27th April 2022

Cinnamon buns to die for

I made these in the “great Corona virus bake-off” of 2020 and come back to them again and again because they really are that good.

Cinnamon Buns to Die For

Julie Donald

Absolutely THE best cinnamon buns

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Prep Time 30

Cook Time 45

Rising time 3

Total Time 4 15

Course Baking

Ingredients

Dough

250 ml milk
60 ml sugar
10 g instant yeast one sachet
60 ml butter melted
750 ml flour plus a little extra for rolling
5 ml salt

Filling

100 ml brown sugar
10 ml cinnamon 60
60 ml butter soft

Icing

100 g cream cheese
125 ml icing sugar
5 ml vanilla essence
5 ml lemon juice optional

Instructions

Warm the milk and sugar to body temperature and add the yeast. Leave for about 15 minutes to activate the yeast. Add the melted butter, flour and salt and mix the dough until it comes together. Turn out onto a lightly floured surface and knead until smooth. Place dough in an oiled bowl and cover with damp cloth. Set aside in a warm place to rise (it should double in size).
OR (if using electric mixer) Warm the milk and sugar to body temperature and add the yeast. Leave for about 15 minutes to activate the yeast. Add the melted butter, flour and salt and mix the using the dough hook until it comes together on low speed. Turn up the machine to a medium speed and knead with dough hook for about 5 minutes (until the dough starts to climb up the hook). Once smooth place dough in an oiled bowl and cover with damp cloth. Set aside in a warm place to rise (it should double in size).
OR (if using a bread machine) place all ingredients in machine and set to "dough" function. (this will warm, mix, knead and allow dough to rise)
Once dough has doubled in size, turn it out onto a floured surface and roll out into a large rectangle (35cm x 25cm). As you roll it, push and pull the edges to maintain a good rectangle shape and place it with the long sides at the top and bottom (landscape orientation).
Mix the butter, sugar and cinnamon together to make a soft spreadable mixture.
Spread the cinnamon, sugar, butter over the dough, leaving a 2cm edge at the top of the rectangle. On all the other sides go as close to the edge as possible. Lightly brush a little water along the 2cm edge to help it to stick once rolled up.
Roll the dough up, from the bottom and roll the whole sausage a little bit to help seal the edge. Neaten the edges by trimming off if needed. Slice your roll into even slices (9 or 10 slices)
Prepare oven tray by greasing it will or lining with baking paper. If using a rectangular oven tray (30x20cm) cut 10 slices and place them 2x5. If using a square cake tin (23cmx23cm) cut 9 slices and place them 3x3. Leave space between the buns and the edge as they will rise.
Cover the tray with a damp tea towel and leave to rise (the buns should double in size again). The buns can be placed in the fridge overnight at this stage if you want to bake them off fresh for breakfast. If refrigerating cover with cling film.
Bake at 180°C for about 25-30 minutes. The buns should be browned and cooked through.