The internet can be a dangerous place. And I’m not talking about predators in online chatrooms here. I’m referring to websites that have you scrolling their pages for hours because the visual content is so enthralling and it never ends. And no I’m not talking about porn sites here either. What I am talking about, are those evil little websites that have me so addicted, rehab may need to be an option in my near future. You’ve probably heard of them…
I’d like to sit down with the creator of these sites and really tell them off, because I’ve lost hours, no make that DAYS of my life scrolling through the endless photos of food, clothes and crafty things. I’m going to bed too late, because I’m always telling myself ‘okay just one more page’, but then I find an amazing photo of a delicious cake that I absolutely need to Pin, and next thing I’ve clicked the link and I’ve wasted another 30 minutes reading through the cake creators blog and well It.Just.Never.Ends!
So what’s a girl to do in such a situation? Well I introduced these websites of addiction to The Boy Next Door of course! So our evenings are spent Oohing and Aahing over mostly food and often clothes, and commenting repeatedly ‘We need to stop, but there’s no end to the page!’, ‘The iPad battery has 6% left, we’ll stop when it dies’. On top of that TBND is worried this new obsession says something about his manliness, ‘My friends can never find out about this!’.
As it happens, one evening, whilst searching for cinnamon flavoured recipes, we stumbled over what I refer to as The Devil in a Baking Dish. It looked like one of the gooeyist, tastiest puddings we’d ever set eyes on. Apple Cinnamon Rolls with Caramel Sauce? Don’t mind if I do. The page was bookmarked, ingredients were bought, and yes we chose to stay in on a Saturday night and make them. Because we’re cool like that.
And the baking begins…
1 package active dry yeast
120 ml warm water
120 ml apple juice
55 grams caster sugar
1 large egg
1 1/2 tsp vanilla extract
142 grams butter
440 grams plain flour
2 bramley apples, peeled & thinly sliced
200 grams dark brown sugar
2 tbsp ground cinnamon
2 1/2 tbsp double cream
Making the dough:
Dissolve the yeast in 1/2 cup luke warm water for about 1 minute, stirring.
Add the apple juice, caster sugar, egg, vanilla, 28g butter and half the flour.
Beat together with a handheld mixer on low speed until combined. Add the remaining flour and stir in with a wooden spoon until the dough is no longer sticky and springs back when touched.
Transfer the dough to a lightly floured surface and knead with your hands for about 5 minutes. Make a ball with the dough and place in a lightly greased bowl, covering it with a tea towel and leaving to rise for approximately 1.5 hours.
Once risen, place the dough on a lightly floured surface and use a rolling pin to roll into a 15×9 inch rectangle.
Making the filling:
Whilst the dough is rising, melt 28g of butter in a saucepan. Add the sliced apples and cook on a low heat for about 20 minutes until the apples are very soft.
In a bowl, mix together the brown sugar and cinnamon.
Assembling and baking the rolls:
Spread 28g of melted butter over the rolled out dough and sprinkle half of the cinnamon/sugar mix over the top.
Add the apples, and the remaining cinnamon/sugar mix.
Tightly roll up the dough and cut into 15 rolls with a very sharp knife.
Place them cut side up in a greased 9×13 inch baking dish and cover with a tea towel, leaving them to rise for 1 hour.
Preheat the oven t0 190c, then bake the rolls for 25-30 minutes until lightly golden in colour.
Making the caramel sauce:
Melt 56g butter in a small saucepan.
Add the brown sugar and cream, stirring constantly over a medium heat until the sugar dissolves.
Allow to bubble for 3-4 minutes on low-medium heat.
Remove from the heat and pour over the cinnamon rolls, or for a thicker sauce leave it to cool.