CINNAMON ROLL - DANISH STYLE

Cinnamon Roll - Danish Style image

Enjoy these cinnamon rolls for breakfast or brunch.

Provided by Daily Inspiration S

Number Of Ingredients 19

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Ingredients

1 3/4 c flour
pinch of salt
1 Tbsp granulated sugar
2 tsp dried yeast
1 egg gently whisked
2/3 c milk, warmed
oil to grease pan
8 Tbsp butter, chilled and cubed
extra flour for dusting
FILLING
5 Tbsp butter, room temperature
1/4 c light brown sugar, packed
2 Tbsp almond meal
2 tsp ground cinnamon
1/2 c raisins
1/4 c honey (or golden syrup)
1/2 c confectioner's sugar, sifted
1 Tbsp milk
1/2 tsp vanilla extract

Steps:

1. Combine the flour and salt in a bowl and make a well in the center. Combine the sugar, yeast, egg and milk. Use fingers or a knife to mix until dough comes together. Place dough on a lightly-floured surface and knead until smooth. Oil a large bowl and place dough in bowl -turning to coat. Cover with cling wrap and set aside in a warm place for approx. 1 hour or until dough doubles in size.
2. Punch down dough and place the dough onto a lightly floured surface. Gently knead until smooth. Roll out your dough to a rectangle shape about 1/4 inch thick. Top with butter leaving a 1/2 inch border. Gently press butter into the dough and lightly sprinkle with extra flour. Start with the short end farthest away from you and fold 1/3 over the center of the dough. Now fold the short side closest to you over the top. Turn the dough 90 degrees and gently press the edges together to seal. Using a rolling pin - roll the dough into a rectangle about 1/4 inch thick. Repeat the folding and rolling process 6 times. Then cover the dough with cling wrap and refrigerate for 30 minutes to allow the dough to rest.
3. To make the filling, beat the butter, brown sugar, almond meal and cinnamon in a medium bowl with a wooden spoon until smooth and creamy.
4. Line a baking tray with parchment paper. On a lightly floured board, roll pastry into a 12 1/2 x 15 inch rectangle. Spread evenly with cinnamon mixture. Top with raisins. Drizzle with honey or golden syrup.
5. Starting from a short end, firmly roll the pastry into a log. Use a knife to cut the dough into 10 even slices. Place, cut side up, on the prepared tray - allow room for spreading. Cover loosely with cling wrap and set aside in a warm spot for 10-15 minutes or until doubled in size.
6. Preheat oven to 350 degrees F. Bake for 25-30 minutes or until golden. Place baking sheet on a wire rack and set aside to cool.
7. To make icing. Combine the confectioner's sugar, milk and vanilla in a small bowl. Place the bowl over a saucepan, filled with simmering water - make sure the bowl doesn't touch the water. Drizzle the icing over the rolls. Set aside for 10-15 minutes or until the icing is set.