CINNAMON BUNS

CINNAMON BUNS

INGREDIENTS

FOR THE 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 Cold Pressed Rapeseed Oil
  • 1 large egg

FOR THE CINNAMON FILLING

  • 75g butter, softened for spreading
  • 50g granulated or caster sugar
  • 1 tbsp ground cinnamon

FOR THE GLAZE

  • 100g icing sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp milk

METHOD

  1. Add the sugar, salt, yeast and 300g of the flour to a large bowl and mix together. Keep the remaining 50g of flour to one side.
  2. In a separate bowl, mix together the Littleseed Rapeseed Oil, water and milk. Warm in the microwave for a few seconds until just lukewarm.
  3. Stir the warmed liquid into the dry ingredients, then add the egg and mix. The dough will be sticky, so add the remaining 50g of flour a little at a time until you have a soft dough that can be lifted from the bowl in one piece.
  4. Lightly flour your work surface and knead the dough for 4–5 minutes, until smooth and elastic. Leave to rest for 15 minutes.
  5. Roll the dough into a rectangle, roughly 40cm × 25cm. Spread the softened butter evenly over the surface.
  6. Mix the sugar and cinnamon together in a small bowl, then sprinkle evenly over the buttered dough.
  7. Roll the dough up lengthways to form one long roll. Cut into 12 pieces and arrange in a greased round baking tin, leaving a little space between each one to allow them to rise.
  8. Cover with a clean tea towel and leave in a warm place for around 90 minutes, or until the buns have roughly doubled in size and the gaps between them have filled.
  9. Preheat the oven to 190°C / Gas Mark 5.
  10. Bake for 20–25 minutes until golden. Remove from the oven and allow the buns to cool slightly in the tin.
  11. To make the glaze, mix together the icing sugar, vanilla extract and milk until smooth and thin enough to drizzle.
  12. Drizzle the glaze over the cinnamon buns. Leave it to set slightly, then remove from the tin and serve.

GOOD TO KNOW

Soft, sticky and best eaten slightly warm with a cup of tea.

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