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Tear and Share Cinnamon Rolls Recipe | Carr's Flour

Tear and Share Cinnamon Rolls

Sticky and sweet this sweet bread is great for sharing!
45MINS Prep
30MINS Bake
MED Level
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Tear and Share Cinnamon Rolls Recipe | Carr's Flour
Customer
Recipe
INGREDIENTS
FOR THE ROLLS

500g Carr’s Strong White Flour
7g sachet Fast Action Dried Yeast
300ml Milk
50g unsalted Butter
1 Egg
Vegetable Oil for greasing

FOR THE FILLING

30g melted unsalted Butter
100g Brown Sugar
10g Ground Cinnamon

FOR THE ICING

150g Icing Sugar
Fresh Lemon Juice to mix Nutmeg
½ tsp Salt
4 tbsp Brandy
1 dessert spoon Black Treacle
Zest of 2 Lemons

FOR THE ICING

200g Icing Sugar
2 tbsp Champagne
¾ tbsp Strawberry Jam
Cold Water
METHOD

1. Measure the flour into a bowl with the salt on one side and the yeast on the opposite side.

2. Warm the milk and butter in a pan.

3. Add the egg and the warm milk mixture to the flour mixture and bring together to form a dough.

4. Knead the dough for 5 mins until smooth and elastic.

5. Place the dough in a lightly oiled bowl, cover with cling film and leave to in a warm place until double in size. Approx 90mins.

6. Turn the dough out onto a lightly floured surface and knock back to original size, roll out into a rectangular shape about 1cm thick.

7. Brush with the melted butter, sprinkle the brown sugar and cinnamon all over.

8. Roll into a cylinder and cut into slices, place onto a round baking tin, not too tightly, cover and leave to rise for 40 mins.

9. Place into a pre heated oven 190C, and bake for 30 mins until golden.

10. Once cool mix the icing sugar with some lemon juice and spread liberally over the rolls.


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