped tbsp honey
  • 1 tsp vanilla

How to:

Cinnamon Roll Dough:

  1. Place the milk and spices into a small pan and warm gently. Allow to infuse and cool for a moment.
  2. Sieve the Odlums song white flour into a mixing bowl, along with the salt and sugar.
  3. Crack the egg, lightly whisk.
  4. Fit the mixer with a dough hook, place the flour, sugar and salt in the bowl. Add in the oil, yeast, milk and egg. Allow to mix on a medium to high heat for 5-6 minutes.
  5. As it dough kneads, oil a bowl. Remove the dough from the bowl, pull it together and shape it into a ball. Sit in the oiled bowl, cover with a cloth and allow the dough to prove or rest for 1 hour. Watch it double in size

Paste Filling:

  • As the dough proves, combine the butter, soft brown sugar and cinnamon together until it forms a paste.

Creamy Honey Icing:

  • Using an electric whisk, beat the butter and mascarpone together. Gradually pour in the icing sugar and continue to whip. Drizzle in the honey and vanilla. Set aside.

 

  • Baking Time: Grease an ovenproof dish. After 1 hour, shape and roll out the dough into a rectangle. It should not be too thin. About 35cm x 25cm. Spread the cinnamon sugar paste all over the surface. Roll from the short end, cut into 6 cinnamon rolls.
  • Place the cinnamon rolls into the ovenproof dish. Cover with a cloth and allow it to rest and prove again for about 15 minutes.
  • Decorating: Glaze with the egg wash. Bake in a pre-heated oven at 170℃ fan for 25 minutes.
  • Take out, allow to cool a little and then spread over the creamy honey icing. Using the handle top of a teaspoon run this through the swirls on the top of the cinnamon buns. Sprinkle with cinnamon and honey.
  • Serve warm and enjoy.

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