Cinnamon Buns are probably one of my favourite things on earth. What I love a little bit more than Cinnamon Buns is Christmas. So, Christmas inspired Cinnamon Buns are what my dreams are made of.
Fluffy dough and buttery sweet cinnamon sugar are always good and we all know this. But, ginger and eggnog make them warm, festive and honestly just even better than the traditional ones. SO. GOOD.
My method of making Cinnamon Buns is now pretty full proof, I have done it so many times and they always turn out delicious so if you follow this recipe I know you will get delicious results too. They take a little bit of time and love as itโs an enriched dough you have to make but theyโre totally worth the effort.
I think they make a great festive treat or even your December morning breakfasts if youโre really treating yourself this month!
Ingredients:
Dough
70ml Eggnog, warmed
7g sachet fast action yeast
50g caster sugar
1 egg, beaten
60g melted butter
400g strong white bread flour
Pinch of salt
Filling
20g butter, softened
50g soft brown sugar
1tsp ground cinnamon
2tsp ground ginger
Icing
200g Icing sugar
100ml eggnog
1tsp ground ginger
Method:
- Warm the eggnog to baby bath water temperature (you know what I mean, not too hot but warm enough to bathe in) and mix the yeast and caster sugar into it, then set aside for 5 minutes or so until bubbling and frothy on top.
- Combine the flour and salt in a large bowl then create a well in the middle. Add the eggnog yeast mix, butter and beaten egg into the well and mix together until a dough begins to form. Pour the dough out onto a *lightly* floured surface and kneed for about 8-10 minutes until you have a smooth, elastic dough.
- Place the dough in a lightly oiled bowl, cover with a tea towel and leave for 1.5 โ 2 hours until doubled in size. In a bowl combine the brown sugar, cinnamon and ginger for the filling.
- Knock the dough back and kneed again for a minute or two to get the air out. Then roll your dough into a rectangle thatโs roughly 1cm thick. Spread the dough with the softened butter for the filling, then sprinkle over the spiced sugar filling. Push the sugar into the butter and dough gently so itโs not all loose, this will stop it spilling when you roll it up.
- Roll then dough length ways towards you to create a long sausage shape, then slice into 8-10 equal size buns depending on how chunky you wanna go.
- Place the buns on a baking sheet or in a baking tray thatโs been lined with baking parchment. Space them out so there is enough room for the buns to rise again, donโt place them directly next to each other. Cover and leave to rise again for another 30 minutes.
- Pre heat your oven to 180 fan.
- Lightly brush the buns with a beaten egg or some milk and bake in the oven for 20-25 minutes until risen and golden brown on top and around the edges.
- To make the icing, simply whisk all the ingredients together.
- While the buns are still slightly warm but not hot, drizzle over the icing. Then tear them apart and tuck in!
Claudia's Home Kitchen 