Monday, 9 April 2012

Cinnamon buns

So I promised you another American themed post and here it is.

 I cannot explain why I had such a cinnamon bun craving but I did, cinnamon is not even my favourite spice, mind you it has gone up in my estimation since I made these.

I found this recipe on happyhomebaking, the author had adapted it from a recipe posted by ‘Kitchenmage’ who had adapted it from ‘The pioneer women’, and I myself have tweaked it just a little. That’s the best thing about baking, it’s the little tweaks that make it personal.

There are only two of us, myself and the 'live in chief taster' (M) but the recipe below is easily doubled if you have a family to feed.

Warning you will need to start this recipe the day BEFORE you want your cinnamon buns for breakfast.

Cinnamon buns

For the dough:

125ml skimmed or semi skimmed milk
25g light brown sugar
30ml vegetable oil (I used ground nut oil)
1 teaspoon instant yeast
125g + 15g plain flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt

for the filling:

1/2 tablespoon ground cinnamon
25g light brown sugar
25g unsalted butter
30g currants


Mix milk, sugar and vegetable oil in a pan. Heat gently to dissolve the sugar, then leave to cool for 15 minutes.

Place 125g plain flour and instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. Cover and let the batter sit for at least 1 hour.

Add in the remaining 15g flour, baking powder, baking soda and salt. Stir until the mixture comes together.
Cover and leave to chill in fridge for at least four hours. (Note: dough will be more firm and easier to work with if left to chill in fridge).

When ready to make the rolls, melt the butter sugar and cinnamon together in a pan.
Dust the work surface with flour, dust the dough with flour too. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.

Brush the rolled out dough with melted butter mix. I used a pastry brush, even a palette knife was too rough with this very delicate and soft dough. Sprinkle the currants evenly over the surface.

Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.

Cut into 1 inch thick slices and arrange on baking pan (I used my brownie tray) greased with a little butter. Place the rolls close together but not touching.

Cover and leave to rise overnight in the fridge. The next morning, if rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking

Bake in preheated oven at 180oC for 20mins until golden brown.

For me this made 8 smallish buns, you could easily cut into 6 bigger ones. I also cooked all 8 at once, not all were eaten that morning, so some got reheated the next day. They were fine like this but definitely better fresh. Next time I may leave 4 in the fridge till the next morning and have fresh baked buns the next day too!


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