My favorite breakfast , brunch , snack , thing to bake…. just my favorite.
Now don’t get me wrong they take some prep , but they are so so worth it and once you’ve made them once it just gets faster.
Im sharing to alternative toppings , let me know which you preffer.
INGREDIENTS
For the Dough
- 240 ml Milk
- 140 g Granulated Sugar
- 2 Packs of Easy Yeast 14g
- 115 g Butter at room temperature
- 2 medium Eggs
- 400 g Plain Flour
- 300 g Strong White Flour
For the Filling
- 90 g Butter at room temperature
- 100 g Granulated Sugar
- 1½ tbsp Ground Cinnamon
For the Icing
- 100 g Icing Sugar
- 1 tsp Vanilla Extract
- 2-3 tbsp Milk
For the topping / alternate
- 1 pack soft cream cheese
- 1 tsp Vanilla Extract
- 300g icing sugar
How too :
For the Dough
- In a small pan warm the milk until it’s warm but not boiling. Pour the milk into a large bowl.
- Add the sugar and yeast to the milk and gently stir with a spoon until the sugar has dissolved. Cover the bowl with a tea towel and let the mixture sit until the yeast is foamy – this should only take 5-10 minutes.
- Using a dough hook (or a spoon if not using an electric mixer) beat in the butter on a low speed until it has broken into little pieces.
- Still on a low speed, add the eggs one at a time. Then gradually add the flour.
- Once all ingredients are added, beat on a medium speed until you have a soft dough – about 6 minutes. (If you are not using a mixer you can knead the dough by hand for this step). You want to keep mixing until the dough comes away clean from the side of your mixer. Depending on the size of your eggs you may need more flour , if so add alternate spoons of plain / bread flour.
- Transfer the dough to a lightly floured surface and knead it by hand for 1 minute. Form the dough into a ball and transfer into a lightly greased bowl and cover loosely with a piece of lightly greased cling film. Leave to rise in a warm place until it has doubled in size (around 1 to 2 hours).
- Lightly grease a baking tray with butter and line with grease-proof paper – a 9×13 inch tray is perfect. I also love to use round pie dishes, especially my falcon one HERE.
- Once your dough has doubled in size, turn it out onto a lightly floured surface and using a rolling pin, roll it into a rectangle around 13×18 inches in size. It’s important to make sure your dough is of even thickness all over to ensure you have nice neat buns.
For the Filling
- Spread the butter over the dough (I find using my fingers to be the easiest way to do this!) right up to the edges.
- In a small bowl, mix the sugar and cinnamon together and then sprinkle evenly all over the buttered dough. i tend to save a tablespoon or so to sprinkle on the top as it adds such a lovely crunch.
- Roll the dough tightly and evenly to create a 18 inch sausage. Cut the sausage into 12 individual rolls – I tend to cut in half, quarters and then thirds to make sure I get even rolls. Arrange the rolls in your pre-prepared tray and cover loosely with lightly greased cling film.
- Leave to rise in a warm place for 1-2 hours until they look light and puffy.
- After your buns have gone through their second rise, remove the cling film and place the tray in a pre-heated oven at 180°c and bake for around 20 minutes until golden brown.
For the Icing
- Mix together the icing sugar, vanilla extract and milk to create the icing. You can add more or less milk depending on your personal preference.
- Spread evenly across the buns shortly after the come out the oven. Leave your cinnamon buns to cool a little until they are just warm and enjoy.
- For the frosting version mix your ingredients together until well combined and spread on top.
