Glazed Cinnamon Rolls

I'm OBSESSED with cinnamon and sugar together, in any form; scones, in cakes and especially on a cheeky piece on white toast. I also love making (and consuming) dough based treats, so in comes the cinnamon roll. A rich, buttery and warming enriched dough meets the sticky, caramel like flavour of Chelsea Raw Sugar and warming cinnamon, literally, the best thing ever. These really are the easiest thing to make as well, people sometimes find yeast doughs a really intimidating prospect and therefore tend to stay away from them, but if you're wanting to try your hand at a bread dough, this is definitely the recipe to do it. All it takes is a little bit of kneading and one proof in the oven before you are ready to roll the dough out, brush it with melted butter and sprinkle generously with the cinnamon sugar mixture. Trust me, these are so easy!

Chelsea Raw Sugar works really well in this recipe as it gives great flavour, but it's also an unrefined natural sweetener which works really well in a lot of different recipes (I recently made Texas BBQ style spare ribs and it was so effective in both the sauce and dry rub!). I finished the top of these rolls with a sprinkling of the raw sugar for an added texture, as the little granules give a good finishing bite to these gems. 

For the perfect Sunday morning treat or afternoon bite paired with a tea, I encourage you to try your hand at these and be prepared to have your home fill with the delicious warming smell these cinnamon rolls exude. 

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Ingredients (makes 20): 
1 cup whole milk

3 tbsp + 3 tbsp unsalted butter

1 tsp vanilla extract

2 tsp active dry yeast 

2 tbsp + 1/4 cup Chelsea Raw Sugar

1/4 tsp salt 

3 cups high grade white flour

1 tbsp ground cinnamon

​1 egg, beaten
Glaze & Topping:

1 cup icing sugar

2-3 tbsp hot water

1 tsp ground cinnamon

1 tbsp Chelsea Raw Sugar

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Method:
  1. In a small pot, combine the milk, vanilla and butter. Set over a low heat until the butter has melted and the mixture has warmed through, ensuring that it never boils as too hot of a temperature will kill the yeast. Remove from the stove, and leave until it reaches a tepid temperature. 
  2. Transfer to a bowl, then sprinkle over the yeast and leave to develop for 10-15 minutes. 
  3. Stir in the salt and 2 tbsp of Chelsea Raw Sugar, then using your hands or a fork stir in 1 cup of flour at a time. Bring the dough together, then transfer to a floured bench top. 
  4. Knead the dough for 5-10 minutes or until the dough is completely together, smooth and no longer sticky. Place in a greased bowl, and proof in a warm place until doubled in size. 
  5. Once the dough has doubled in size, tip out onto a floured bench top and start to flatten with your hands, before rolling into a 1/2 cm think rectangle. Melt the remaining butter, then brush the entirety of the dough with the melted butter before sprinkling over the 1/4 cup Chelsea Raw Sugar and 1 tbsp ground cinnamon. 
  6. Roll the rectangle lengthways, and then use a sharp knife to slice 2cm thick rolls. Arrange the rolls in a greased and floured baking dish, brush carefully with beaten egg and bake in a 180c oven for 20-30 minutes, or until golden in colour. 
  7. While the rolls cool slightly, make the glaze by combining the icing sugar and hot water 1 tbsp at a time until you reach and pouring consistency. Then, transfer half of the glaze into another bowl and stir in 1 tsp ground cinnamon. 
  8. Once cooled, transfer the rolls onto a cooling rack, then using a spoon or piping bag, drizzle with both the cinnamon and plain glaze. Finish by sprinkling with 1 tbsp of Chelsea Raw Sugar. Enjoy warm or cold.
Thanks to Chelsea for making this post possible, all opinions and recipes are my own.