Cinnamon Buns

One of the many things that my flatmates at Uni have in common apart from a love of dancing, partying and Bibi's cupcakes is anything we can bake together so when Millie suggested making Cinnamon Buns just like her mum used to we jumped at the chance. Here is the recipe we used and a picture of the buns. Despite the time it takes to let the dough prove and the number of steps this recipe is relatively simple and the cinnamon butter which acts as the centre of the dough is really delicious!

For the dough

• 500g/1lb 2oz strong white flour
• 1 tsp salt
• 50g/1¾oz light brown sugar
• 15g/1oz fresh yeast or 1½ tsp dried yeast
• 75g/3oz butter, softened
• 200ml/7fl oz milk
• 2 free-range eggs
•  

For the filling

• 100g/3½oz light brown sugar
• 1½ tsp ground cinnamon
• 100g/3½oz butter, softened, plus extra for greasing

For the syrup

• 50g/2oz icing sugar
• 1 tbsp water

Preparation method

1. Mix together the flour, salt and sugar in a bowl. Crumble in the fresh yeast (or stir in the dried yeast). Rub the softened butter into the flour mixture with your fingertips until there are no large lumps of butter. (It does not have to be as fine as breadcrumbs, as you would do with a crumble.)
2. Make a well in the flour mixture. Pour the milk into the well and crack in one egg. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough - if it feels a little wet and sticky, don't panic. Keep mixing and the flour will absorb the liquid.
3. Turn the dough out onto a clean surface and knead for 10 minutes or until the dough is smooth and elastic. Cut a small piece off and stretch the dough as thin as you can – if you can see light shining through the dough and you can see the shadow of your fingers held behind the thinnest part, it is ready.
4. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 80-90 minutes.
5. In a small mixing bowl, beat the sugar and cinnamon into the softened butter with a fork until well combined. Set aside.
6. Lightly grease the base and sides of a deep roasting tin roughly 34x24cm/13x9in with butter and line with baking parchment.
7. When the dough has nearly doubled in size, tip it out of the bowl and knock the air out. Roll the dough into a rectangle, the thickness of a pound coin. The long side of the rectangle should be about 30cm/12in long.
8. Spread the cinnamon paste over the surface of the dough, ensuring the paste reaches all the edges.
9. Starting with a long side of the rectangle, roll the dough up into a sausage shape. Flour the work surface and lay the rolled dough on top of the flour before cutting into rolls into 12 equal slices.
10. Place the slices side by side, with the spiral facing up, into the lined roasting tin. Cover with a damp tea towel and leave to prove again for about 45 minutes.
11. Preheat the oven to 200C/400F/Gas 6.
12. When the buns have risen and feel springy to the touch, they are ready to bake. Beat the remaining egg and egg yolk together in a small bowl, and brush the tops of the buns with egg glaze. This will give the buns a shine and lovely colour.
13. Bake the buns at 200C/400F/Gas 6 for 10 minutes and then lower the oven temperature to 180C/350F/Gas 4. Cook for a further 20 minutes.
14. While the buns are baking, make the syrup. Mix the sugar and water into a paste.
15. When the buns have finished baking, remove them from the oven and brush with the syrup.
 
 

 

Enjoy xx