Soft, fluffy cinnamon rolls with a quick microwave prove and a lemon icing drizzle — finished in the BRUNO Compact Glass Air Fryer. A cosy bake that’s far simpler than it looks.
Ingredients
- Dough: 160g strong (bread) flour
- 40g plain flour
- 25g caster sugar
- 3g salt
- 3g dried yeast
- 120g milk
- 20g unsalted butter
- Filling: 15g caster sugar
- 2g ground cinnamon
- 10g unsalted butter, to brush
- Icing: 40g icing sugar
- ½ tsp water
- ½ tsp lemon juice
Method
- Melt the 20g butter and warm the milk to body temperature, then mix the two together.
- In a heatproof bowl, combine the flours, sugar, salt and yeast. Add the milk-butter mix and stir with a spatula until no dry flour remains.
- Bring the dough together in the bowl, cover loosely with cling film, microwave at 200W for 30 seconds, then leave in the microwave for 25–30 minutes to prove.
- Turn out, knock back the air and shape into a ball. Seam-side down, roll out to a 20×30cm rectangle.
- With a short side facing you, brush the 10g butter over the dough (leaving 5cm clear at the far edge) and sprinkle over the mixed cinnamon sugar. Roll up away from you and seal the seam firmly.
- Cut into 4, place cut-side up in muffin moulds and press down to about 3cm high. Mist with water, cover loosely, microwave at 200W for 30 seconds, then rest 15–20 minutes for the second prove.
- Place in the glass basket and set into the unit. Select the “Frozen food” menu (180°C / 15 min) and press start.
- Remove with the mesh plate and leave to cool. Mix the icing ingredients and drizzle over the cooled rolls.
Tip. First prove is ready when a floured finger pressed into the centre leaves a hole that springs back only slightly. Second prove is ready when the dough has grown to about 1.5 times its size.
