How good are cinnamon rolls? What a treat! When you are out camping with the kids, these lovely cinnamon rolls are a well received option for afternoon tea. Perfect to tie them over until dinnertime and easy to prepare over the camp fire.
Recipe Tester Feedback: "These were super easy, and I didn't need to go to the shops as everything I needed was in the cupboard. So yummy and tasty. I cooked half in the BBQ. They were golden and slightly caramelised on the bottom and tasted amazing." - Kirsty
Contains: Gluten / Dairy / Egg
Preparation Time 1 hour 30 minutes
Cooking Time 20-25 minutes
Makes 12 rolls
Can be frozen
- milk - 220g
- yeast - 1 Tbsp, dry instant
- caster sugar - 80g
- butter - 80g
- egg - 1
- bakers flour - 500g, plus extra for dusting
- salt - pinch
- butter - 50g, softened
- brown sugar - 50g
- caster sugar - 50g
- cinnamon - 1 tsp, ground
- If you need to make your own caster sugar, add sugar (130g) and grind Speed 9 / 3 seconds. Set aside.
- Place the milk (220g), yeast (1 Tbsp) and caster sugar (80g only) in the bowl. Program 2 minutes / 37C / Speed 2.
- Add the butter (80g) in small chunks, egg (1), flour (500g) and salt (pinch). Program 2 minutes / Closed Lid / Kneading Function.
- Tip onto a floured surface and shape into a ball. Cover with a tea towel and leave to rise for 1 hour.
- Uncover the dough and roll out into a large rectangle about 20x35cm.
- For the filling, spread the butter (50g) over the rectangle using your hands. If the butter is not soft yet, place it in the bowl and blitz Speed 5 / 40 seconds.
- Sprinkle over the brown sugar (50g), caster sugar (50g) and cinnamon (1 tsp). Using a rolling pin, press the filling down gently. Then roll the dough up into a long log.
- Cut into 12 pieces and place each piece into the camp oven. Bake 20 minutes until soft and golden. If you want to do this at home, bake for 25 minutes in the oven at 200C.