Cinnamon Buns
Take you brunch to the next level with some homemade cinnamon buns! These are way nicer than shop-bought ones, and perfect for days when you want to do a bit of baking at home.
Makes: 9-10
Prep: 2-3 Hours
Baking Time: 20-25 Minutes
Ready In: 3-4 Hours
For The Dough
- 300ml full-fat milk
- 40g unsalted butter
- 500g Strong White Bread Flour (plus more for dusting)
- 10g Instant Yeast
- 1 Large Egg, beaten
For The Filling
- 25g unsalted butter, unsalted
- 150g light brown sugar
- 1-2 tbsp ground cinnamon
For the Icing:
- 150g Icing Sugar
- Lemon Juice from 1 lemon
- Melt the butter in the milk by heating it gently on a low heat n a saucepan- you want the butter to melt, but the milk to only get lukewarm, so don't let the milk boil
- In a large bowl, add the flour, yeast, egg and your milk mix. Mix it together with your hands until you get a rough dough.
- Flour a clean work surface, then tip the dough out onto it. Knead the dough for 5-10 minutes, until you get a soft, smooth ball, and it does not feel wet. You may need to add a little more flour to the worksurface if you feel like it is too wet initially.
- Put the dough into a lightly oiled bowl (I use olive oil), cover it with a tea towel, and leave it to rise for 1-3 hours. It should at least have doubled in size. Meanwhile, line a roasting tin with baking paper.
- Tip the dough onto a floured surface, and gently roll out into a rectangle roughly 5mm thick, using a rolling pin. Using a pastry brush, brush the dough all over with the melted butter, then evenly sprinkle over the sugar.
- Rolling from the longest side, roll the dough into a tight spiral and then cut into 9-10 slices using a sharp knife. Place the spirals into the roasting tin- I think this looks best going 3X3 in the tin, side by side. Leave a space between each bun so they have room to rise. Cover the tin with a tea-towel and leave to rise for a further 30 minutes. Meanwhile, preheat the oven to 190C/ 170 C Fan/ Gas 5.
- Bake the buns for 20-25 minutes, until they are golden-brown. Cool on a wire rack.
- To make the lemon icing, slowly mix in the lemon juice into the icing sugar until you get a thick but easy to drizzle icing. Using a spoon, gently drizzle the icing in thin lines over the top of the buns to decorate.
Method
- Melt the butter in the milk by heating it gently on a low heat n a saucepan- you want the butter to melt, but the milk to only get lukewarm, so don't let the milk boil
- In a large bowl, add the flour, yeast, egg and your milk mix. Mix it together with your hands until you get a rough dough.
- Flour a clean work surface, then tip the dough out onto it. Knead the dough for 5-10 minutes, until you get a soft, smooth ball, and it does not feel wet. You may need to add a little more flour to the worksurface if you feel like it is too wet initially.
- Put the dough into a lightly oiled bowl (I use olive oil), cover it with a tea towel, and leave it to rise for 1-3 hours. It should at least have doubled in size. Meanwhile, line a roasting tin with baking paper.
- Tip the dough onto a floured surface, and gently roll out into a rectangle roughly 5mm thick, using a rolling pin. Using a pastry brush, brush the dough all over with the melted butter, then evenly sprinkle over the sugar.
- Rolling from the longest side, roll the dough into a tight spiral and then cut into 9-10 slices using a sharp knife. Place the spirals into the roasting tin- I think this looks best going 3X3 in the tin, side by side. Leave a space between each bun so they have room to rise. Cover the tin with a tea-towel and leave to rise for a further 30 minutes. Meanwhile, preheat the oven to 190C/ 170 C Fan/ Gas 5.
- Bake the buns for 20-25 minutes, until they are golden-brown. Cool on a wire rack.
- To make the lemon icing, slowly mix in the lemon juice into the icing sugar until you get a thick but easy to drizzle icing. Using a spoon, gently drizzle the icing in thin lines over the top of the buns to decorate.
Ingredients
For The Dough
- 300ml full-fat milk
- 40g unsalted butter
- 500g Strong White Bread Flour (plus more for dusting)
- 10g Instant Yeast
- 1 Large Egg, beaten
For The Filling
- 25g unsalted butter, unsalted
- 150g light brown sugar
- 1-2 tbsp ground cinnamon
For the Icing:
- 150g Icing Sugar
- Lemon Juice from 1 lemon
Additional Information
These are best eaten within 24 hours but will keep in an airtight container for up to 72 hours.
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