I am a sucker for cinnamon rolls. Enough of a sucker to willingly spend $2.50 for them in town whenever I get a hankering for the carb-loaded snack. Rather than give the commercial bakeries my hard-earned money for an ephemeral treat, I'd much rather make my own and get the flavour just right. This recipe is one of my favourites.
- 450g bread dough (either made in a home bakery or by hand)
- 2 Tablespoons melted butter
- ⅔ cup brown sugar
- ½ cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- ⅓ cup heavy cream
- ⅔ cup sifted confectioners' sugar
- 1 Tablespoon milk
- Dash vanilla
- Roll dough to a rectangle, about 45x18 centimetres. Brush with the melted butter.
- Combine brown sugar, chopped nuts, and cinnamon; sprinkle over dough.
- Starting at long edge, roll dough up, jelly roll fashion; moisten edges and seal.
- Cut roll into 18 slices. Place rolls, cut side down, into two lightly buttered round cake pans. Let rise for about 1½ hours, until doubled.
- Pour the cream over the rolls then bake at 180°C for 25 minutes.
- Combine confectioners’ sugar, milk, and vanilla, adding more sugar or milk if necessary. Drizzle over rolls while still warm.
All in all, this is about a half-hour of work and two hours of waiting. The house will smell absolutely wonderful for a good 24 hours afterwards, too.