Cinnamon Rolls

 

These are more roll than bun if that makes sense; not doughy or excessively sticky or smeared with thick icing but more delicate... airy, melt in your mouth, almost biscuity cake like however they have all the flavour of a cinnamon bun without the stodgy heaviness that sometimes follows after devouring such a delight.      

Cinnamon Rolls

----------------------------------------------------------------------------------

makes approximately 12

3 cups of unbleached all purpose flour

2 teaspoons cream of tartar

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1/2 cup white sugar

3/4 cup (1 and 1/2 sticks) unsalted butter

1 1/2 cups milk

Cinnamon Sugar Filling:

In a bowl mix together 2 tablespoons cinnamon and 2 tablespoons brown sugar.

Glaze Icing:

-------------------------------------------------------------------------

1 cup icing sugar

2 tablespoons melted butter

1 1/2 tablespoons lemon juice

Mix all the ingredients together in a bowl and drizzle over cinnamon rolls while still warm.

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. 

Mix the flour, cream of tartar, baking powder, salt, baking soda and white sugar together in a large bowl. 

Cut in the butter and using clean hands mix the butter and flour mixture together until it resembles a crumbly texture. Add the milk and using a wooden spoon or spatula lightly stir together until a dough has formed.

Flour a baking board or flat surface generously, place the dough on the floured surface and roll dough into a rectangle, as best you can, to 1/4 inch thickness.

Melt 1/4 cup butter and brush or spread it over the rolled dough. Sprinkle with the cinnamon sugar filling. Gently roll the dough into a log shape and cut into slices about 1 inch thick. Place on the prepared baking tray. Bake for 12 to 15 minutes. 

As the cinnamon rolls bake prepare the icing, then glaze while they are still warm.