Wednesday, 23 June 2010

Mini cinnamon rolls

A lovely treat, best eaten while still warm and very fresh.

Makes: 8
Takes: 15 minutes plus 15 minutes cooking time


4 oz (110g) self-raising flour plus a little extra for rolling
1/2 tsp baking powder
1 1/2 tsp butter or margarine
zest of 1/2 lemon
4 tbsp milk
1/2 oz (15g) soft brown sugar
3/4 tsp ground cinnamon
1 tbsp golden syrup

  1. Preheat the oven to 220oC/200oC (fan oven)/Gas Mark 7 and line a baking sheet with non-stick baking parchment.
  2. Sieve the flour and baking pwder into a large mixing bowl. Rub in 1 tablespoon of the butter with your fingertips.
  3. Finely grate the lemon zest and stir into the flour. Gradually mix in the milk to form a soft dough - you may not need all of the milk. Gently knead the dough until smooth.
  4. Flour your work surface and a rolling pin. Roll out the dough to a rectangle 18 x 14 cm (7 x 5 1/2 inches).
  5. Spread the dough with butter, leaving a 1 cm (1/2 inch) border clear along one long side. Mix together the sugar and cinnamon and sprinkle over the buttered dough.
  6. Brush the border with water and roll the dough from the opposite long side up to the moistened border, pressing it gently to seal. Cut into 8 slices with a very sharp knife.
  7. Arrange the slices onto the prepared baking sheet, leaving space between each one. Bake for 12-15 minutes until light golden brown.
  8. As soon as the rolls have come out of the oven, warm the syrup until thin and runny (this only takes a few seconds in the microwave). Spoon a little syrup over each bun.
These are a bit fiddly to make, but worth the effort. The rolls can be frozen without the syrup so one option is to increase the quantities and freeze for a future occasion.