Cinnamon Buns
I'm not good at sharing my recipes but that's because a recipe that I have developed has taken real brain power to conjure up. Some recipes are a matter of tweaking and finding your own way of doing it, and these ones are good to share. This recipe is super easy, and if you're working in a warm kitchen or have an Aga, means you get your buns really quickly! The cinnamon buns I used to make for the shop were an enriched dough with eggs as well but this recipe means it can be plant based and also simpler which, as we find in "lockdown" and food not in such abundant supply, eggs are precious and could even constitute a whole meals so save the eggs for that!! Are you finding the children want to bake, or as happens in our house, they like the idea, watch you get all the ingredients out then they wander off and only come back to ask "when will they be ready?". The advantage of this recipe is if you are feeling a little (or A LOT) tense choose to knead by hand and the physical and therapeutic nature will ease your busy mind! Its also cheaper than therapy!
Ingredients:
For the dough:
300ml Milk or plant milk - lukewarm
25g Caster sugar
1 1/2 tsp fast action yeast
500g Strong white bread flour
1 tsp salt
85g Butter or vegan butter (I use Naturali)
Filling: 80g Butter or Vegan Butter
80g Dark Brown Muscavado Sugar
1 1/2 tsp ground cinnamon
Method:
I don't like to get my hands dirty before I have to and rubbing in is one of my least favourite things, so if you're like me, pop the flour and the butter in your mixer and "rub in" to a breadcrumb-like texture, then stir through the yeast, salt and sugar and finally add the lukewarm milk. Bring the mix together and knead to form a smooth, elastic dough. I do like to do this by hand but you can stick with the mixer if you prefer just remember to change from the K mix fitting to the dough hook.
Once you have a lovely ball of dough place it back in the bowl covering it with a plastic bag or a shower cap, pop in a warm spot and leave it to rise for about 40 minutes.
Once risen, take the dough from the bowl, don't leave any in, that will just reduce the size of the buns! Pat it down and make a rectangle about 30cm x 40cm. Spread over the soft butter, sprinkle over the sugar and then the cinnamon. Roll up lengthways, so you are left with a 40cm long roll, using a serrated knife carefully slice into 12, pop into a lined tin. You can leave room between each bun as they will rise and fill the space. Leave to prove again for about 20 minutes - again don't forget to cover with a bag, cling or shower cap to keep the moisture and heat in.
Once risen pop into the oven at 180-190, or top oven in the Aga but using the cold shelf, for about 17 minutes. Once risen, and golden brown remove from the oven.
Prepare your icing. Now you can go all out and make a cream cheese frosting but we go for icing sugar and water glaze, its quick and easy. Mix the icing sugar and water to make a smooth just pourable paste and pour over the warm buns. This will absorb in and make a nice glazed effect.
Eat as soon as you can!!
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