Lotte Duncan shows you just how easy it is to whip up a tasty treat.
- For the icing
- 300g icing sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Boiling water
- For the filling
- 450g strong plain flour
- 100g light brown sugar
- 2 tbsp ground cinnamon
- 200g very soft butter (spreadable consistency)
- 1 tsp dried yeast
- 2 tsp sugar
- 275ml hand hot water
- 2 tbsp vegetable oil
Preheat oven to 200°C.
Place the flour in a large bowl. Sprinkle over the sugar and mix in. Now sprinkle over the yeast.
With your hands, mix in the water and the oil.
Turn onto a floured board and knead well, for about 10 minutes.
Oil the bowl and then pop the dough back in.
Cover with a damp tea-towel and leave in a warm place for 90 minutes until doubled in size.
After this time, knock the dough back (knocking the air out) and knead again for 5 minutes.
Roll out into a large rectangle, flouring the surface as you go. The dough should be around 2cm thick.
Spread the dough with the soft butter. Be liberal.
Scatter over the sugar and cinnamon and roll into a log. Cut into equal-sized pieces. You should be able to get 6 large rolls or 12 regular ones. Place on greaseproof paper and flatten each one slightly. Make sure they're arranged close together.
Bake for 15 minutes or until golden all over.
Sieve the icing sugar, add the maple syrup and vanilla essence, then enough boiling water to make it a nice thick, yet spoonable icing. Dollop the icing onto the hot rolls as soon as they are out of the oven.
Break the rolls off....tear and share over coffee or tea.