Cinnamon Buns

Name: Cinnamon Buns
Cuisine: British
Ingredients: 300 ml whole milk; 25 cardomom pods; 50 g butter; 425 g plain flour; 7 g fast action yeast; 60 g caster sugar; 1/4 tsp fine salt; 1 egg, beaten lightly; Oil, to grease; For the filling; 75 g butter, softened; 50 g dark brown sugar; 2 tsp cinnamon; 1/2 tsp salt

Joanne @JoanneinBath

Bath, UK

We ate these for breakfast when we were in Copenhagen a couple of years ago, and you can also get them from IKEA in the UK, but I have to say these big pillows of soft sweet spicy bunniness are completely different to anything you can buy in a bag!

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Ingredients

300 mlwhole milk
25cardomom pods
50 gbutter
425 gplain flour
7 gfast action yeast
60 gcaster sugar
1/4 tspfine salt
1egg, beaten lightly
Oil, to grease
For the filling
75 gbutter, softened
50 gdark brown sugar
2 tspcinnamon
1/2 tspsalt

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Steps

1

Warm the milk in a small pan together with the ground cardamom seeds (I ground these in a pestle and mortar). Add the butter and let it melt, then transfer to a jug or bowl and set aside to cool. In a large bowl mix together the flour, yeast and sugar. When the milk has cooled to blood temperature, add it with the beaten egg to the flour mixture and combine to make a soft dough.
2

Tip out onto an oiled or floured surface and knead for about 6 minutes until smooth and soft, it might be quite wet at first but keep kneading. Place the dough in a lightly oiled bowl, cover and leave for 30 minutes until doubled in size.
3

Butter a high-sided 23cm cake tin. I used a loose-bottomed one, which was a slight disaster as a lot of the lovely cinnamon butter then escaped and made a mess of the oven, so if you also only have loose-bottomed tins, line it with baking parchment.
4

Mix together the butter, sugar, cinnamon and salt for the filling to make a smooth paste.
5

Tip the risen dough out, knead lightly, and then roll it out into a rectangle, the recipe I was using said dimensions should be 34cm by 24cm, but I'll make it longer than that next and make more, smaller, buns.
6

Spread the dough with the cinnamon butter, then roll it up lengthways to make a swiss roll shape. Trim the ends, then cut it into 8, or if you've made a longer roll, 10 or 12.
7

Place the pieces into the cake tin, cover again and leave to prove for another 30 minutes. Preheat the oven to 200C.
8

When the buns have risen again, brush the tops with a little milk and sprinkle on some demerara sugar and cinnamon. Bake for 25 minutes until golden on top.
9

Allow to cool, then tear apart and eat while still fresh and slightly warm. Best shared with friends so you don't end up looking like a cinnamon bun.

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Cooksnaps

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Joanne @JoanneinBath

on September 10, 2016 18:37

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.