I came across this recipe one day from a culinary 3 hour You Tube spiral (Now don’t pretend I am the only one this happens to!) It’s been adapted from The Pioneer Woman’s recipe; I love Ree’s recipes, ideas and her show on Food Network.
My top tip when preparing the ingredients for this recipe is to measure out the dry ingredients using the measuring cups first, before the wet ingredients. I have listed them out in order to make this easier.
Additionally, I also like the use of cup sizes rather than metric measurements; it makes this recipe so much faster to prepare!
The recipe is divided out into 3 stages. The first part is warming the milk, sugar and oil. Once this has been warmed, you add the bulk of your flour. This is then left on the warm stove for around an hour until the dough has doubled in size or ‘proved’.
The second stage would be to add the raising agents which have been mixed with the remaining flour. This is the bicarbonate of soda, baking powder and salt.
The third stage is rolling it out and assembling it. I have adapted this recipe numerous times because I love it so much. You can find all the links below to my adaptations, both sweet and savoury!
I also like to make a huge batch of these and store them in the freezer. Though they never last long in the freezer, they are still great to have on standby.
This particular recipe makes around 24 rolls, bearing in mind I use a large baking try around 12 x 15 inches.
Here are all the ingredients you will need for the basic dough (In order of measuring as promised!)
Don’t forget, when you're measuring out, you can chuck in the oil, milk and sugar straight in your large saucepan. The 4 cups of flour will be in 1 bowl and you will need a 2nd bowl for the remaining ½ cup flour, bicarbonate of soda, baking powder and salt. Hope that makes your process easier J
· 4 Cups of Plain Flour
· Additional ½ Cup of Plain Flour in another bowl (Reserve on the side for now)
· ½ Cup of Granulated Sugar
· ½ Cup of Vegetable Oil (Or any flavourless oil of your choice)
· 2 Cups of Milk
· 1 Packet of dry active yeast or 7g or 2 ¼ Teaspoons
· ½ Teaspoon of Baking Powder
· ½ Teaspoon of Bicarbonate of Soda
· 1 ½ Teaspoon’s of Salt
For this particular recipe, here are my choices of fillings:
· 2 Tablespoons of Cinnamon Powder (More or Less to your taste)
· 1 Cup of Light Brown Sugar or about 200g
· 200g of Softened Butter (I like to be generous with the butter, but you can use less)
· 150g Soaked Raisins (Optional – I soak them in hot water to plump up)
For this particular recipe, I used a classic Cream Cheese Frosting:
· 180g Cream Cheese
· 60g Soft Butter
· 300g Icing Sugar
· 100ml Milk (Depending on how thick/runny you like your frosting to be)
This is the method:
1) Combine the milk, oil and sugar in a large saucepan on a medium heat. Don’t let it boil, just let it warm through enough (Around 105-110 degrees) and turn off the heat. Add the dried yeast, whisk this in and leave this to sit for around 4-5 minutes.
2) Add the 4 cups of flour to this mixture and beat it until it’s all combined. Cover this with Cling film and leave the pan in a warm place for around an hour or so until the dough has doubled in size.
3) Preheat the oven to around 200 degrees C at this stage and grease and line your baking tray. Then add the remaining ½ cup of flour, bicarbonate of soda, baking powder and salt to the risen dough and beat this in.
4) Roll out the dough (I use a big sheet of Greaseproof paper to do this). Once it is rolled out into a thin, huge rectangle, spread the softened butter and sprinkle over the brown sugar and cinnamon.
5) Starting with the long edge towards you, start to roll the dough until it is tightly rolled up. Cut the dough into approximately 24 rolls and place in your greased lined tin.
6) Bake these for around 20-25 minutes or until they are golden brown and risen.
7) Whilst they are baking, you can make the frosting by beating together the softened butter, creamed cheese and icing sugar. Add the milk gradually depending on the consistency you want your frosting to be to swirl on the top.
8) When the rolls are still warm, swirl over your icing and do not apologise to anyone that you have eaten 3-4 in one sitting before serving them… :/
After I made these, I began to experiment with these variations and crossing the sticky bun element by adding an extra layer:
· Pesto, cream cheese, Mozzarella bread rolls
· Nutella, Banana and Salted Butterscotch rolls
· Chocolate, Marmalade and Fresh Tangerine sticky roll buns
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