Stiky cinnamon rolls and Sticky cocoa rolls

290ml water
1 egg lightly beaten
2 tablespoons butter or oil
1 teaspoon salt
2 tablespoons sugar
525gr or 3 and a half cups bread flour
3 tablespoons milk powder
2 1/4 teaspoons yeast

Sugar and cinnamon filling
3 tablespoons butter
4 tablespoons brown sugar
70 gr or 1/2 cup pecans or sultanas
1 1/2 tablespoons cinnamon

Sugar and cocoa filling
3 tablespoons butter
4 tablespoons brown sugar
70 gr or 1/2 cup nuts of your choice
2 tablespoons cocoa

Vanilla glaze
1/2 cup icing sugar, sifted
1/2 teaspoon vanilla essence
2 tablespoons milk

I use a bread machine to make the dough but if you don’t, you need to dissolve the yeast first in a bit of the water.

Then mix the wet ingredients together and the dry ingredients apart.

Mix dry and wet ingredients to a dough and keep kneading until the dough becomes elastic.

Let it rest in a warm place until the dough doubles its size.

Roll dough out to a 40cm x 38 cm square. Melt 3 tablespoons of butter. Brush half over dough. Combine ingredients in filling 1 or 2, depending on the kind of roll you’re making, sugar and cinnamon or sugar and cocoa, and sprinkle over rolled out dough.

Drizzle remaining melted butter over sugar mixture. Roll up widthwise and cut into 2cm thick slices.

Place on a lightly greased baking tray, 5cm apart and stand in a warm area for 20 minutes or until doubled in size.

Bake in preheated oven at 180C for 25-30 minutes.

To make vanilla glaze, combine ingredients in a small mixing bowl and stir until smooth and thin enough to drizzle.

Brush rolls with vanilla glaze while still hot.

Sugar and cocoa sticky rolls


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