Cinnamon Buns

As I have been doing lots of yeast recipes in the past few weeks when I was sent this lovely recipe for cinnamon buns I knew I had to try it out.

A mixture of strong and plain flours is used and this makes the dough softer and a little harder to handle. After the first rising the dough is NOT knocked back but just used as it is to make the rectangular shape. Putting the buns into a deep foil lined roasting tin helps to let them rise into shape. They come out very soft and fluffy.

Ingredients – dough

  • 250g strong flour
  • 250g plain flour
  • Half a tablespoon of dried yeast
  • 50g butter
  • 50g granulated sugar
  • 1 egg – beaten
  • Around 330ml milk

Ingredients – cinnamon mix

  • 40g butter – softened
  • 1 & 1/2 tablespoons demerara  sugar
  • 1  teaspoon ground cinnamon

Method

  • Line a roasting tin with foil taking it all up the sides.
  • Warm a little of the milk and add the yeast.
  • Leave for around 10 minutes.
  • Mix the flours together.
  • Rub the butter into the flour – like breadcrumbs.
  • Add the sugar.
  • Make a well in the centre and pour in the yeast mixture.
  • Add the beaten egg
  • Slowly add the milk – you might not need all of it.
  • Use a knife first to start to bring everything together
  • Then use your hands and form a soft dough ball.
  • Knead the dough on a lightly floured surface for at least 5 minutes – even up to 10 minutes.
  • Place the dough into a bowl, cover (a disposable shower cap is good) and leave to rise until the dough has doubled in size.
  • Mix up the cinnamon mixture in a small bowl.
  • Turn the dough out onto a lightly floured board.
  • DO NOT KNOCK BACK THE DOUGH.
  • Using you fingers gently flatten and shape the dough into a rectangle.
  • Cover the dough with the cinnamon mixture.
  • Roll into a log.
  • Slice into thick pieces.
  • Place the pieces into the tin.
  • Cover and leave to rise.
  • Pre-heat the oven to GM6 – 200°C
  • Once all the pieces are touching put in the hot oven.
  • Bake for around 20 mins – check and maybe cover after 15mins.
  • leave to cool in the tin on a cake grid.
  • Dizzle with lemon icing  or dust or dust with icing sugar.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

6 thoughts on “Cinnamon Buns”

  1. I saw you needed an egg in the ingredients but didn’t see it referred to in the instructions should I have put it in with the milk?

    Like

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