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!


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