Here is a post for all you nocturnal readers out there. Working hours in the surgical profession aren’t your standard 9 to 5 with a one hour lunch break. They are more like 7 to 7 with a 15 minute lunch break (if you’re lucky). Or the even better (not) shifts are the night shifts – 8pm to 8am with ha, wait for it, officially no calculated break – which normal functioning human being could survive that? This past week I had my first night shift after two night free years – dear god does your body protest. You’re tired all the time no matter how much sleep you get. You have the hugest eye bags all the time – make up resistant might I add. You’re hungry all the time – literally, I never thought waking up from hunger is a thing…. trust me… it is and it sucks! Additionally, ER’s attract strange people after dark…. who shows up at 2 am with a painful wrist 5 weeks post falling on it?? Seriously. Well, at least these people are kind enough to keep me busy 🙂
Anyways, to combat my constant hunger whilst on nights I decided to pre-make a batch of cinnamon rolls. In the past I have tried many recipes but none were satisfying enough. Until now. Just in time for my week of nocturnal binge eating I managed to create the perfect combination of doughy fluffyness with a heavenly cinnamony filling. Nom.
Makes about 15-18
For the Dough
1 1/2 tablespoons Active Dry Yeast
1 1/2 tablespoons granulated sugar
1/2 cup warm water
8 tablespoons unsalted melted butter
3/4 cup warmed milk
3/4 cup granulated sugar
1 large egg
4 cups flour plus more for dusting
1 teaspoon salt
For the Filling
10 tablespoons butter, softened
4/3 cup brown sugar
2 tablespoon cinnamon
4 tablespoons flour
1/2 teaspoon salt
1 cup chopped pecans
For the Icing
2 tablespoons butter, melted
3 tablespoons cream cheese, softened
2 cups powdered sugar
Juice of half a lemon (and some zest if desired)
- Place yeast and sugar into a bowl and add warm water. Gently stir. Let sit about 10 minutes.
- In a medium bowl, mix melted butter and warm milk. Add this to the yeast mixture stirring constantly, then add sugar and egg mixing until combined.
- Add 2 cups of flour and the tsp of salt to the mixture, mixing and scraping the sides of the bowl, continuing to add remaining flour until the dough starts to clean the sides of mixing bowl. You might end up needing more than 4 cups.
- Once the dough starts coming together, use your hands and knead for about 10 minutes. Cover your bowl with a damp cloth, place the dough in a warm place and let it rise until doubled (my oven has a sneaky program which helps accelerate the rising), about an hour.
- Once risen, remove the dough from the bowl and place onto a floured counter top. With a floured rolling pin, roll dough into a rectangle, about 5-8mm in thickness.
- Mix the softened butter with the cinnamon, brown sugar and flour until you have a past. Spread this evenly over your rolled out dough. Top with roughly chopped pecan pieces. Starting at long end of dough, carefully roll into a log shape. Cut rolls into 3-4cm pieces.
- Place your rolls, about 4 per row, onto a lined baking tray. Again, place into a barely warm oven (40°C) for 45-60 minutes/until rolls have doubled in size.
- Remove from oven. Preheat oven to 175°C fan. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.
- Meanwhile you can make the frosting: simply mix all the ingredients together in a bowl until smooth. Spread the frosting over your oven warm rolls so that it melts into them.
- Serve warm or cold. These rolls keep great in the fridge (reheat for 20s in a microwave) and are also ideal to freeze.