Mini rolls with nuts and cinnamon


4 cups plain flour
¼ cup sugar
2 sachets dry yeast (14g, ½ oz)
1 tsp salt
300ml cream (approx. 1¼ cup)
¼ cup milk
2 tbsp melted butter (28g)
1 egg
2 tbsp butter (28g)
¾ cup brown sugar, packed
2 tbsp cinnamon
pinch salt
½ cup finely chopped walnuts

  1. In the bowl of your stand mixer, combine the flour, sugar, salt and dry yeast. Mix on a low speed with a dough hook for a minute.
  2. Combine the butter, cream and milk in a medium saucepan over a low heat until the butter is melted and the mixture is just warm.
  3. Add the warm cream mixture and the egg to the dry ingredients, and knead with the dough hook, on a low speed, for about 10 minutes, until smooth and elastic.
  4. Transfer the dough to a lightly greased plastic or ceramic bowl.
  5. Loosely cover with lightly greased plastic wrap and a tea towel and leave in a warm place for about an hour, or until doubled in size.
  6. Knock down the dough with your fist and knead by hand for about a minute.
  7. Roll the dough out into a 60 x 30 cm rectangle.
  8. Combine all the ingredients for the filling in a small bowl and spread them evenly over the dough.
  9. Roll up the dough, starting from the long side, so you end up with a log that is 60cm long.
  10. Grease and line a deep 9 x 13 inch tray with baking paper.
  11. Cut the cinnamon log into 24 even pieces and arrange in the baking tray, spacing them out evenly (a 4 x 6 arrangement works well).
  12. Cover loosely with lightly greased plastic wrap and a tea towel and allow to rise in a warm place for about half an hour, or until doubled in size.
  13. Meanwhile, preheat your oven to 180 C (350 F).
  14. Bake the cinnamon rolls for about 20 minutes, or until lightly golden.