…….from our very own J Andrew Bakery
This is our buttery, flakey cinnamon roll crossed with a buttermilk biscuit, filled with pecans, brown sugar and cinnamon, then topped with a vanilla icing. Decadent and delicious, but oh so easy!
It was born from the need to use up our buttermilk that is created with we are making cultured butter for The Farmers Arms. We use local Woolsery Milk, from the dairy less than a mile down the road! They are quick to make, unlike a yeasted cinnamon roll sweet dough; from start to the table in under an hour! Perfect for last minute guests and special breakfasts with family and friends. Follow along with the video for step by step instructions.
For the filling –
100g butter, room temperature
100g brown sugar
2g cinnamon
2g salt
100g pecans, chopped
For the dough –
550g self raising flour
50g sugar
10 g salt
114 g unsalted butter (or lower your salt if salted butter is being used), chilled
480g buttermilk
200g double cream
For the icing –
50g butter, softened (but not melted)
200g icing sugar, sifted
9g vanilla extract
pinch of salt (omit if using salted butter)
2 tablespoons water
Preheat your oven to 200 C. Line a tall sided rectangle pan, sized about 33 x 25cm, with parchment paper.
First, cream together your butter, brown sugar, cinnamon and salt using a mixer or by hand. Stir in your pecans. Pop this in the fridge while you assemble your dough.
For the dough, first do a quick trick with your butter; grate the chilled butter with a cheese grater, then put it into the freezer while you measure the rest of your ingredients. Combine your flour, sugar and salt. Weigh out and combine your buttermilk and your cream.
Cut your chilled butter from the freezer into your dry ingredients. You can do this with your fingers, or put it into a food processor. Or use a pastry cutter (like our vintage one in the video!). Once the butter is incorporated into your flour, and there are no pieces larger than a pea, you can then add your wet ingredients. Fold your wet and dry together until fully incorporated. The dough will be wet and sticky!
Turn your dough out onto a floured surface and form into a rectangle, about the size of your pan. Take your filling from the fridge and sprinkle in small lumps all over your rectangle of dough, leaving a gap of about 3cm at the long edge furthest from you. Roll the dough, like a jelly roll, away from you, until you have formed a long log of dough. Cut the log into 12 even pieces (or 6 if making a half recipe like the video). Place the rolls evenly in the pan. Do not worry if they look a bit messy, as they will all bake together beautifully!
Bake for 35 minutes, until firm and evenly light golden brown.
Meanwhile, but together your icing. This is best done in a blender or with a whisk attachment mixer, but you can whisk vigorously by hand if you have strong arms! Cream together your butter, icing sugar, vanilla and salt until very smooth. Add water, a little at a time, until the icing is loose enough to ribbon over the rolls. You can also leave thicker and just spread over the rolls if you like them a bit sweeter with more icing.
Once out of the oven, cool, cut into rolls and top with icing. If serving right away, feel free to enjoy them hot out of the oven, and the icing melted to a sticky sweet glaze on top!
