Cinnamon swirl buns
Recreate those delicious sticky cinnamon buns from your favourite fancy coffee shop at home. While they take a while to prep, they are absolutely worth every bite.
Makes 12
Ingredients
For the cinnamon bun dough
100g caster sugar
1 tsp salt
7g sachet instant yeast
350g plain flour or strong white bread flour, sifted. Plus a little extra for kneading
120ml water
60ml milk
50ml littleseed extra virgin British rapeseed oil (and extra for greasing your baking tin)
1 large egg
For the cinnamon bun filling
75g butter, soft enough for spreading
50g granulated or caster sugar
1 tbsp ground cinnamon
For the cinnamon bun glaze
100g icing sugar
1/2 tsp vanilla extract
2 tbsp milk
Method
1. Measure the sugar, salt, yeast and 300g of flour (set aside the other 50g) into a large bowl and mix together.
2. In another bowl, add the rapeseed oil, water and milk and mix together. Then warm the mixture in the microwave for a few seconds until lukewarm.
3. Stir the warmed wet mixture into the dry ingredients then add the egg and mix. The mixture will be sticky so add the extra 50g of flour a little at a time until you have a soft dough that can be lifted out of the bowl in one piece.
4. Dust your kitchen surface with flour and knead the dough for 4-5 minutes, until it has an elastic consistency. Put the dough to one side for 15 minutes.
5. Roll the dough into a rectangle (approx. 40cm x 25cm). Spread the butter over the surface of the dough. In a small bowl mix the sugar and cinnamon together, then sprinkle this mixture over the buttered dough. Roll the dough up lengthways so you have one long roll. Cut into 12 rolls with a knife and arrange them in a greased round baking tin with space in between each roll for them to expand.
6. Cover with a tea towel and leave to rest in a warm place for about 90 minutes until the rolls have doubled in size and the spaces in between have filled up.
7. Pre-heat the oven to 190°c or Gas Mark 5. Place the cinnamon rolls in the oven for 20-25 minutes. Once baked, remove from the oven and allow the rolls to cool a little in the tin.
8. Make the glaze by mixing the icing sugar, vanilla extract and 2 tbsp of milk. The glaze should be thin enough to drizzle over the cinnamon swirls. Once the glaze has set a little, remove from the tin, dig in and enjoy with a cup of tea.
Prep Time
2 hours |(including proving time)
Cooking Time
20—25 minutes