Cinnamon Buns

It has taken quite a while for me to get up the courage to make Cinnamon Buns. Don’t get me wrong I love eating Cinnamon Buns but dough is my

nemesis. Back in secondary school our bread lesson in Home Economics was interrupted by a fire alarm and all our hard work was ruined. I went home with wholemeal cannon balls rather than bread rolls. I’m not usually one to be defeated so easily but it always seemed easier to buy bread rather than make it. In the 90’s I dabbled with a bread maker but it wasn’t for me, the bread just wasn’t tasty enough.

So here we are about 30 years on from that fire alarm and finally I’m giving dough another go! This time I wanted my creation to be tasty and challenging so Cinnamon Buns it is. This recipe is converted into a UK Cinnamon Bun recipe so no cups and Fahrenheit here. Just my trusty Kenwood mixer with dough hook to do all the work, a bit of luck and time…

Cinnamon Buns

For the dough:

300g Plain flour
250g Strong White Flour
240ml milk
140g granulated sugar
115g softened butter
2 eggs
14g dried easy yeast

For the filling:

100g granulated sugar
100g raisins
90g softened butter
10g ground cinnamon

For the icing:

100g sifted icing sugar
2 tablespoons  milk
1 teaspoon vanilla extract

Method

In a small milk pan heat the milk until it is lukewarm, which is 36-40c.
Pour the warmed milk into the mixing bowl, stir in the sugar and yeast until it is all dissolved.
Cover the mixing bowl with a tea towel for 10 minutes to give the yeast chance to activate, you should see some bubbles on the surface.

Using the dough hook on a slow speed add the butter and mix until it breaks down into small pieces.
Then add each egg and still on a slow speed gradually add all the flour until everything is combined.
Turn the mixer up to a medium speed and mix for 6 minutes. This saves the arduous kneeding by hand.

Lightly grease a large bowl with rapeseed oil (you can use any cooking oil) and lightly flour a surface to kneed on.
After the 6 minutes is up, turn out the dough onto the floured surface and kneed by hand for 1-2 minutes. The dough is quite wet at this stage but that is ok don’t be tempted to add more flour.
Form the dough into a ball and place into the greased bowl. Cover with a layer of greased cling film.
Put in a warm place to proof for 1-2 hours, until the dough has doubled in size.

Grease and line a 9×13 inch oven tray (I used a lasagne tin) for baking the buns in.
Once the dough has doubled in size turn it out onto a floured surface.
Using a floured rolling pin roll the dough out so it measures a 18 x 13 inch rectangle.

Spread the butter all over the dough rectangle, making sure you reach the edges.
Next sprinkle the cinnamon, granulated sugar and raisins evenly over the butter.
Tightly roll the dough along the long edge to form an 18 inch dough sausage.
Evenly cut the dough into 12 pieces and place into the prepared tin.
Space the slices evenly apart to give them space to proof again.
Cover with a layer of greased cling film and put back into a warm place for another 1-2 hours.

Preheat your oven to 180c fan and when the proofing dough has filled the pan bake for 25-28 minutes, until golden brown.

Mix the icing sugar, milk and vanilla extract together and whilst the cinnamon buns are still warm drizzle it all over the top.
Leave in the pan to cool, as they will keep their shape.

And there you have it 12 delicious Cinnamon Buns. A recipe so simple even I can do it.

Enjoy!