Cinnamon rolls for Christmas!
Updated: Feb 14
200g Hungry Scarecrow Rustic bread mix with quinoa
50g sugar
7g yeast
50g butter
1 egg
1 tsp cinnamon
1 tsp mix spice
¼ tsp salt
100g milk
For the cinnamon filling
100g soft light brown sugar
75g soft unsalted butter
1 tsp cinnamon
1tsp plain flour
Put the bread mix, sugar, salt and yeast in a bowl and stir. Add milk and egg and mix gently and thoroughly. Add the butter in small quantities one lump at a time, you can use a mixer or mix by hand. Form into a ball and cover the bowl, leave in a warm place for an hour or till risen.
Turn out onto a lightly oiled greased proof paper, press and lightly roll into a square
Make the filling by mixing the ingredients together and spread evenly over the dough. Roll up the dough into a tight sausage and cut into 8 pieces.
Cover with a damp tea towel and leave for an hour to rise.
Pre-heat oven to 180C/170C Fan/Gas 5. Bake the buns for 18-25 mins 'til golden brown. Place on a wire rack to cool.
Enjoy!
