Baking cinnamon rolls is my Christmas tradition. I do it every year so I thought I would share the recipe. They are delicious, easy to make and after you bake them, your whole house smells like cinnamon.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by bunnyeatsdesign.com at majalampe.com.
- 1 packet of yeast
- 1 cup unsweetened plain almond milk
- 1/2 cup butter
- 3 eggs
- 1/4 tsp salt
- 3 cups all purpose flour
- 2 tsp ground cinnamon
- 1/4 cup brown sugar
- 1/3 cup butter
- 5 tsp ground cinnamon
- 1/2 raisins
1.Heat (don’t reach boiling!) the almond milk in a sauce pan. Remove from heat and wait until it’s still warm. Add yeast and a bit of sugar. Stir for a minute.
2.Add flour to another bigger pan and slowly add yeast and milk mixture. Stir slowly, add butter (divided), eggs, cinnamon and the rest of the sugar. Stir some more, until it becomes firm enough you can knead it. Knead for a minute until it forms a loose ball (be careful not to overmix).
3. Cover the dough with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
4.In the meantime you can do the filling. You heat up butter in a small sauce pan. Add brown sugar and let it caramelise. Then add cinnamon and stir for a minute. Leave it to cool down.
5.On a lightly floured surface, roll out the dough. Smear the filling on 1/2 of the rolled dough surface and sprinkle the raisins on top.
6.Starting at one end, tightly roll up the dough and situate seam side down. Then cut the dough with knife into sections and position in a well-buttered baking pan (you should have about 10-12 rolls). Brush with remaining butter.
7.Put your rolls into the pre-heated oven and bake them for 30-35 minutes at 190°C, until slightly golden brown. Let cool for a few minutes and then serve.
Merry Christmas and bon appétit!