Cinnamon buns

Cinnamon buns

By
From
Eat This, My Friend
Makes
9–12 buns
Photographer
Jade O'Donahoo; Huw Rogers

This is the kind of baking project I find myself immersed in on a cold, rainy day. The whole house fills with the scent of sweet spices, which is comforting in the heart of winter.

Ingredients

Quantity Ingredient

Dough

Quantity Ingredient
14g dried yeast
80g caster sugar
250ml milk, warmed
600g strong flour
2 eggs
115g butter, melted
1 teaspoon salt

Filling

Quantity Ingredient
100g butter
100g soft brown sugar
2 teaspoons ground cinnamon

Glaze

Quantity Ingredient
1 egg, beaten

Method

  1. To make the dough, add the yeast and a tablespoon of the sugar to the warmed (not hot) milk. Stir then leave to activate for 5 minutes.
  2. Using a stand mixer with a dough hook attachment, combine the remaining dough ingredients with the yeast mixture and mix on a medium speed for about 10 minutes.
  3. When you have a nice smooth ball of dough, transfer to a lightly oiled bowl and cover with a tea (dish) towel. Set aside in a warm place for an hour or two, or until the dough has doubled in size.
  4. While the dough is resting, prepare the filling by combining the ingredients and beating until smooth. Set aside.
  5. Preheat the oven to 200°C.
  6. Turn the dough out onto a floured work surface and knead for a minute or two. Roll out a 30×30 cm square. Spread the filling over the dough using a spatula, then roll the dough into a swiss (jelly) roll shape. Cut the roll into 4 cm rounds and place them snugly on a greased baking tray, cut side up. Leave to sit and prove for about 20–30 minutes in a warm place, covered with a tea (dish) towel.
  7. Using a pastry brush, glaze the top with the beaten egg then bake in the oven for about 20 minutes, or until risen and golden brown.
  8. Serve warm or at room temperature. The buns are best eaten the day they are made but can be stored overnight in an airtight container at room temperature.
Tags:
Vegetarian
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