I’m on the quest to make perfect cinnamon buns. The last recipe I made is great, but since trying a Cinnabon, the last time I was at Piccadilly Circus, I’m determined to make my homemade ones more like them. There are two types of cinnamon bun – one originates in North Europe and is without icing, the second, more indulgent version, is American and is complete with cream cheese icing. Unfortunately, for my waistline, I prefer the American version.
I know I said recently that I am on a health drive, but we had some friends over for tea and I wanted to make an effort. Plus it gave me the perfect excuse to give cinnamon buns another go. Am I actually convincing anyone?! I promise I only had one and then it was back on the bandwagon the next day!
So…to the recipe. I googled ‘cinnabon recipe’ and because google never lets you down, it brought up a surprisingly large number of results. In the end, I adapted a recipe I found from All Recipes UK. Sainsbury’s kindly sent me a free sample of their cinnamon sugar so I used that in the filling.
For the dough:
250ml warm milk
75g butter, melted
600g strong white flour
1 tsp salt
100g caster sugar
7g sachet of dried, quick action yeast.
For the filling:
100g Sainsbury’s taste the difference cinnamon sugar*
50g dark brown sugar
75g butter, softened
(you could always use just dark brown sugar (150g) and 2 tbsp ground cinnamon. Be brave with the cinnamon – the rolls need to be really cinnamony!)
For the icing:
50g cream cheese, softened
25g butter, softened
100g icing sugar
1/2 tsp vanilla extract
pinch of salt
1. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands lightly dusted with flour. After 5-10 minutes of kneading, place the dough back into the bowl and cover with lightly greased cling film.
I like to use an oiled hotel shower cap – it fits the bowl perfectly!
Allow to rise in a warm place for 1 hour and a half until the dough has doubled in size. Knock down the dough, by punching it hard a few times.
2. Mix together the sugars and butter to make the filling.
3. Roll the dough into a 40x50cm rectangle. Spread the filling mixture over the dough with a knife.
4. Roll up the dough into a large sausage and use tooth floss to cut the dough into 12 even sized pieces. If you use the tooth floss like a cheese wire, you can get a nice flat edge to each roll. Otherwise, simply use a sharp knife.
|Wrap the tooth floss around the dough, cross over and pull the ends tight to divide the dough|
5. Place the buns into a lightly greased 23x23cm baking tin. Cover again and leave to rise until doubled in size (about 1 hour). Preheat the oven to 180 degrees celsius.
|Leave the rolls to double in size so that they push against each other in the tin|
6. Bake the buns in the preheated oven until golden brown (18-20 minutes).
7. Meanwhile, beat together the cream cheese, butter, icing sugar, vanilla and salt. Spread the icing on the warm rolls before serving.
|Perfect cinnamon buns, I promise! Excuse the terrible icing.|
PS Because I’ve been feeling so guilty about making these buns, I must undo it (a tiny bit!) by telling you about these incredible oat cakes. Now usually I hate oat cakes (even with toppings) because I find them really dry. But these Nairn’s stem ginger oat biscuits are incredible and are only 43 calories per biscuit. I enjoyed eating them as much I enjoy eating a jammy dodger or a chocolate digestive! The heat from the ginger really comes through and they’re beautifully crunchy. Handily, the oat cakes are individually wrapped into packs of 5 so no worries about them going soft. Unfortunately, I don’t think that this will be a problem in this house as I ended up eating all 5 at once. Maybe not so good for the diet then, as they’re just far too delicious.