It’s half term and as well as it being freezing cold outside, i’ve been struck with a cold. So the fun days out I had planned whilst the girls are off have been limited. Mischa loves to bake and not really wanting to leave the house for supplies, I had a good root around and realised I had everything stocked to make up these lovely sticky sweet buns. An activity to occupy the kids for a while and a delicious treat for us all afterwards, win-win.
Making Cinnamon buns is quick & easy, however proving time needs to be given, around an hour & a half all together not including the prep or cooking time. So if you want these as a traditional breakfast treat, you’ll need to make these up the day before. If like me, you’re not fussed when you eat them as long as its soon… well, you can make them whenever you fancy.
Here’s what you’ll need:
For the buns.
250ml of warm milk.
150g butter, 75g melted, the other half left softened.
500g bread flour (plain will work just as well.)
100g caster sugar
1 sachet (7.5g roughly) of quick yeast
225g brown soft sugar (light or dark works fine)
2 1/2 tablespoons ground cinnamon
For the icing.
2 1/2 tablespoons unsalted butter, softened
100g icing sugar
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract
And here’s what you’ll need to do.
First warm up your milk, 40 seconds in the microwave should do the trick. You dont want it bubbling hot, just warm. So if you’ve heated it up too much just leave it to cool a bit. Next, add your yeast to the warm milk, stir & set aside.
In a mixing bowl pour in your melted butter, eggs, sugar and flour, give it a quick stir before pouring in your milk/yeast. Using a dough hook attachment give it all a good mix until it’s sticky and stretchy.
Now its time to prove your dough. The best way to do this (I think it is anyway) is to put your oven at 90 C (gas mark 1/4) leave it for five minutes to heat up. Whilst your waiting, pop your dough into a lightly oiled bowl, and cover with a damp tea towel. Turn the oven off completely & put your bowl inside closing the door quickly. Leave it for an hour, it’ll rise perfectly every time.
Once your dough has risen, tip it onto a lightly floured surface, give it a good knead before rolling out into a rectangle (or a shape similar) it needs to be at least 1/4″ thick.
Once you’ve rolled out your dough, its time to make the cinnamon filling. There are two ways to do this. You can either mix your sugar and cinnamon, spread your butter over the dough first and then sprinkle over the cinnamon sugar. Or you can combine the three and spread the sugar/cinamon butter straight over. I’ve gone with the latter.
Now its time to roll. If its easier, you can pop your dough on a piece of baking paper or cling film and use that to get it rolled up nice and tight.
Once rolled, its time to slice. I’m using a bit of lightly oiled thread (dental floss works just as well) simply hook around your dough, cross the thread ends and pull tight. This will give you perfect, un-squished slices.
Next butter your baking tray and pop your sliced cinnamon buns into the tray, leaving a little room around each one. Cover with a tea towel or cloth and using the same method as before leave to prove again for half an hour.
Once your second prove has finished, your buns should look like this. Lovely big fluffy cinnamon rolls ready for the oven.
Pop them in the oven at 180 C on a high shelf for 20/25 minutes.
Whilst your buns are baking, you can whip up the icing. Combine butter, milk, icing sugar and vanilla in a bowl and give it a good mix. If you like, you can pop a bit of cream cheese in, this is how the americans do it. I prefer it this way though.
When your Cinamon buns are baked, take them out of the oven and tip them out of the tray straight away, the longer they’re left to sit, the more likely they are to stick to your tray.
Whilst they’re still warm, drizzle your icing all over them. Don’t be afraid to really slather them up.
Make a cuppa’, pull off one of those delicious brunch treats and enjoy.
Your cinnamon buns will stay fresh in the fridge for about 4/5 days (if they aren’t all eaten before then!). To reheat just pop in the microwave for 30 seconds or so.
The little woman pretends.