Now I love a Cinnamon Bun as much as the next girl, and when they’re done right, nothing gets any better. But for these I felt like mixing it up. Soft dough, hot sugar and cinnamon are a winning combination no matter how the dough is shaped. Amen to that.
This enriched dough recipe is actually pretty straight forward and is a great one to try out if you’re just wanting to test the waters with making dough. You don’t ever need a mixer! As well as being easy to make, it’s the perfect soft, fluffy dough that is honestly just to die for.
INGREDIENTS
DOUGH
- 290g plain flour
- 30g caster sugar
- 7g fast action yeast
- 1tsp ground cinnamon
- pinch sea salt
- 120ml full fat milk
- 1 egg
- 60g unsalted butter, melted and cooled
CINNAMON SUGAR FILLING
- 50g unsalted butter
- 75g light brown muscovado sugar
- 1tsp ground cinnamon
- 1tbsp plain flour
- pinch sea salt
GLAZE
- 100g icing sugar, sifted
- 2tbsp maple syrup
- 2tbsp full fat milk
- 1tsp vanilla extract
METHOD
- For the below method you can use either a stand mixer with a dough hook or do it by hand, whatever works for you!
- Combine all the dry ingredients for the dough mix in a bowl and create a well in the middle. Pour the milk, egg and melted butter into the well then start bringing the dry ingredients into the wet until a dough begins to form. It will be really rough and sticky to begin with.
- Knead the dough for about 10 minutes (more like 12 if you’re kneading by hand) until it forms a smooth, elastic dough. Set aside in a bowl with a tea towel over it for approx 1.5hours until the dough has doubled in size.
- While the dough is rising grease a cupcake or muffin pan with butter. Grease it really well to avoid sticking. You can also make the filling now, by beating all the ingredients together in a bowl until smooth.
- Take the risen dough and knock it back by punching it down so it deflates, then tip it out onto a lightly floured surface. Roll the dough into a rectangle that is about 32x36cm. Spread the filling out into an even layer over the dough, taking it right to the edges. Now fold the dough into thirds, like you would a book.
- With the short side facing you, cut the dough into 8 strips (like 8 mini rectangles). Chill these strips in the fridge for about 20 minutes, this helps with the next step!
- Once chilled, take each strip of dough and cut them into 3 pieces, leaving the end in tact, then braid each piece into a plait. Starting with the sealed end, roll the plait into a ball and place into one of the cupcake tin moulds.
- Repeat the above step for all 8 buns.
- Set the buns aside for about 30 minutes until they have risen and the dough slowly bounces back when pressed.
- While the buns are rising, pre-heat the oven to 190 fan.
- Before baking, brush the buns with an egg wash (this well help them go lovely and brown!) then bake for 15-20 minutes until risen and golden and gorgeous.
- While the buns are baking, make the glaze by mixing all the ingredients together.
- Remove the buns from the oven and allow to cool for about 10 minutes before covering with the glaze. Then serve still warm for an extra delicious treat!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
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