Cinnamon Buns – absolutely delicious, and makes your house smell fantastic too!
300ml milk
50g butter
450g strong flour
7g fast action yeast
50g caster sugar
½ tsp salt
1 egg
For the cinnamon filling
100g softened butter
80g soft dark brown sugar
3 teaspoons cinnamon
To finish – 1 egg beaten, 1 tablespoon demerara sugar
Method
Preheat oven to Gas Mark 4/Fan 160°C/180°C. Grease and line a 10 inch/27cm round loose bottomed cake tin or a deep baking tin approx. 35cm x 25cm.
In a pan, heat the milk and add the butter, stir until melted – then cool until warm but not hot.
Mix the flour, yeast, sugar, salt and egg in a large mixing bowl and add the warm milk mixture to form a sticky dough – knead for 10 minutes. It is a sticky dough, try to add more flour – it is easier in a mixer if you have one.
Transfer to a lightly oiled bowl, cover with a clean teatowel and leave for 30 minutes in a warm place or until almost double in size.
Cinnamon Filling: In the meantime beat the butter, brown sugar and cinnamon together for the filling until smooth.
Flour the work surface and your hands and tip out the dough. Turn once to coat in flour. Roll out the dough to a rectangle approx. 35cm x 25cm. Spread over the cinnamon filling. Starting with the long edge roll up the dough like a swiss roll. Slightly stretch out the roll to 40cm. Cut into 12 pieces.
Arrange the buns in the tin leaving a little space between each one.. Cover with a teatowel and leave again in a warm place for 30 minutes until the buns have puffed up and are touching each other.
Brush the beaten egg over the top and then sprinkle with the demerara sugar. Bake in the oven for approx 30 – 35 minutes until golden brown and cooked through.
Cool in the tin for 10 minutes and then on a rack. When cool you could drizzle over some water icing if you like, before tearing them apart.
(Water icing – mix 50g icing sugar with 2 tablespoons cold water and then drizzle over the top,)
Based on a Tesco recipe.