Cinnamon Buns

Cinnamon Buns

Fluffy, soft and delicious Cinnamon Buns. Prepared in a Swiss roll tin, cut and sliced before baking - these sweetly spiced cinnamons buns are a wonderful anytime snack. You'll never go back to another cinnamon bun recipe after these!

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Ingredients

  • 300g Wessex Mill Strong White Bread Flour
  • 1 tbsp caster sugar
  • 2 tsp quick yeast (we like to use Doves Farm)
  • 25g butter
  • 150ml milk
  • 1 egg
  • 125g soft brown sugar
  • 3 tbsp cinnamon
  • ¼ tsp salt
  • 75g icing sugar
  • 2 tsp milk
  • 1 tsp vanilla extract
  • plus flour, for dusting
  • plus butter, for tray

Equipment

  • 1 x large baking tray
  • 2 x mixing bowls
  • 1 x saucepan

Method

180°C, Fan 160°C, 350°F, Gas 4

  • Measure the flour, sugar and yeast into a mixing bowl and stir to combine.

  • Put the butter into a saucepan over a gentle heat until melted then remove from the heat and add the milk and egg and mix well.

  • Pour the milky mix into the mixing bowl, stir into a dough and knead for 100 presses without adding flour.

  • Invert a bowl over the dough bowl and leave in a warm place to double in size, about 2-4 hours depending on the room temperature.

  • Rub some butter around the inside of a large baking tray or insert a baking liner.

  • Measure the brown sugar, cinnamon and salt into a bowl and mix well.

  • Dust the worktop with flour and tip the dough into the middle.

  • Sprinkle flour over the dough and press or roll it into a 40x30cm/16×12” inch rectangle.

  • Brush all the edges with water then spread the cinnamon and sugar mix over the dough.

  • Gently lift up the 30cm/12” side of dough and roll up the dough tightly, like a Swiss roll.

  • Using a sharp knife cut the dough roll into 10 equal slices.

  • Lay the slices flat on the baking tray, spacing them well apart.

  • Using the palm of your hand gently flatten each bun until 7.5cm/3” inch in diameter.

  • Leave the buns to rise in a warm draft free place to roughly double in size, about an hour.

  • Pre-heat the oven 20 minutes before you are going to bake.

  • Bake for 12-15 minutes.

  • Measure the icing sugar into a mixing bowl, add the milk and vanilla extract and stir to make the icing. Drizzle the icing in zig sags over the cinnamon roll buns.

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