What could be better than a cheeky warm cinnamon bun on a May bank holiday? I found this recipe in a local magazine and I couldn’t help but try it out. These buns make great breakfast material but are also great for a teatime snack. They’re less sinful because I have substituted whole milk/cream for semi skinned milk and butter for margarine.
What is so great about this recipe is that you are likely to have all the ingredients already and you could substitute the cinnamon for another flavour such as ginger or vanilla.
The recipe is as follows:
For the dough:
65g caster sugar
50g margarine
350g plain flour
7g yeast (1 sachet)
1 small egg
150ml milk (semi-skinned)
pinch of salt
For the filling:
45g brown sugar
75g margarine
1 tbsp. ground cinnamon (could be substituted)
1 tsp. crushed cardamom seeds (optional)
For the glaze:
1 tbsp. treacle
1 tbsp. water
This may seem like a lot of ingredients but don’t worry it’s an easy method!
Start by creaming together the sugar and butter in a large bowl and then set aside. Measure out the flour and mix in the yeast in another bowl. Beat 1 egg and add to the butter/ sugar mixture. Then beat in the milk.
Once this has mixed in, gradually add the flour/yeast mixture and a pinch of salt. This will form smooth dough. Knead this dough for about 15 minutes until it feels springy to touch. Leave to rise for about 1 hour under a tea towel.
mixing in the flour
Once the dough has risen, roll out the dough into a rectangle to a thickness of 2 cm. Now beat together the sugar and butter for the filling. Spread it over the dough and then sprinkle the spices over the dough too.
Fold the dough in half and then half again to form a rectangle again. Roll this out to 1.5 inches thickness. Then cut the dough into 8 strips of about 1-2cm wide. Now it’s time to form them into the rolls. To do this wrap the strips around two fingers and then place the end of the strip into the middle so that it looks like a knot. Place the rolls onto a lined baking tray and leave to prove for about 45 minutes to an hour.
Now glaze with a little beaten egg mixed with milk and bake in a preheated oven at 200°C for 10-15 minutes. When they come out they should be golden on top. When they are still warm you could glaze them with the treacle and water mixture and leave to cool. Enjoy!
More bread less dough 