Cinnamon Rolls – Baked in the Mini Oven

Name: Cinnamon Rolls – Baked in the Mini Oven
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 rolls
Cuisine: American
Ingredients: 300 g all-purpose flour (plus extra for dusting); 7 g instant dry yeast (1 sachet); 150 ml whole milk (lukewarm); 50 g unsalted butter (melted); 2 tablespoons caster sugar; 1 egg (medium); 0.5 teaspoon salt; 60 g soft unsalted butter (for the filling); 80 g soft brown sugar (for the filling); 2 teaspoons ground cinnamon (for the filling); 0.5 teaspoon ground cardamom (for the filling); 100 g icing sugar (for the glaze); 2 tablespoons whole milk (for the glaze); 0.5 teaspoon vanilla extract (for the glaze)

Cinnamon rolls made in the mini oven: soft, golden brown and ready in 45 minutes – the perfect autumn treat, yielding 12 rolls at 180 °C.

Prep25 min
Cook20 min
Total45 min
Servings12 rolls

Nutrition (approx.): 240 kcal per serving

Ingredients

300 g all-purpose flour (plus extra for dusting)
7 g instant dry yeast (1 sachet)
150 ml whole milk (lukewarm)
50 g unsalted butter (melted)
2 tablespoons caster sugar
1 egg (medium)
0.5 teaspoon salt
60 g soft unsalted butter (for the filling)
80 g soft brown sugar (for the filling)
2 teaspoons ground cinnamon (for the filling)
0.5 teaspoon ground cardamom (for the filling)
100 g icing sugar (for the glaze)
2 tablespoons whole milk (for the glaze)
0.5 teaspoon vanilla extract (for the glaze)

Preparation

Combine the lukewarm milk with the dry yeast and one teaspoon of caster sugar in a bowl and leave to stand for five minutes until the mixture becomes slightly foamy. Then add the melted butter, the egg and the remaining sugar, and stir everything together well.
Add the flour and salt to the milk mixture and knead by hand or using a stand mixer with a dough hook for eight to ten minutes until you have a smooth, slightly sticky dough. Cover the bowl with a damp kitchen towel and leave the dough to rise in a warm place for approximately forty to fifty minutes, until it has doubled in size.
Meanwhile, mix the soft butter, brown sugar, cinnamon and cardamom together in a small bowl until you have a smooth filling paste. Make sure the butter is genuinely soft so that the paste spreads easily across the dough.
Lightly dust your work surface with flour and roll out the risen dough into a rectangle of approximately 35 by 25 centimetres. Spread the cinnamon filling evenly over the dough, leaving a narrow border of about one centimetre free along the long edge.
Roll the dough up tightly from the long side and cut the roll with a sharp knife into twelve equal slices approximately three centimetres thick. Place the slices side by side in a lightly greased baking dish or tin that fits inside the bakeVIA mini oven.
Cover the tin loosely and leave the rolls to prove for a further twenty minutes until they are visibly puffed up. Preheat the bakeVIA mini oven to 180 °C using the top and bottom heat setting.
Slide the tin into the bakeVIA mini oven and bake the cinnamon rolls at 180 °C for eighteen to twenty minutes until they are golden brown and cooked through. Check the colour after fifteen minutes and loosely cover the tin with aluminium foil if the tops are browning too quickly.
Remove the cinnamon rolls from the bakeVIA mini oven and leave them to cool in the tin for five minutes. In the meantime, whisk together the icing sugar, milk and vanilla extract until you have a thick, smooth glaze, then drizzle it over the still-warm rolls for a sticky, sweet finish.