EASY COOKING

By Nina Timm Cook, teacher, blogger and author of Easy Cooking from Nina's Kitchen and Maklike Etes

uit Nina se Kombuis!

Homemade Cinnamon Rolls with Amarula

Makes 12

For the dough

250 ml lukewarm milk

1 x 7 g instant yeast

30 ml / 2 T sugar

5 ml / 1 t salt

45 mll / 3 T butter melted

1 egg

750 ml / 3 cups flour

For the cinnamon filling

125 ml / ½ cup soft butter

250 ml / 1 cup brown sugar

30 ml / 2 T fine cinnamon

Amarula Glaze

200 g cream cheese

60 g / ¼ cup soft butter

375 ml / 1½ cups icing sugar – sifted

80 ml / 1� 3 cup Amarula Liqueur

Method

1. Place the warm milk, yeast, sugar, butter and egg in your mixer with a dough hook. Mix up these ingredients on a low speed.

2. Slowly add the flour and salt with the machine running. Adjust the speed to medium. Keep the mixer running until the dough starts to pull away from the sides of the bowl.

3. Transfer the dough to a mixing bowl, lightly greased with oil. Cover with a tea towel and allow to rise for 1½ hours.

4. Line a baking sheet with baking paper.

5. The dough should now be double in size. Knock down and on a floured surface, roll out to a rectangle about 45 x 30 cm.

6. Brush the entire rectangle with the soft butter. Mix the brown sugar and cinnamon and sprinkle all of it over the buttered rectangle. Start on the long side and roll up the dough. Cut into 12 equal-sized wheels. Place onto the baking sheet, allowing space to rise.

7. Cover the wheels and allow to rise for 4550 minutes. Preheat the oven to 180 0C.

8. Bake the rolls for about 15 – 20 minutes.