INGREDIENTS
- 200g Bread flour
- 100g Cake flour
- 40g Sugar (A)
- 4g Salt
- 180 ml of Milk
- 6g Dry yeast
- 40g Unsalted butter 40g (A)
- 50g Granulated sugar 50g (B)
- 1 Tsp Cinnamon
- 40g Unsalted butter 40g (B)
- 1 can DLA Apple filling & topping
- Powdered Sugar
- Water
INSTRUCTIONS
- Start by making the dough, combing the flours, sugar, salt, milk, butter (A) and yeast.
- Knead the dough into a ball and transfer to a well oiled bowl covered with plastic wrap.
- Allow the dough to rise for an hour or until doubled in size.
- Roll out the dough on a well floured surface to about 35cm or 14 inches wide rectangle
- Mix together the sugar (B), butter (B) and cinnamon.
- Spread the mixture out on the whole flat surface of the dough.
- On top, spread a layer of DLA Apple Filling & Topping
- Roll on the dough and divide it into 6 evenly sized pieces.
- Place the rolls (cut side down) in a buttered or oiled baking pan lined with parchment paper.
- Let the rolls rise in the pan covered in plastic wrap for another 30-45 minutes,
- Bake the cinnamon rolls in a preheated oven to 200°C for about 20 minutes.
- Once cooled, make a basic frosting by mixing powdered sugar and water. Add little water at a time to control the consistency and obtain a thicker frosting.
- Apply all over the rolls and enjoy
