The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own


Chelsea buns (cinnamon rolls)

For bread making you need a warm environment. I place my glass bowls in the oven at its lowest setting, to warm the flour, activating the yeast, and for the first rise.

50g butter
275mls milk
2 tbsp sugar
3 1/2 c flour – unbleached or high grade, warmed
1 tsp salt
3 tsp Tasti yeast
1 egg

In a bowl mix together
1/4 c sugar
1 tsp ground cinnamon
1 tbsp butter, melted
1/4 c raisins (optional)

1 c sifted powdered sugar
1 1/2 tbsp milk
1/2 tsp vanilla

In a pot melt the butter, add to this the sugar, and the milk, heat till luke warm.
Place in a warm small bowl, sprinkle yeast on top, knock below the surface. Set aside for 10-15 mins till this is frothy.
Place flour, and salt, in a large warmed glass bowl, mix. Make a well.
Pour the milk, yeast mix in the flour well.
Using a dinner knife slowly work in the ingredients in the bowl working from center to outside, till it is worked in. Add more tepid milk if necessary.
Tip on to floured bench and knead for four to five minutes, don’t hesitate to add more flour, your dough should not be sticky, nor dry.
Place in a large greased bowl (glass). Cover bowl with cling wrap and let rise in a warm area till it has doubled in size, approximately half an hour.
Roll into a rectangle about 20cm x30cm. Spread with your filling.
With longest side facing you, roll up the dough into a log shape, pinching it to seal.
Cut the dough into 12 even sized pieces and place them into a tin & leave to double in size.
Bake 190°C for 15-20 minutes until golden brown and hollow sounding.
Ice while warm.

Combine powdered sugar, milk and vanilla in small bowl until smooth. Spread mixture over rolls. Serve warm.