2 ¼teaspoonsinstant or active dry yeast(1 sachet / 7g)(note 4)
⅓cupwhite granulated sugar(66g / 2.3oz)
FOR THE FILLING
⅔cuppacked brown sugar(133g 4.7oz)
57gunsalted butter, softened(¼ cup / 2oz)
a dash of water
6teaspoonscoffee crystals or pearl sugar
Large baking tray
MAKING THE DOUGH
In a small saucepan over low heat, melt together the butter and ⅓ cup of milk. Stir or swirl to melt without overheating. Add the remaining cold milk and set aside.
In the bowl of a stand mixer (or see notes), add the flour, yeast, sugar cardamom and salt then give it a good mix around.
Pour in the warm milk mixture, give it a quick stir until clumping, then add the eggs.
Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic. It will be very soft.
Use a bowl scraper to scrape and lift out the dough, the oil the bowl. Drop the dough back in and flip over so it's coated in oil.
Cover with plastic wrap and let it sit in a warm place for 1 hour or until doubled in size (notes - rising time).
ASSEMBLING THE BUNS
Roll the dough out on a lightly floured surface to a large rectangle, about 6mm thick (roughly 27.5 x 37cm or 11x14.5 inches)
Preheat the oven to 200C / 375F / 180C fan forced and grease a 9x13 inch baking tray.
In a small bowl, mix together the filling - brown sugar, cinnamon and butter until combined and spreadable.
Use an offset spatula to spread the filling over the rolled out dough leaving one inch on the far short side bare.
Roll the dough up (from one SHORT SIDE to other) into a log, then cut into 6 even pieces.
Place the rolls evenly spaced onto the baking tray cut side up.
Let them rest and rise for another 30-45 minutes, again until doubled.
Beat together the egg yolk and water then brush all over the exposed dough of the rolls. Sprinkle over pearl sugar or coffee crystals.
Bake for 18-24 minutes, turning the tray at the halfway mark, until cooked through and turning golden. Careful not to overbake or they'll become dry.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide)
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker. If using active dry yeast, make sure to add it to the warm butter and milk (after adding the cold milk) to activate for 10 minutes before using.
By hand: You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic - about 10-12 minutes.
Rising time: The rising time will depend on the ambient temperature of the location you leave your dough in to prove. A warm (not hot) spot is good.
Cinnamon rolls are best eaten fresh but will keep in an airtight container 2-3 days. They can be warmed for 10-15 seconds in the microwave to soften them if a little stale.
Make ahead: The recipe can be made ahead up to step 12. Cover the trays with plastic wrap and keep in the fridge overnight. Let them come to room temperature before baking.