The wonderful smell of cinnamon and caramelising sugar wafting through your house is not the only bonus of these cinnamon buns. Once you try out this recipe, you will not be able to stop making these! They are perfectly soft, delicious and really fun to make, especially when you get creative with different ways of shaping them. Get your kids involved for some fun time in the kitchen! Don’t forget to check out the full video below for the step by step process.
Once you master the recipe, play around with the filling to find your perfect bun flavour. If you’re not a fan of cinnamon, try it with cardamom instead. These are lovely with chocolate, custard or caramel and a variety of other fillings so don’t be afraid to experiment!
You can also freeze these cinnamon buns for later! Just let them thaw for an hour or two on the counter or pop them in the oven for a few minutes to enjoy them fresh with a cup of coffee or tea.
For the dough
530g strong flour
250ml milk, lukewarm (below 40°C!)
100g butter, melted and cooled
25g fresh yeast (or 12g dry active yeast)
½ teaspoon salt
For the filling
150g butter, room temperature
2 tablespoons of cinnamon
Makes around 20 – 22 small buns
1. If using dry yeast, skip to step 2. Out of the ingredients for the dough, measure out 15g sugar, 62.5ml milk and 30g flour for the pre-dough. Crumble the fresh yeast into a medium jar, add the sugar, pour over the milk and mix until dissolved. Add the flour and mix again to get rid of any lumps. Cover with a tea towel and set aside in a warm place for about 20 minutes to rise.
2. If using dry yeast, mix it with the flour first and follow the instructions.
3. After the pre-dough has risen, add it to the remaining flour and mix with the rest of the ingredients for the dough, adding the butter last. Knead the dough until nice and smooth. Flour the bowl, place the dough inside and set in a warm place covered with a damp towel to double in size for about 1.5 – 2 hours.
4. In the meantime, put the filling ingredients in a bowl and beat them until you get a fluffy mixture.
5. Once the dough has risen, roll out a 14 x 24 inch rectangle. Spread the filling evenly over the filling. With the longest edge closer to you, fold the dough two thirds in and then from the top over the previous fold. Flour the dough and gently roll it out a bit. Using a sharp knife or a pizza wheel, cut the dough into half an inch to an inch thick strips. Form the buns into swirls or rosettes, depending on your preference (see the video at 10:15). Put the buns on a baking tray and cover with a damp cloth to rise for another hour.
6. Preheat the oven to 220°C. Bake for 8-10 minutes. Remember to keep an eye on them as they tend to brown quickly. Once baked, place them on a cooling rack (however, they are delicious when still hot!)
7. You can have them as is, glaze them or sprinkle them with pearl sugar.
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