Cinnamon Buns
These are everything you want in a cinnamon bun, soft and fluffy, sweet but not sickly sweet and the option of a slow overnight rise so they can be devoured fresh for breakfast or morning tea.
Cinnamon Buns
Serves 12-15
INGREDIENTS
300ml warm milk
5 tbs caster sugar
7g active dried yeast
70g unsalted butter, melted and cooled slightly
1 large egg
530g bread flour (recommended for ultimate fluffiness) or all-purpose flour *
1 tsp salt
Filling:
85g butter (softened at room temp)
4 tbs raw sugar
1.5 tbs ground cinnamon
*extra needed for rolling out dough
Icing sugar to dust
Pour the warm milk into a bowl of an electric mixer and whisk in the sugar until combined. Sprinkle over the yeast and allow to activate for 5 minutes.
Add the melted butter and egg, stirring well to combine.
Add half the flour and salt and using a spatula fold in, until combined. Add the remaining flour and knead using a dough hook attachment for 8 minutes on medium speed. The dough should be smooth but sticky and coming away from the sides of the bowl.
Transfer the dough to a large, lightly oiled bowl and cover with a tight fitted lid or plastic wrap. Allow to rise in a warm place for 1 to 1.5 hours or until doubled in size.
To prepare the filling, blend together the softened butter, sugar and cinnamon to a spreadable consistency.
Line a baking pan (30cm x 28cm) with baking paper.
Lightly flour a large silicone mat or bench. Knock out the air of the dough with your fist and transfer to the floured surface. Roll out it out into an approximate 55cm x 38cm rectangle. Ensure that your dough is not sticking as you roll the dough out, extra dusting with flour may be required!
Using a knife or a flat spatula spread the filling mixture evenly over the dough.
Starting from the 38cm end roll tightly and evenly into a log, seam side down. Slice in half and half again. Cut dough into 12 or 15 equal slices (depending on how big you want your buns. Mine are about 3 cm thick.
At this point you can transfer all or some of the buns to the fridge (covered) to prove overnight and bake the next day. They are best eaten fresh out of the oven! If you can’t wait that long, let the buns rise at room temperature until slightly larger and puffy (about 30 - 45 minutes).
Pre-heat oven to 175C (fan forced). Bake for 20 minutes or until golden. Allow to cool for 5 minutes, dust with icing sugar and serve.
If you plan to bake the next day, pull your buns out the fridge. If the buns are puffy, allow them to sit at room temperature until oven heats up. If not, place them in oven while pre-heating and bake from there. They may take 5 - 10 minutes longer without pre-heating so keep an eye on them.
