During winter my favourite baked treat is cinnamon buns.
I absolutely love the combination of brown sugar, butter and cinnamon in just about any dish and in the colder months when comfort food is eagerly sought, these cinnamon buns never fail to soothe me.
I first came across this recipe when I was still a child and first learning how to cook.
I found a recipe for Chelsea Buns in my Edmonds Cookbook which are similar but made with fruit.
I’ve since adapted the recipe and forgone the fruit and instead of using a sticky gelatine glaze, I top the buns with a simple glace icing.
The resulting dish is a similar concept to what is known as a “Cinnabon” in the United States.
I will warn that while this dish is not expensive to make the process is a bit involved due to the kneading process and waiting for the dough to rise or “proof” before working with or baking it.
I’ve always kneaded my bread dough by hand but if you have a kneading attachment on your mixer then by all means use that.
Trust me though, it’s worth the effort and the wait.
It starts off as a sweet bread dough which is rolled out, topped with a mixture of butter, brown sugar and cinnamon then rolled up and sliced into buns. Once the buns are baked and still warm from the oven they’re brushed with icing.
I’m seriously getting hunger pangs just thinking about it.
Cinnamon Buns Recipe
For the buns:
3.5 cups of high protein bread flour
1 tsp salt
1 cup warm water
1 tbsp white sugar
2 tsp instant dried yeast
For the filling:
100g softened butter
½ cup brown sugar
2 tsp cinnamon
For the icing:
1 cup icing sugar
1 tsp softened butter
1 tbsp water
In a small jug or bowl dissolve the white sugar in the warm water and sprinkle the yeast over it. Allow to sit for approx. 10 minutes then stir.
In a large bowl combine 3 cups of flour (leaving the remaining ½ cup for kneading) with the salt.
Make a well in the centre of the flour then pour in the yeast mixture.
Mix the flour into the well and pull the mixture together to form a shaggy dough.
Pour mixture out onto a floured board and knead for approx. 10 minutes until the dough is smooth and elastic.
Grease another bowl and place the dough inside and cover with a damp cloth, cling film or foil. Place the bowl in a warm place for approx. 30 minutes until the dough is doubled in size.
While waiting for the dough to proof, mix the first measure of butter, brown sugar and cinnamon together to form a thick brown paste.
When the dough has risen, pour it out onto a lightly floured board and roll out into a rectangular shape approx. 1 cm thick.
Spread the butter mixture over the dough leaving a 1 cm strip along one long edge.
Start rolling the dough up like a newspaper (or sponge roll) from one long edge to the other long bare edge.
Cut the roll into slices approx. 3 cm thick.
Place the buns cut side down on a lined baking tray with at least 2 cm of space apart.
Allow the buns to rise for a further 20 minutes. Meanwhile, preheat your oven to 190’c or 170’c fan forced.
Place the buns into the preheated oven and bake for 20 – 25 minutes or until the buns are puffed up and golden brown.
While the buns are baking prepare the icing. Mix icing sugar, second measure of butter and hot water together to form a smooth runny icing.
When the buns have finished baking take them out of the oven and brush or drizzle with icing.