These were supposed to be yeast leavened cinnamon rolls… I forgot we had run out of cinnamon… And yeast… *facepalm*
I’m stubborn though and some form of sweet rolls would be coming out of my kitchen tonight regardless of two missing/vital ingredients…
400gr self raising flour
25gr golden caster sugar
Pinch of salt
½ tbsp ground ginger
2 egg yolks
100gr melted butter
20gr melted butter
60gr golden caster sugar
2tbsp golden syrup
1 knob of stem ginger in syrup (plus 1 tbsp of syrup)
Preheat oven to 180o/c
1, Whisk all the wet dough ingredients together in a jug until smooth.
2, In a separate bowl, sift all the dry dough ingredients together.
3, Add the wet ingredients to the dry ingredients to form a soft dough
4, Gently roll it out to form a rectangle which is 10inches by 20 inches
5, Make the filling by combining all the filling ingredients together and spreading over the dough rectangle
6, Roll up like a swiss roll and cut into 8 pieces
7, Line a 7inch round cake tin with baking paper and grease the sides with a little butter
8, Gently lift the rolls into the tin so one of the cut sides points upwards. Brush with a little milk or melted butter
10, Bake for 40 minutes or until the tops are deep golden colour.
11, Leave to cool slightly before removing from tin and peeling away the baking paper
Best bit? The sticky caramelly gingery bit!