Dough snipping is our new favourite form of meditation! Try it for yourself when making these irresistible pull-apart cinnamon rolls.
- For the filling:
- 75 g melted butter
- 150 g caster sugar
- 3 t ground cinnamon
- For the dough:
- 40 g butter, melted
- 1 cup + 1/8 cup milk
- 500 g flour
- 1 T dry yeast
- 50 g caster sugar
- 1 t cinnamon
- 1 free-range egg
- 1 free-range egg, beaten
- ½ cup maple syrup for brushing
- 3 T toasted almonds, for sprinkling
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1. To make the filling, mix the butter, sugar and cinnamon to form a smooth paste, then set aside.
2. To make the dough, heat the butter and milk in a small saucepan until just warm.
Mix the dry ingredients, then add the milk and butter to the dry ingredients. Add the beaten egg and mix using a butter knife until a dough is formed.
3. Tip out onto a lightly floured surface and knead for 10 minutes or until a smooth dough is formed. Lightly oil a large bowl and place the dough in the bowl. Cover and allow to rise for 1 hour in a warm spot.
4. Lightly flour your work surface, tip out the dough and gently knock down. Using a rolling pin, roll into a rough rectangular shape 1 cm thick. Preheat the oven to 180°C. Spread the filling evenly over the surface of the dough. Tightly up roll the dough and place on a lined 25 cm baking tray, seam-side down. Using a pair of scissors snip at an angle, but don’t cut all the way through. The pieces should be about 3 cm each. Prove on the counter covered for a further 20 minutes.
5. Once proved, lightly brush with the beaten egg and bake for 20 minutes, or until golden and cooked through. Melt the maple syrup in the microwave. Brush the warm bread with the syrup and sprinkle with the toasted nuts. Serve hot.
Videography: Romy Wilson