30 Minute Cinnamon Rolls

Roll up! Roll Up!

You don’t have to race the clock to make these buns within 30 minutes, I’ll let you off if you go over. I know, I’m generous like that. The general idea is by using a quick dough, risen by baking powder not yeast, you can have a really delicious batch of cinnamon rolls without having to wait for dough to prove or you to prove you have the patience for that sort of thing.

INGREDIENTS:

The dough:

150g plain flour

150g strong bread flour

3 tsp baking powder

1/4 tsp salt

240g full fat yogurt - you can use plant based

60g sunflower oil - or any flavourless oil

The filling:

75g granulated sugar

2 tsp cinnamon

100g salted butter

The topping:

50g icing sugar

200g full fat soft cheese / cream cheese

2 tsp vanilla

HOW TO:

• Set the oven to 175ºc, the dough will need to bake as soon as it’s shaped into rolls.

• Make the filling: add the sugar and cinnamon to a small bowl and mix then add the softened butter and work it in to make a spreadable paste.

• Make the dough: mix the dry dough ingredients together in a large bowl.

• Mix the yogurt and oil together in a medium bowl.

• Pour the wet onto the dry, mix together with a table knife until you get ragged clumps of dough. Use your hands to pull the clumps together and incorporate any dry flour left in the bowl, don’t knead it vigorously just gently squash the dough enough to form a rough ball.

• On a well-floured surface, pat the dough it into a vague oblong and then roll it out to 30cm wide by 40cm long.

• Spread the butter sugar filling over the dough, go up to the edges.

• Roll the dough up tightly along the short edge so you have a 30cm long sausage then with a knife lightly mark out the 8 rolls. Use a thread or plain (unused - please) dental floss to cut into 8.

• Place the buns into a lined tin in 2 rows of four, I use an 18 x 28cm tin. Make sure the outer ‘tails’ of each bun face inwards so when they expand they’ll be anchored by their neighbour rather than unravelling in the heat.

• Lightly squash each bun to flatten them slightly and fill the tray.

• Bake straight away in the middle of the oven for 20 minutes.

• Make the topping, weigh the icing sugar into a bowl, add a spoonful of cream cheese and mix together to a smooth paste. Fold in the remaining cream cheese, being careful not to overwork it and turn it runny. When smooth mix in the vanilla.

• As soon as the buns are out of the oven top them with the cream cheese mix, swirling it over each roll. As you work on the top, the bottoms will absorb back all the sweet, cinnamon butter.

• You can eat these straight away or leave them to cool to room temperature. They’re even good to eat the next day, if they last that long.

Tat x