Cherry Cinnamon Rolls

Products used

Ingredients

•  240ml/8fl oz milk
• 75g/2.5oz unsalted butter softened
• 7g/0.25oz yeast (1 packet equivalent)
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 50g/2oz sugar
• 1 egg
• 420g/15oz strong flour
• 400g/14oz tinned cherries in syrup

For the glaze

• 60ml/2fl oz milk
• 100g/3.5oz icing/powdered sugar
• Clotted Cream with Cherry Liqueur

Method

1. In an electric mixer, blend together the milk and butter. Top with yeast, sugar, salt, and 1 cup of flour and mix until thoroughly combined.
2. Add 1 egg and bring to medium speed to beat together. Once mixed thoroughly, slowly add the remaining flour. Mix on low speed until dough comes together in a ball.
3. Knead for five to ten minutes, until the dough springs back when you press lightly into it. Return to bowl and cover with a towel. Let rise for an hour until doubled in size.
4. Roll out dough to a 23 x 38cm rectangle. Add cherry syrup to dough and carefully spread across, leaving a 1 inch border at the top of the dough.
5. Grease a deep rectangle baking  dish with butter.
6. Roll up dough rectangle into a long log, starting at the bottom and leaving the unfilled edge for the end. Use a serrated knife to slice into 12 equal pieces.
7. Place each piece into your buttered dish. Replace the towel and let rise for 30 minutes or place in the fridge overnight to finish in the morning.
8. Preheat oven to 180°C/350°F degrees.
9. Remove towel and bake uncovered for 30 minutes until golden brown.
10. Cool in the pan while you make the glaze. Add powdered sugar, milk and clotted cream to a bowl. Use a fork to stir until thoroughly combined. Pour glaze over cherry cinnamon rolls and enjoy immediately with a spoon of Clotted Cream with Cherry Liqueur.