Despite the ability to post on rye recipes probably for ever, this will be the last recipe in the series for now! To be honest, this one is the guilty pleasure of the series and really I am posting it to show that you can adapt any recipe and add rye, without killing the flavour.
I adore cinnamon rolls. They are very much part of the Danish culture and my preferred pick from the Bakers on a Sunday morning (when in Denmark!) They go hand in hand with celebrations, treats, coffee…. any excuse to indulge slightly.
The classic ones are very buttery, puff pastry like, with a lot of cinnamon and usually icing sugar on top. These are not what I would call classic Danish cinnamon rolls, in fact, when I presented them to the children they sort of wrinkled their noses a bit – even if young they know their cinnamon rolls! However, within the first bit there was silence….and with the last bite…finger licking. Always signs of a good snack! I adapted my normal recipe – here – quite substantially.
Hope you enjoy – have to admit – despite the rye flour addition, these are still what I would classify as a naughty food! 🙂 Crunchy on the outside, soft and sweet on the inside!
PS – Apologies – the pictures did not turn out well, bad day for photography, thank goodness the flavours did!
Dough300ml lukewarm milk 100g melted butter 80g caster sugar 20g fresh yeast – (or 3/4 tsp dried yeast) 1 tsp ground cardamom – if you cannot find, crush cardamom seeds in a pestle and mortar 1 egg 300g plain flour 250g rye flour
Filling75g soft butter 120g light brown soft sugar 2 tbsp ground cinnamon
Glaze100 ml water 85g caster sugar 1 tbsp lemon juice
- To make the dough, lightly warm the milk and butter in a saucepan
- Once the butter has melted, pour the liquid into a bowl and let cool to finger warm
- Add the sugar, yeast, cinnamon and egg and whisk to combine, ensuring the yeast dissolves
- While stiring, slowly add the flours until you have a dough ball that may still be slightly sticky. Transfer this to a clean bowl and cover with a tea towel – let rise for about an hour in a warm place. If your house is cold – a good trick is to turn your oven on 20-30C and leave the bowl in there, with the door slightly ajar. This works really well so long as you do not let it get any warmer than that!
- While the dough is proving, combine butter, sugar and cinnamon to create the filling – yum! This is so tasty! In the pictures the filling looks grainy; my butter was too cold. Warmer butter will create a soft spread which is easier to work with. The end result is the same though so don’t worry either way.
- Remove the dough from the bowl and knead a few times on a lightly floured surface. Roll dough to a rectangular shape, leaving it a good 5mm thick.
- With a spatula or big spoon, spread the filling onto the dough ensuring all is covered
- Roll the rectangle dough up from the long end, until a sausage is formed!
- Cut the rolls – in a triangle if you want as I did or simply thick slices are also fine. You want to cut them quite thick as this creates a more impressive finished product! 5cm probably. If you cut a triangle, stand on lined baking sheet. If slices, lie them down.
- Leave on the lined baking sheets for about an hour to rise – covered with a tea towel
- Pre-heat oven to 200C and bake the buns until golden – 20-25 minutes
- While the buns bake make your glaze – add all ingredients in a saucepan and cook for about 15 minutes – it will still be watery but slightly thicker than when you started. If you want a thick glaze, let cook for longer and just check as you go – and stop cooking when it reaches the consistency you like
- Remove the buns from the oven, place on a wire rack – lay something underneath as it gets messy – and drizzle the glaze over them. Use it all…go large!