Cinnamon Buns

After last weeks baking challenge, Chocolate éclairs went so well, I thought I have to give myself more of a challenge this week!! What is on my list of to-do recipes that would bring me to a new level of achievement if successful and this Cinnamon Bun recipe which involves yeast and layering seemed to fit the bill perfectly x

Ingredients:

for the dough:

  • 600g flour
  • 100g sugar (I used caster)
  • 0.5 teaspoon salt
  • 21g (3 sachets) of easy-blend yeast or 45g fresh yeast
  • 100g butter 400ml milk
  • 2 eggs

for the filling:

  • 150g soft, unsalted butter
  • 150g  sugar
  • 1.5 teaspoons cinnamon
  • 1 egg, beaten, to glaze

And 1 roasting tin approximately 33cm x 24cm or large brownie tin, lined with baking parchment bottom and sides.

Method:

Preheat the oven to 230○C/ Gas mark 8.

Combine the flour, sugar, salt and yeast in a large bowl. Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until it’s smooth and springy. Form into a ball, place in an oiled bowl, cover with clingfilm and leave to rise for about 25 minutes.

Take one-third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50 x 25cm. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Cut the roll into 2cm slices which should make about 20 rounds. Sit the rounds in lines on top of the dough in the tin swirly side up. Don’t worry if they don’t fit snugly together as they will swell and become puffy when they prove. Brush them with egg and then let them rise again for about 15 minutes to let them to get duly puffy.

Put in the oven and cook for about 20 -25 minutes, by which time the buns will have risen and will be golden-brown in colour. Don’t worry if they catch in places – see mine in the pictures. Remove them from the tin and leave to cool slightly on the rack -it’s just to pick up the whole sheet of parchment and transfer them like that – before letting people tear them off, to eat warm.

It’s worth adding the don’t keep long, best eaten same day!!! x

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6 thoughts on “Cinnamon Buns

  1. ‘When they’re black they’re ready’…now where have I heard that before? hmmm…. ah yes! your mother’s apron strings!

  2. Pingback: Easy Sunday Morning Cinnamon Rolls | antoinetteonline

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