Chobani yoghurts are available in the UK through Tesco stores (and, very conveniently, online too). I love the fact that their plain yoghurt comes in jumbo 454g tubs – perfect for baking purposes.
|The rum butter caramel sauce is hiding underneath.|
For the dough
For the rum butter caramel
- Put the yoghurt and butter in a small pot and heat gently until the butter is almost melted. Set aside to cool until it’s just warm.
- Put all the dry ingredients in the bowl of your stand mixer and mix together with a fork. Add the yogurt mix and eggs. Stir together with a wooden spoon (or your hands). Attach the bowl to your mixer and mix on low speed using the dough hook for about 5-7 minutes.
- Alternatively knead by hand for about 10 minutes until the dough is no longer sticky and forms a glossy ball.
- Leave the dough in the mixing bowl, (or put a large, lightly buttered bowl) cover with a clean tea towel and leave for 1-2 hours until nearly double in size.
- Prepare your filling by pulsing the walnuts, sugar and cinnamon in a food processor until walnuts are small but not ground to a powder – set aside.
- To prepare the syrup, put the sugar and butter in a small pot and heat gently until sugar dissolves and butter melts. Stir in the rum if using and then pour a thin layer into the bottom of your baking tray. You will need a large tray approximately 13 x 9 x 2 inch (33 x 23 x 5 cm) or the largest round tin you have.
- Tip dough onto a floured worktop and knock it down. Leave it to rest for 5-10 minutes. Flour your rolling pin then roll the dough out into a rough rectangle approximately 40x30cm/16x12in. Spread dough with the softened butter except for the top 1cm/1/2 inch along one long side of the rectangle (furthest from you). Spread the filling on the buttered dough and press it down lightly.
- Starting on the long side closest to you, roll the dough (not too tightly) into a log. Trim the edges. Cut into 12 even pieces using a pastry cutter or sharp knife. Place the cinnamon buns into the prepared tray, spacing them about 1inch apart. Do not crowd them! Cover with greased cling film and let them rise again for 1-2 hours.
- Preheat your over to 190C/375F for a good 15 minutes then bake at the centre of the oven for about 25-30 minutes. If your cinnamon rolls are colouring too rapidly, cover with some foil after 15 minutes. These are heavenly freshly baked but they keep quite well – reheat in the microwave before serving.
Note: If you want to make these a day ahead, you can place the unbaked rolls in the fridge after the first proving. Leave them to rise slowly in the fridge overnight. Take them out of the fridge for 30m before baking.
You can also freeze them after the second proving. When you want to bake them put them in the fridge to defrost overnight and again bring them to room temperature before baking.
|Meet Anya – my lovely photographer assistant/model.|