CYNDI O'MEARA'S CINNAMON ROLLS
4 1/4 cups unbleached flour
2 teaspoons dried yeast
1 cup organic milk
1/3 cup raw sugar
80g butter
1 teaspoon sea salt
2 , lightly beaten eggs
extra butter for basting
TOPPING
1/2 cup brown sugar
80g butter
2 tablespoons pure maple syrup
1/3 cup walnuts or pecans
1/2 cup raw sugar
1 tablespoon ground cinnamon
1. Place flour & yeast in a bowl and mix thoroughly.
2. Warm milk, sugar, butter & salt in a saucepan over low heat until butter has just melted.
Allow to cool slightly so that yeast is not scorched.
3. Add lukewarm liquid and eggs to dry mixture and mix well.
4. Place in a bread maker ansd put on dough setting. ( If you don't have a bread maker,place dough
onto a floured board and knead for around 5 mins or until dough is soft and eastic. Place in an
oiled bowl, cover with a dry cloth and place in a warm spot for 50 mins or until dough has doubled in size)
5. While dough is proving, prepare the topping(see below)
6. Once dough is ready, divide the mixtue into two and roll out into ovals of approximately 50 x 35 cm.
7. Preheat the oven to 180C (160C if fan forced)
8. Baste the surface of the dough with melted butter
9. Sprinkle half the cinnamon mixture evenly on each of the dough ovals
10. Roll up dough lengthwise, seal the long edge and then slice into 4cm wide pieces.
11. Place the rolls on their cut sides in the pan lined with topping mix. Cover pan with a clean tea towel, place
in a warm spot and leave to rise until nearl doubled in size ( about 40 mins)
12. Place cinnamon rolls into oven and bake for 30mins (20 if fan forced)
Topping
1. Melt brown sugar, butter and maple syrup. Spread syrup mixture over the base of a 30 x 25 cm pan
2. Sprinkle freshly cracked walnuts or peacans over sugar syrup adn set aside
3. Mix together raw sugar and cinnamon and set aside
I haven't made these so hope they work out well for you.
Trudy
