A Recipe for My Daughter: Sunday Morning Cinnamon Rolls with Rosewater
1 cup slightly warm Milk
2 whole eggs
⅓ cup melted butter
4½ cups strong white bread flour
1 tsp Salt
½ cup caster sugar
2½ tsp dried yeast (one regular sachet)
½ cup dark brown sugar
½ cup light brown sugar
2½ tbsp ground cinnamon
1½ tsp rose water
⅓ cup spreadable butter
1 cup milk
2 cups icing sugar
50g melted butter
1 tsp vanilla essence
To make the dough, it's easiest to use a bread machine or stand mixer. Add the first cluster of ingredients in the order above, wet to dry. Use a quick dough cycle, or allow the mixer to work for around 25 minutes, then stand the bowl somewhere warm to rest.
Knock back the dough on a floured surface - kneading and squashing it until all the air is out. Then roll it out into a rough rectangle shape, roughly the size of a sheet of A4 paper.
In a mug, mix the rosewater into the remaining butter. Spread the dough sheet with this butter. Mix together the sugar and cinnamon and sprinkle evenly.
Gently lift one of the short edges of the rectangle and roll the dough. Sit it so the seam is at the bottom.
Mark the roll every inch with a knife. Take a length of (non-minty!) dental floss and cut your roll at each mark - this is unspeakably satisfying, and gives you a lovely clean cut. It also has the advantage of being safe for little fingers!
Arrange the rolls in a large baking pan, lined with parchment. Nestle them together to keep them coiled, but leave a little room for rising. Sit the pan somewhere warm, with a clean tea towel over the top. Wait half an hour or so. Preheat your oven to about 200c.
Once they've risen a little, put the buns in the oven for 10-15 minutes - watch them, as this seems to vary with every batch.
Meanwhile, mix together the remaining ingredients and drizzle over the buns while still warm from the oven.
Best eaten warm, but delicious any time, quite frankly. Will keep in an airtight container for 3 or 4 days.
Words and images by Sara Tasker