University student with a tendency to bake when stressed, if I haven't eaten the ingredients before hand.

I’ve had a craving for Cinnamon rolls for so long and i’ve finally taken the time to put something together to get rid of it. My mum gave me my first cinnamon roll on a family outing about 10 years ago and I’ve loved them ever since. 

400g Warm Water

850g Plain Flous

14g Dried Yeast

1 tsp Salt

2 Eggs

1 Tbsp Cinnamon 

7 Tbsp Vegetable Oil

300g Sugar

In a large bowl, dissolve yeast in the warm water along with and 150g sugar. Add the salt and half of the flour.

Stir for a few minutes then beat in the eggs and oil. Stir in the remaining flour, a little at a time making sure it’s full mixed in before adding more. 

The dough will come together. Onto a lightly floured surface turn out the dough and knead until it feels elastic, this usually takes about 5 minutes.

Let the dough rise in a warm place until doubled in size (1 Hour)

In a bowl, stir together the remaining sugar and 1 table spoon of cinnamon

Kneed the dough and spend some time working it to create a large sheet of dough using a rolling pin. Spread the cinnamon sugar mixture across the dough. Then roll up the log into a pinwheel. Cut into piece (Should make about 12)

Place the wheels in a lightly greased 9x13 in baking tin. Cover the rolls with a damp cloth and let rise until doubled in volume, again about an hour.

Preheat oven to 180 C or Gas mark 4.

Bake for 30 Minutes. 

They wouldn’t be the same without the icing

50g Cream cheese

100g (softened Butter)

Tsp Vanilla essence

40ml milk

200g Icing sugar

Beat the cream cheese and butter till soft, add in the milk and vanilla then slowly mix in the icing sugar. Poor over while the rolls are still warm and leave to set !  

A White Loaf is so simple to make if you have some time to allow for the proving etc.

700g Strong white bread flour

2 teaspoons sea salt

7g (1 sachet) fast action dried yeast 

450ml lukewarm water

Put the flour salt, dried yeast into a bowl and mix together. Make a well in the middle and Pour the water into the well.

mix together to form a dough. It shouldn’t be to sticky add more flour if this is the case.

Flour up a work surface and knead the dough for 10 minutes. 

Put back into the bowl and leave till it has doubled in size. In a hot room this will take an hour allow up to 3 hours if in a normal temp. room. Make sure the bowl is covered with cling film or a damp cloth. 

Afterwards punch the dough to deflate it. Onto a floured surface tun out the dough and kneed just to make sure the gas bubbles in the mixture spread evenly. 

Split into two even balls and roll in a cupped hand until smooth.

Place onto baking parchment and cover again. Leave there for an hour at a normal temp. 

Preheat the oven to 220 degrees (Gas mark 8). during the preheating place the baking trays you are going to use in the oven while it preheats.

Take out the baking trays and place the loafs onto them with the baking parchment.

Bake for 15 minutes then turn them to allow for even cooking and bake for another 10-15 minutes.

Check the loafs throughout as when they are golden brown and sounding hollow when tapped there done ! 

Leave to cool on a wire rack.

They should keep for a few day sin a bread bin, or freeze them so you have a stash for up to a month !