Cinnamon Rolls & Autumn Leaves 🍂| English countryside| A Very Cozy Vlog

Join me for a cosy Autumn Vlog filled with seasonal baking, beautiful countryside walks and slow autumn days by the sea. I’m making homemade cinnamon rolls from scratch for the first time, with a buttery cinnamon sugar filling and vanilla cream cheese frosting, before heading out for an autumn nature walk through a beautiful old English coastal village to enjoy the changing leaves and autumn colours.

If you enjoy cosy autumn days, seasonal baking, homemade recipes, peaceful nature walks and English countryside living, I hope you’ll enjoy spending a little time with me.

Thank you so much for watching. Subscribe for more seasonal vlogs, autumn baking and slow living. Let me know in the comments if you try the cinnamon rolls recipe – and don’t forget the egg!

Ingredients

For the dough:

¾ cup (180ml) milk
50g butter
3¼ cups plain flour (approximately 400g), set one cup of this aside
1 sachet fast-action dried yeast (7g)
¼ cup caster sugar (approximately 50g)
½ tsp salt
1 egg

For the cinnamon filling:

½ cup (120g) butter, softened
1 cup soft brown sugar
1 tbsp ground cinnamon
½ cup raisins, I used dried cranberries which worked well
½ cup chopped walnuts (optional)

Method

1. Scald the milk in a saucepan (bring almost to the boil, then remove from the heat). Add the 50g of butter and stir until melted. Leave to cool until lukewarm.
2. In a large mixing bowl, combine 2¼ cups of the flour, yeast, caster sugar and salt.
3. Whisk the egg into the cooled milk and butter mixture. Add the wet ingredients to the flour mixture and beat until combined.
4. Gradually stir in the remaining flour, a little at a time, until the dough comes together. Turn out onto a lightly floured surface and knead for approximately 5 minutes, until smooth and elastic.
5. Cover the dough and leave to rest for 10 minutes in a warm, draught-free place.
6. Meanwhile, prepare the filling by mixing together the softened butter, brown sugar and cinnamon.
7. Roll the dough out into a rectangle approximately 12 x 9 inches. Spread evenly with the cinnamon butter mixture, then sprinkle over the raisins and chopped walnuts.
8. Roll the dough up lengthways. Cut into 12 equal rolls and arrange in a greased 9 x 13 inch baking tray.
9. Cover and leave somewhere warm until doubled in size (approximately 30 minutes).
10. Bake in a preheated oven at 160°C fan for approximately 20 minutes, or until golden brown.
11. Allow to cool slightly before spreading over the cream cheese glaze.

Vanilla Cream Cheese Glaze

Ingredients:

115g full-fat cream cheese, softened
30g unsalted butter, softened
150–175g icing sugar, sifted
½ tsp vanilla extract

Method:

1. Beat the softened butter and cream cheese together until smooth.
2. Add the vanilla extract.
3. Gradually beat in the sifted icing sugar until you have a smooth, creamy consistency. Start with 150g and add a little more if you prefer a thicker glaze.
4. Spread generously over the slightly cooled cinnamon rolls.

Best enjoyed fresh and still a little warm!

#AutumnVlog #AutumnBaking #CinnamonRolls #cinnamonrollsrecipe