Sunday Cinnamon Buns

As I have been asked, I thought I'd most up my recipe for Cinnamon Buns, perfect for a leisurely Sunday breakfast.

Ingredients - makes 12

For Dough
290ml Warm Milk
75g Caster Sugar
1 Teaspoon Easy blend yeast
Half Teaspoon Crushed Cardamom Seeds
90g Butter, melted
1 egg - half in the dough and half to glaze
500g Plain Flour

For Filling
50g Butter
200g Dark Soft Brown Sugar
1 and a half Tablespoons Ground Cinnamon

For the Dough

Put the caster sugar, flour, cardamom, yeast in a bowl. Melt the butter in a saucepan and add the milk to warm it.  Add to the dry ingredients, then add the half egg. Knead, I use a hand mixer with a dough hook and combine and kneed for about five minutes, this will take quite a bit longer if you are doing it by hand.

Cover the bowl with cling film and leave to rise until it had doubled in size.

For the Filling

Combine the butter, sugar and cinnamon.  I find the filling easier to spread of the butter is half melted.

To form the buns

Put twelve muffin cases in a muffin tray.  On a very well floured surface place half of the dough.  Knead lightly and them spread out with your fingers, until it is a rough rectangle, about 30cm by 20cm.  Make sure it isn't sticking underneath.  You can use a rolling pin if you like, but this is quite a sticky dough and I have found it mush easier to just push it out.  Once you have your rectangle of dough, spread with half the filling mixture, try to spread it as evenly as possible, leaving 2.5cm clear along the top long edge.  Roll the dough up, from the long side, cut into 6 even rolls.  Place in the muffin cases, so that the spiral of the roll is uppermost.  Repeat with the rest of the dough and filling.  Glaze with the remaining egg and sprinkle with a little sugar.

These Cinnamon Buns do not keep well once cooked, however, they do freeze well uncooked.  

If cooking straight away, leave to prove again for 30 minutes.  Preheat the oven to 200 degrees C/Gas Mark 6.  Cook the Buns for 20-25 minutes.  These Buns burn quite easily, so keep a close eye on them.

If you have frozen the Buns, defrost overnight, the Buns will prove whilst they are defrosting, and cook as above.

Enjoy warm from the oven, with a good cup of coffee.