Before we get into the cinnamon buns recipe, let’s have a quick life update. Right now I’m officially homeless. Fi and I completed the sale of our flat on Friday (the 13th, unlucky for some), but we’ve not yet finalised things for a new place. So we’ve migrated home to the parental units for a couple of weeks. It’s been great so far, we’re in the countryside, there’s a coffee machine in the kitchen and we’re both having a well deserved rest.
Although ask me my thoughts after a week of commuting to London and I might be feeling differently! I’ve also finally gotten a decent nights sleep. Nine long hours on Friday night, which definitely beats the 6.5 hour average I’ve been getting over the past 2 weeks.
One other plus side to being at home is the kitchen – there’s so much space and the cupboards are full. Bliss! Yesterday whilst having a lazy Saturday I decided to do a spot of baking.
The chosen recipe in Step-by-Step Baking from DK
So after a quick flick through the numerous cookbook I settled on cinnamon buns. The perfect thing for the weekend. Plus I was able to make them on Saturday, prove them over night and bake them on Sunday. Which meant it was warm cinnamon buns for breakfast on Mothering Sunday. I definitely won favourite daughter points with this one!
125ml of milk
100g unsalted butter
2tsp dried yeast
50g caster sugar
550g plain flour
1 egg, plus 2 egg yolks
For the filling, and glaze –
2tbsp cinnamon & 100g soft brown sugar
25g unsalted butter, melted
1 egg, beaten lightly
2tbsp caster sugar
Ingredients for the filling and glaze
1. Heat the milk and butter with 125ml of water. Let it cool.
2. When it’s just warm whisk in the dried yeast and a tablespoon of the sugar. Cover for 10 minutes.
3. Add the flour, salt and remaining sugar into a bowl, make a well and pour in the warm milk mixture.
4. Whisk the egg and egg yolks together and add to the pastry mixture.
5. Bring together to form a dough. Knead on a floured surface for 10 minutes.
6. Place in an oiled bowl and cover, leave in a warm place for two hours.
7. After 2 hours, gently knock back the dough.
8. Roll out into a rectangle. The book states 40 x 30 cm, but I used a rectangular brownie pan.
9. Brush with the melted butter, scatter with two thirds of the filling leaving a 1 cm border on one side. Brush this border with the beaten egg.
10. Press the filling into the dough to make sure it sticks.
11. Roll the dough up.
12. Cut into 10-12 cm equal pieces.
13. Grease and line your 30 cm round cake tin.
14. Pack in the rolls. Cover and prove in the fridge overnight (or you can prove for 1-2 hours until well risen).
15. Brush with egg and bake in a preheated oven at 180C. Bake for 25 minutes.
16. Heat 3tbsp water with 2 of sugar until dissolved. Brush the glaze over the rolls.
17. Sprinkle over the remaining cinnamon and sugar filling before cooling on a wire rack.
And here they are, the finished cinnamon buns. These were so tasty. Mum was very pleased to have something warm and sweet for breakfast and the whole family polished off a couple of rolls each. What a perfect way to start the day. Plus there’s still some for a mid afternoon snack!