Cinnamon rolls/buns are a sought after treat in my family and as promised here is the recipe for them, incidentally the topping is made from the home made icing sugar we made last month, and they are just like the ones we used to get at the Trent Park cafe Cockfosters, a long time ago before we had even had any children and were still young sweethearts. The recipe comes from my American friend Lyn and we have used it successfully for years now.
2 1/2 Cups Plain Flour
1 packet (approx 7 g) yeast
3/4 Cup milk
1/4 Cup light brown soft sugar
1/4 Cup marge (I use Bertolli Olivio)
1/2 teaspoon salt (scant)
1 free range egg
1 teaspoon Cinnamon
2 tablespoon light brown soft sugar
Raisins or sultanas (optional)
In a large bowl combine 1 cup of the flour and add the yeast.
In a small saucepan heat the milk, sugar, marge and salt until warm, stirring constantly.
Add the liquid to the flour mix, add the egg and beat on low speed for 1/2 minute, then beat 3 minutes on high speed. By hand add enough of the remaining flour to make a stiff dough. Turn out and knead on a floured surface for 3-5 minutes. Place in a greased bowl cover and let rise in a warm place till doubled in size. (approximately 1-1 1/4 hours).
Punch down and let rest for ten minutes.
Roll out to a 12″ x 8″ rectangle and brush dough with melted butter.
Mix 2 tablespoons sugar and cinnamon together, mix in with the dried fruit if using, and sprinkle over the dough.
Roll up like a swiss roll length ways and cut into 1″ rolls and place on a greased baking tin. Cover and let rise 30-45 minutes.
Bake 25-30 minutes.
Top with icing while still warm.