Autumn is here: let’s stop crying and focus on some seasonal baking
Last weekend, I woke up at 4am and took a flight home – after not visiting for six months it felt a bit surreal: the last time I was laying on my parents’ couch the spring just started to sprung: now the summer was over.
Even though I was battling (and still am) a horrible cold-turned sore throat-turned sinus infection I managed to inhale double of my body weight in chocolate and ptasie mleczko and bake a batch of warm, aromatic, fluffy, light cinnamon rolls that filled the entire flat with the sort of smell people at Starbucks would buy in bottles and spray all over the store to make sure it smells autumnal enough.
These cinnamon rolls are super easy to make and real crowd-pleasers – my six year old godson had two within the space of five minutes (really proud) and they worked well with the adults too – they are not too sweet and the lemon icing adds nice zesty touch to the spice of cinnamon. Have one with a cup of coffee in the morning, with some warming tea for an afternoon treat or just all day long – you decide!
Fluffy Cinnamon Rolls
for the dough:
250ml warm milk
1 pack of dried yeast (7g)
50g light brown sugar
pinch of salt
1 egg + 2 yolks
70g butter, softened
1egg + 2 tbsp of milk for the glaze
for the cinnamon filling:
20g cinnamon powder
1/2 cup light brown sugar
peel of 1/2 lemon
for the lemon icing:
juice from 1 lemon
1 1/2 cup of icing sugar
- Mix warm milk with yeast and put aside for five minutes. In the meantime, sift the flour into a big bowl, add sugar and salt. Mix, create a small hole in the middle of the flour mixture and pour the milk mixed with yeast. Mix with a wooden spoon.
- Using an electric mixer start kneading the dough adding the egg and yolks, after five minutes add the softened butter and mix for another ten minutes. Cover with foil and leave to raise in a warm place for approximately an hour.
- After the dough has risen, transform it to the kitchen counter and start gently kneading by hand. Divide in two parts and roll each of them out to a 30x30cm rectangle. Spread melted butter on each of them and sprinkle cinnamon, brown sugar and lemon peel on top
- Roll the dough and cut each of them into slices, approximately 2cm thick. Place all of them on a big baking tray and leave to raise for 45minutes
- Preheat the oven to 180 degrees Celsius. Brush the egg-milk mixture on top of the rolls to give them a nice shine and bake until golden, for approximately 20 minutes
- Make the icing: mix icing sugar and lemon juice until achieving desired consistency and pour it over baked rolls.