When you bite into a cinnamon bun, it should make your brain cells explode with happiness, and it should be so sticky, that you can’t help but lick your fingers. Well, that’s what I think, anyway.
These buns are so light and airy that I’m sure they are calorie free. (if you eat them while turning anti-clockwise and jumping on one leg) They also have such a great punch of cinnamon flavour that it qualifies them as a breakfast food.
Make up a batch on Saturday evening and let them prove in the cake tin overnight in the fridge. Hot, sticky buns for Sunday brunch, sounds incredible, doesn’t it? Almost as incredible as sleeping in my bed without sharing it with a toddler. Sigh, I can dream, can’t I?
Cinnamon Buns:
- 750ml flour
- 7,5ml salt
- 60ml castor sugar
- 100g butter (room temperature)& 100g for filling
- 15g fresh yeast
- 250ml tepid milk
- 2 eggs
Filling:
- 120g soft butter
- 60ml dark brown sugar
- 15ml cinnamon
Frosting:
- 90g butter
- 90g full-cream cream cheese
- 500ml icing sugar
- 60ml full cream milk
Cinnamon Buns:
Place flour, salt, sugar and butter into a large mixing bowl.
Dissolve yeast in milk and add eggs
Combine wet ingredients with dry ingredients and mix to a soft dough.
Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)
Place in a large clean bowl and allow to double in size (about 45 to 60 mins)
Grease a rectangular cake tin or baking tray.
On a floured surface, roll out the dough until it is about 1cm thick.
Combine all filling ingredients in a small bowl and mix well.
Spread the filling onto the rolled out dough.
Roll up the dough in a tight roll.
Cut off each end and then divide into 12 smaller lengths.
Arrange each bun in the cake tin, keeping some space around each one to allow for proving.
Prove for 30 to 40 minutes, until doubled in size.
Bake in a preheated oven at 200ºC for 15 to 20 minutes, until golden brown.
Remove from the oven and allow to cool for 10 minutes in the tin.
Frosting:
Combine the cream cheese and the butter in a medium bowl and mix well.
Add icing sugar and beat well.
Add milk and beat until smooth. Add a little more if it is not spreadable enough.
To Finish:
While the buns are still warm, spread the frosting on top, making sure to cover the entire surface of each bun.
Allow to cool or serve warm.
Cinnamon Buns:
- 750ml flour
- 7,5ml salt
- 60ml castor sugar
- 100g butter (room temperature)& 100g for filling
- 15g fresh yeast
- 250ml tepid milk
- 2 eggs
Filling:
- 120g soft butter
- 60ml dark brown sugar
- 15ml cinnamon
Frosting:
- 90g butter
- 90g full cream cream cheese
- 500ml icing sugar
- 60ml full cream milk
Cinnamon Buns:
- Place flour, salt, sugar and butter into a large mixing bowl.
- Dissolve yeast in milk and add eggs
- Combine wet ingredients with dry ingredients and mix to a soft dough.
- Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)
- Place in a large clean bowl and allow to double in size (about 45 to 60 mins)
- Grease a rectangular cake tin or baking tray.
- On a floured surface, roll out the dough until it is about 1cm thick.
- Combine all filling ingredients in a small bowl and mix well.
- Spread the filling onto the rolled out dough.
- Roll up the dough in a tight roll.
- Cut off each end and then divide into 12 smaller lengths.
- Arrange each bun in the cake tin, keeping some space around each one to allow for proving.
- Prove for 30 to 40 minutes, until doubled in size.
- Bake in a preheated oven at 200ºC for 15 to 20 minutes, until golden brown.
- Remove from the oven and allow to cool for 10 minutes in the tin.
Frosting:
- Combine the cream cheese and the butter in a medium bowl and mix well.
- Add icing sugar and beat well.
- Add milk and beat until smooth. Add a little more if it is not spreadable enough.
To Finish:
- While the buns are still warm, spread the frosting on top, making sure to cover the entire surface of each bun.
- Allow to cool or serve warm.
