Cinnamon Buns

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Cinnamon Buns from Pig & Pastry Cookbook
Serves: 
Makes 12

For the dough:
10g yeast
200ml milk
3 eggs, beaten 
500g flour
1 tsp salt
70g sugar
125g unsalted butter 

For the cinnamon mixture:
100g soft, not melted butter 
2 tbsp ground cinnamon
1 tbsp ground cardamom 
175g soft brown sugar

For the glaze:
125g melted butter 
375g icing sugar 
100ml evaporated milk 
1 tsp vanilla extract
1 tsp ground cinnamon

A tray of soft and doughy buns swirled with cinnamon will have everyone running for the kitchen

To make the dough, add the yeast to the milk and add the beaten eggs. Set aside. Weigh the flour, salt, sugar and diced, chilled butter into the bowl of a free-standing mixer. Start the mixture off with the paddle attachment until the butter is combined.

Switch the paddle to the dough hook, and on a low speed, add the milk, egg and yeast mixture. Keep mixing on a low speed for five to seven minutes until you have a smooth elastic dough. It should be sticky, but not too wet. If that’s the case, add a little more flour and continue kneading.

Cover and allow to prove until doubled. Then knock the dough back down, wrap and chill for an hour or two. It’ll continue rising again slowly in the fridge, so knock back down again and turn out onto a floured work top.

Roll the dough out to a large rectangle, approximately 30cm x 60cm. Spread the surface of the dough with the softened butter, then sprinkle the cinnamon and cardamom evenly across the dough. Sprinkle with the brown sugar and then start to roll the dough gently so that you end up with a 60cm-long ‘swiss roll’ of dough. Do your best to manipulate the cylinder into an even thickness, then cut the dough into 12 even slices.

Into a tray (30cm x 42cm x 3cm deep), lined with greaseproof paper, place the rolls cut-side up. Try to evenly space them in the tin as they will grow as they bake. Pre-heat the oven to 180C. Cover and leave the buns to prove until they have doubled in size. Then put them into the oven for 25 minutes, turning halfway to be sure they bake evenly.

Lift them out of the tray (still on the greaseproof paper) and leave to rest on a cooling rack.

For the glaze, simply melt the butter completely and combine all the other ingredients together. Whilst the buns are still warm and the glaze is still runny, drizzle with the glaze and allow the mix to seep in before serving.

Published in: October 2015

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