Cinnamon Buns
~3 hours (including rising and baking time)
Requirements
This recipe will produce 24 cinnamon buns.
- For The Dough:
- 200g Full Fat Milk
- 2 Medium Eggs
- 600g Strong White Bread Flour
- 25g Fresh Yeast (4g of instant yeast)
- 50g Caster Sugar
- 10g Salt
- 200g Unsalted Butter
- For The Filling:
- 150g Unsalted Butter
- 250g Soft Brown Sugar
- 2 Tsp Cinnamon
- For The Egg Glaze:
- 1 Egg
- 2 Tbsp Full Fat Milk
- For The Sugar Glaze:
- 100g Caster Sugar
- 100g Water
Instructions
- Step 1: Start by making the dough. Put the milk and eggs into the bowl of a food mixer then add the flour. Break in the yeast to one side of the bowl, then add the salt, sugar, and butter to the other side.
- Step 2: Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
- Step 3: Form the dough into a ball and pop it into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.
- Step 4: Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper.
- Step 5: For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough.
- Step 6: With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 24 strips each roughly 3.5cm across. Use a sharp knife to cut twice down the length of each strip to make three strands. Plait the three strands together and repeat to make 24 individual plaits.
- Step 7: Take each plait and roll it up along its length to create a knot. Grease a 12-cup muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hour.
- Step 8: Aim to have your oven at around 200°C. Brush the knots with the egg glaze and pop them into the oven to bake for 15-20 minutes until golden.
- Step 9: Meanwhile, make the sugar glaze. Put the sugar and water in a pan and bring to the boil, then turn down to a simmer until you have a light syrup.
- Step 10: Brush the baked knots with the syrup while still hot and leave to cool before devouring.