Inspired by the GBBO bread week I made some Cheese and Onion Loaves and for something sweet a recipe I knew my family would love Cinnamon Buns. They take a little time and patience but once you make them you will see why they are a a family winner as they sweet dough paired with the cinnamon sugar filling is so tasty and perfect as a teatime treat or a weekend breakfast. The first batch I made were a little too small and didn’t turn out as I had hoped but a quick dash to town to buy a large muffin tray was the solution as they are the perfect size for each Cinnamon Bun to be baked in.
What I loved about making this recipe was that both my girls got involved and helped me make both batches. Lara helped with my photo’s at the end and they both really enjoyed helping to roll out the dough and sprinkle on the cinnamon and sugar. If you noticed in the photo’s that some of the Cinnamon Buns look a little different in colour it’s because once I had cut them evenly after rolling tightly, I put them into the muffin tray but they were coming a little loose so I re-rolled them. Not the best thing to do in hindsight but they tasted just as good! If you find that as you place the buns into the muffin tray they start to come apart a little melted butter to seal will work well to keep them together.
Be prepared as while the Cinnamon Buns are baking the house is filled with the most delicious smell of cinnamon, something really special to bake for a family treat at the weekend and they keep in an air tight container for a few days, but I found they went quite quickly!
- 450g strong bread flour
- 7g fast action yeast
- 10g salt
- 45g unsalted butter
- 120ml milk – full fat
- 1-2 tablespoons honey
- 170ml barely warm water
For The Cinnamon Filling
- 110g melted unsalted butter
- 110g coarse brown sugar
- 2-3 teaspoons ground cinnamon
- Add the flour to a large bowl with the salt one side and the yeast at the other.
- Gently heat the milk, butter and water until the butter has melted and the liquid is just warmed through.
- Add the honey to the liquid.
- Pour the liquid to the dry mix and combine until soft and smooth, you can either do this by hand or in a food mixer with a dough hook.
- Once the dough is elastic and smooth, add to a lightly oiled bowl, cover and leave to prove for 1.5 hours.
- Once it has doubled in size lightly flour a work surface and knock back the dough and roll into a rectangle shape about 1cm thick.
- Mix together the cinnamon and sugar.
- Brush with the melted butter and sprinkle the sugar and cinnamon mixture onto the dough.
- Roll the longest side of the rectangle away from you and roll into a tight spiral.
- Brush the ends with some of the melted butter to seal the dough.
- Trim the ends to neaten and slice into even portions, add them to a buttered muffin tin with the cut side facing upwards, cover very loosely with lightly oiled cling film and leave to prove somewhere warm for 45 minutes.
- Preheat your oven to 200C / gas mark 6
- Once proved and doubled in size bake in the oven for 20-25 minutes until they are golden brown and have risen.
- Allow the buns to cool in the muffin tin for 15 minutes and then transfer to a wire rack to cool completely.