There are some things that just sound delicious. As I write the title to this post, I'm eating a roll right now and I'm yet drooling at the sight of those words.
Careful, this recipe has enough sugar, butter and sweetness to... well... you need to join a gym.
This is not a recipe for a light Cinnamon Roll. This is going to be heavy, sugary, sweet and scrumptious.
Ingredients: (Makes about 12-14 rolls)
4-5 cups Flour.
150 grams Sweetened Condensed Milk
1 Tablespoon Honey
100 grams Melted Butter
3-4 Teaspoons White Sugar
1/2 cup of warm water
1.5 Tablespoons of Salt
10 Grams of Instant Dried Yeast.
1 Teaspoon of sugar (for the yeast)
500 grams Apples
4 Tablespoons Honey
1 Tablespoons Cinnamon
1/2 Tablespoon Nutmeg
100 grams Melted Butter
1 tablespoon Sugar
Salt (optional, up to you really)
1 teaspoon lemon juice
250 grams Sweetened Condensed Milk
6 Tablespoons of Sugar
5 Tablespoons of Melted Butter
Cinnamon, nutmeg to taste
Milk to adjust the thickness.
For Coating the Flour
2 Cups of Flour
Lots of sugar (appox 10 Tablespoons)
Lots of Cinnamon (approx 15 Tablespoons)
2 Tablespoons nutmeg.
Lots of Melted Butter (approx 200 grams)
(If you don't know why I'm not giving exact quantities, wait for the pictures)
Starting with the dough for the rolls.You want to start with about 3- 3.5 cups initially. Sift through the flour and add in the dry ingredients like salt and sugar and mix it together.
Take the warm water and add the teaspoon of sugar and the yeast to it. Let it rest for a few minutes for the yeast to get activated.
In the meantime, break an egg into a bowl. Beat it with a fork till you get an even mixture. If you want your dough to be really light and fluffy, you can first beat the whites till they are stiff so you get more air into the dough. You can also increase the amount of eggs in it, removing either the condensed milk, or adding more flour.
Now a lot of recipes call for Milk to be used along with sugar. I prefer to make this with Sweetened Condensed Milk. I think it makes the dough a little bit creamier.
Yummm... a significant portion of that was consumed during the cooking process. Oh cmon, you cannot expect me to not lick the spoon clean, or make sure that the sweetness of the milk was right.....
Anyway, make a well in the center of the dough, and add in the wet ingredients.Knead it all together.
The remaining flour should be added in slowly till you achieve the desired texture. You are hoping to achieve a consistency where it is still oh so slightly moist, but if you press a finger tip into it, you don't want any flour stuck to your finger. A bit on the drier side is also alright.
Put the dough in a spacious bowl somewhere, cover it and let it rest for an hour. You want the size of the dough to almost double.
Right, now you can get onto making the filling. You start with your apples and peel them.
Grate them into small pieces. You can also dice them if you want solid apple chunks in your rolls.
Add in a decent helping of cinnamon.
Pour in the honey.
I added just a dash of nutmeg to this.
Pour in the melted butter, lemon, salt, sugar, everything else.
Take a fork and mix it all around. Make sure you coat the apples with the mixture completely. Cover it and let it rest and let the flavours mingle....mmm...that sounds so yummy when I say that.
Lets hope your dough is done by now, else go watch a TV show. I went and played with my dog who spent more time licking the remnants of apple and honey off my fingers.
When your dough has risen, get a large surface cleaned. Sprinkle on plenty of flour onto the surface. This will prevent the dough from sticking to it and will also get incorporated into the dough.
You can add baking powder and baking soda to your dough now if you want it to be lighter.
Roll out the dough into a nice large rectangle. Aim for it to be about 9-10 inches in width and between 1/4 to 1/3 of an inch thick. This means you will get a length of anything upto 2 feet or more. (close to 2.5 in my case).
Remember the part where I said you are going to need lots of melted butter?
Start pouring and spreading !!!
Dont worry if you get too much on. I had little pools of butter on the dough at the end of it.
After this you want to sprinkle on the cinnamon. Be liberal. Add the nutmeg on top, sprinkle the sugar.
The reason I could not give an accurate measure is that there are times your dough will end up being longer. You might need more butter, you might need less. Also everyone has a different taste for how much sugar and cinnamon they would like. If you wanted standard tasting cinnamon rolls, go buy them, don't waste your time making them. The key here is to make it to YOUR taste.
Take the filling and layer it onto dough leaving about an inch on both sides (the longer ones).
Now, this part is a bit harder than it looks , but easier than it sounds. Roll the dough over.
Take a sharp knife and start cutting the roll into little pieces. I went for most of them being about an inch thick, but I experimented to see how the different thickness go. I think about 1 inch is a good size.
I had buttered up and aluminium pan and put all the rolls in.
Now you want to allow the rolls to sit for a while. The dough should still rise a little and the rolls should get a bit thicker. Say about 10-15 minutes? In the mean time you can start the oven and get it to 180 degrees centigrade.
Pop them in the oven for about 18-25 minutes.
For the icing, I used the remaining (about 250 grams) of condensed milk. You can probably do with half the quantity. But I didnt have anything to use the milk in, so what the hell. You cannot go wrong with extra Icing.
Pour in the butter.
Add your sugar.
Add your cinnamon, nutmeg to taste and give it a good whisk.
If the consistency is too thick, you can add a little milk to get it where you want.
Anyway, by now the rolls should be done. You want the edges to be brown.
Get the rolls out onto a plate, pour the icing over the rolls and ENJOY.
If you want to send it to someone, you can even make it look really appetizing by putting it in a bowl and absolutely smothering it with icing.