Hey everyone! It’s such a relief to talk to you guys. The rest of the world can be a drag sometimes, you know? Not everyone understands the importance of cinnamon buns.
I could talk cinnamon buns endlessly. Do you go super gooey, or a little flaky? Nuts or no nuts? Straight brown sugar, or do you add maple syrup or honey or some other crazy thing? Just plain cinnamon or a little sum’n extra? Sweet dough, or plain? Everything and anything else.
I make cinnamon buns a lot. A lot, a lot. Because I love ’em and my boyfriend loves ’em, and because I can’t stop experimenting with them! They don’t all end up on here though.
But, it seems like there are a lot of swirl-lovers out there, because I posted a picture of these bad boys on instagram and everyone went crazy for the swirl. And of course, because I love you (and because Miss Michelle asked for it), here’s the recipe.
Let me break these down for you. In the lexicon of cinamon buns, rolls, scrolls, sticky buns, etc., these are more of a Scandinavian style pastry. Dense and slightly flaky, they are filled with cinnamon, butter and brown sugar with an added pinch of cardamon.
The beauty, the grace, the delight of these buns lies in their endless layers. The trick is to roll the dough out into a nice thin rectangle, spread the filling thinly over it, and then roll it up from the short side. Maximum filling distribution is the name of the game.
So how do you feel about the beloved cinnamon bun? Does this look like your dream bun, or is it COMPLETELY different? This really hit the spot for me today, but tomorrow I’m just as likely to be dreaming of a salted caramel and macadamia nut version or something.
Actually, that sounds pretty good.
- 3 cups (450g) plain flour
- ¼ cup (60g) caster sugar
- 1 + ½ tsp dried yeast
- 1 cup (250ml) milk
- 1 egg
- ½ stick (60g) butter, melted
- ½ stick (60g) butter
- ½ cup (110g) brown sugar
- 1 tsp cinnamon
- ½ tsp cardamom
- 1 tbsp powdered sugar
- 2 tsp water
- First, place all the ingredients for the dough into the bowl of a stand mixer, and work with the dough hook on a low speed for about five minutes or until everything comes together into a soft, not very sticky dough.
- Cover the dough with plastic wrap and place in a warm place to rise for about an hour.
- Meanwhile, beat together all the ingredients for the filling until smooth.
- When the dough has risen, place it onto a floured surface and roll it out into a large rectangle, about 15x20in (40x50cm), and spread the filling thinly over the surface.
- Starting from the short edge tightly roll the dough up into a sausage.
- Slice off the uneven ends, and then make diagonal cuts into the dough to make 8 cinnamon buns, each with a short side and a long side. Roll the buns onto the long side and press them down slightly, and then place them on a lined baking sheet to prove for about 30 minutes.
- Preheat the oven to 400F/200C and once the buns are proved, bake them for 20 minutes.
- Stir together the ingredients for the glaze, and then brush this onto the buns as soon as they come out of the oven. Leave them to cool on the tray, and then eat!