Thursday, October 16, 2008

cinnamon rolls by whisks

remember the basic bread roll recipe? you use the dough from that recipe to make these. to start with, i think it would be good to make one pan of cinnamon rolls, rather than use all the dough to make cinnamon rolls .

for one pan of cinnamon rolls, cut out about one fifth or a quarter of the dough. that looks like about a third of the depth of a 28 centimetre round cake tin that is about 5 centimetres high. just an appoximation will do.

sprinkle some flour on your work surface and roll this dough into a long rectangle shape. spread some very soft butter over it.

get a small bowl and put in about 2/3 cup of brown sugar in it with 1 teaspoon of cinnamon. mix this together and sprinkle this over the butter.

roll up the dough, swiss roll style, starting from the long side.

cut this roll into 8-10 pieces and place them in a 28 centimetre round cake tin lined with baking paper with the spiral facing upwards.

place a cloth over the tin and leave the rolls to rise in a warm place for at least an hour.

when you think the rolls have nearly risen sufficiently, heat the oven to 180 degrees celcius.

once the oven has reached 180 degrees celcius, pop the rolls in the oven to bake for 45-60 minutes or until golden brown.

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