RECIPE | Cinnamon buns

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Cinnamon buns

Ingredients

• 600g plain flour
• 1 packet (2 tsp) active dry yeast
• 240 ml milk
• 75 grams unsalted butter
• 66g white sugar
• ½ tsp salt
• 3 eggs

Filling:

• 160g light brown sugar
• 35g plain flour
• 1 tbsp ground cinnamon
• 113g unsalted butter, cold, cut into pieces
• Single cream

Glaze: (Optional)

• 60g icing sugar
• 1 - 2 tbsp single cream

Method

1. In the bowl of an electric mixer, combine 295g flour and the yeast.
2. In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm and the butter is almost melted.
3. Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. 
4. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Then beat this mixture on high speed for 3 minutes.
5. Replace the paddle attachment with the dough hook (or knead by hand), and knead in as much of the remaining flour until you have a soft dough that is smooth and elastic (3 to 5 mins), but not sticky.
6. Shape the dough into a ball and place in a greased bowl, turning once. 
7. Cover with plastic wrap and let rise in a warm place until almost doubled (approximately 1 ½ - 2 hours).
8. Then gently punch the dough to release the air and let rest for 10 mins. 
9. To make the filling, stir together the brown sugar, flour, and cinnamon. 
10. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly.
11. Roll the dough into a 30cm square.
12. Sprinkle the filling evenly over the rolled out dough. Lightly brush one end of the dough with a little cream to seal the edges of the rolls.
13. Roll the dough to form a log, starting at the end opposite the edge you brushed with cream. Do not roll the dough too tightly or the centers of the rolls will pop up during baking.
14. Slice the log into eight equal-sized pieces. Arrange rolls in a greased glass baking pan.
15. Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls to rise, at room temperature, until almost doubled (about one hour).
16. Break any surface bubbles with a toothpick. Lightly brush rolls with cream. Bake in a 190°C oven for 25 to 30 mins or till light brown, and a toothpick inserted into one of the buns, comes out clean. If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
17. Remove rolls from oven. Brush again with cream. 
18. Cool 5 mins and then invert onto a baking rack and re-invert onto a serving plate or platter.
19. Mix the icing sugar with the cream and drizzle over the buns.
20. Serve warm or at room temperature.