CINNAMON BUNS

If there's one way to my man's heart is through either bread, cake or pastry drenched in sweet icing. 

One weekend recently I decided to treat both of us and make cinnamon rolls. I had attempted to make 'cinnamon swirls' not so long before and it turned into a complete disaster. The dough was tough, had no flavour and the final bake was nothing like a cinnamon bun or a cinnamon swirl. 

This time round I did my homework, made sure I had all of the ingredients and paid attention to what I was doing. I opted for cinnamon buns rather than cinnamon swirls which have more of pastry rather than bread base. 

Keeping my fingers crossed for good luck, they turned out perfectly. I made the rolls on a Friday evening, kept in the fridge overnight and baked in the oven the following Saturday morning. This is now my go to Saturday morning treat. 

Here's what you will need: 

For the dough: 

150ml Milk 

2oz Butter 

27oz Plain Flour 

2tsps Instant Yeast 

2oz Caster Sugar 

1/2tsp Salt 

50ml Water 

One Egg 

For the cinnamon filling 

8oz Brown Sugar 

1tbsp Ground Cinnamon 

2oz Butter

For the icing 

A little water 

2oz Icing Sugar 

Heat the milk in a small saucepan until it slowly bubbles, then remove from the heat. Mix in the butter until melted and leave to cool. 

In a large mixing bowl, combine 18oz of the flour, the yeast, sugar and salt. Add the 50ml of water, eggs and the cooled milk mixture before beating well. Add the remaining flour, a small amount at a time, until the dough is stuck together. 

Turn the dough out onto a lightly floured surface and knead well, about five minutes. Your dough is ready when it springs back when pressed lightly. 

Cover the dough with a damp cloth or tea towel and leave to rest for around 10 minutes. Meanwhile, make the filling by heating the butter in a small saucepan. In a separate bowl, mix the cinnamon with the brown sugar. 

Roll out the dough into a 12 x 9 inch rectangle, using a baking dish as a guide. Use a pastry brush to slather the dough with the melted butter and sprinkle with the cinnamon and sugar mixture. 

Roll up the dough into a sausage shape and pinch the edges to seal. Using a bread knife, cut into 8 - 10 equal size rolls and place into the baking dish. Cover with cling film and allow the dough to rise again in a warm place. This is when you can leave the dough in the fridge overnight, just make sure to leave the dough on a surface to gradually warm up the next morning for 30 minutes before baking. 

Heat the oven to 190C and bake the dough in the oven for around 20 minutes or until golden brown. Leave to cool in the dish for 10 minutes. 

Meanwhile, make your icing by mixing the icing sugar with a small drop of water until a thick but runny paste forms. Drizzle the icing over the rolls, using as much icing as you like. 

Cut a roll out of the dish and enjoy with the morning papers. Can't wait to see your successful bakes! 

Recipe adapted from The Baker Chick

Breakfast Home Ware