Hello, yet again I feel I have abandoned my blog of late and I haven't updated in a while. I've still been keeping up with all the wonderful blogs I follow and copying lots and lots of recipes down for baking in the future. I haven't had much chance to bake myself though which has made me very sad. But I have been happily busy with lots of exciting things!
One of my best friends is getting married next January and I was delighted that she has asked me to be a bridesmaid! she has also asked me to bake all the cupcakes for the wedding so there has been a lot of planning and looking at pictures of cupcakes and cases that she would like. I have also been a dutiful bridesmaid and we all went along to a wedding fair to look at all the pretty things and organise some of the most important aspects of the wedding (Chocolate fountain!)
I've also had an important cocktail meeting with friends, went to the cinema to see The Artist (Brilliant and I'm just in love with Uggie the little dog) and then this weekend I've been enjoying the Chinese new year festivities watching the dragon dance and then out to dinner at my favourite restaurant.
I have found a little time to bake though, and on Saturday morning I was craving Cinnamon rolls. I love these as they are so sweet and tasty but somehow, and I'm not quite sure why (Maybe it's the cinnamon) I still feel like it's acceptable to eat them for breakfast (Not that that usually stops me eating cake for breakfast)
Any way here they are:
And here's how they are made:
350g Self raising Flour
Pinch of Salt
3 tbsp Caster Sugar
1 1/2 Tsp Ground Cinnamon
100g Butter, melted
2 egg yolks
For the filling
1 heaped tsp Ground Cinnamon
55g Soft light brown Sugar
2 tbsp Caster Sugar
1 tbsp Butter, Melted
2 tbsp icing sugar
Pre heat the oven to 180deg C and grease an 8 inch round cake tin and line the base with baking paper.
Mix the flour, salt caster sugar and cinnamon together in a large bowl. Beat together the butter, milk and egg yolks and add these to the dry ingredients. Combine until a soft dough is formed.
Turn out onto a floured surface (or floured baking paper for ease of rolling up) and roll out a rectangle of 10inches by 12 inches, approx.
Mix the filling ingredients together in a bowl and spread this mixture evenly over the dough. Roll the dough up like a Swiss roll to form a log and cut this into 8 slices. Arrange these around the tin and brush with a little milk to glaze.
Bake in the oven for 30 - 35 minutes or until golden brown. Leave to cool slight;y and then remove from the tin.
If desired the buns can then be iced with a little icing drizzled over, Just combine 2 tbsp icing sugar with a few drops of water and drizzle this over the buns.
Then pull apart and eat as desired, nom!
I made these on Saturday and there is only one left and I am ashamed to say that I ate all but one of the eaten rolls, ooops. Oh well I'll start the healthy eating / exercise plan again tomorrow.
Any way that's it for now, hope you all had a lovely weekend.