Glazed Cinnamon Rolls

Mrs Ribeye has arrived back from her annual parent-fest in Russia and I though I would detox her from all of the Seledka pod Suboy and other Russian culinary delights by making her some of these glazed cinnamon buns for her first breakfast back in her adopted homeland of the UK.

These rolls are not exactly traditional British fare, but there is a cinnamon roll kiosk at the Tottenham Court Road end of Oxford Street that has the most incredible aroma wafting out of it night and day, that I almost feel that the American/French/German/Who-Knows-Where smell has become as much of the authentic local landscape as my own wife.

These buns are so easy to make. I made the dough, using my No Fuss method, in ten minutes flat and then picked up Mrs Ribeye from Heathrow airport (in our lovely new car!!!!!!) while it was proving. By the time we got back, the dough was ready for flavouring and baking. Simple.

We managed to chomp four of them within five minutes of them coming out of the oven, and then ate the rest the next day split and toasted. I think they were even better as leftovers.

I have had another idea: These rolls would be great as the base for a delicious Bread and Butter Pudding - recipe to follow in the not-too-distant-future. One problem though, how am I going to make ANYTHING with the leftovers if we scoff these rolls before they've had a chance to make it into another dish? Er, make twice as many, silly! (Actually, I'm not 100% sure that that will work either).

As with most bread-y treats, these rolls are not only easy to make, but cheap too. Only 15p per roll - making the £2 per roll that the kiosk charges in Oxford Street seem like a joke, actually.

PS. Another happy 30th birthday wish to Andrea, from Mrs Ribeye and I. Your party last night was fab!

Makes 8 Cinnamon Rolls

INGREDIENTS:

Half of my Bread Dough Recipe, proved once only
50g butter or margarine, melted
100g granulated or caster sugar
1 tablespoon of ground cinnamon
50ml water

Roll out the dough to an area of 30x15cm, with a uniform 3cm thickness, and allow it to prove for a second time. After about an hour of proving, spread the dough with the butter, half of the sugar and all of the cinnamon and roll it up across the width until you have a long sausage. Cut the sausage into 8 rolls and place them cut sides up in a high-sided baking tray (see pic below). Preheat the oven to 200c. Bake the rolls for 40-45 minutes, until golden on top (if you like, you can turn the whole bunch of rolls over and leave them in the cooling oven to crisp up the bases). Mix the the remaining half of the sugar with the water and microwave it for 30 seconds to create a syrup. Glaze the rolls. Serve warm.