This was my first time making cinnamon buns and I was slightly nervous about how they might turn out. I struggled quite a bit with making these look pretty but I think they ended up looking okay. They tasted absolutely amazing though and that’s the most important part. Perfect served just out the oven with a steaming cup of tea or coffee.
This recipe makes about 30 buns
150 g soft butter
90g caster sugar
½ tsp salt
500 ml milk
2x 7g sachets of fast action yeast
900g strong white bread flour
180 g soft butter
90g caster sugar
3 tbsp cinnamon
1/4 tsp vanilla powder
1 egg, lightly beaten and brushed over buns before cooking
1. Mix butter, sugar, salt until smooth in a large bowl.
2. Heat milk in a saucepan until approximately 37°C (98.5F), remove from heat and add yeast sachets. Stir until dissolved. When yeast is completely dissolved, add milk to butter mixture.
3. Gradually add flour, then work on lightly floured surface until dough is smooth and elastic. Cover bowl and leave to rise until doubled in size, about 45-60 minutes.
4. Meanwhile, mix the ingredients for the filling and set aside.
5. When dough is ready, divide it into two pieces. Start by rolling out the first piece of dough into a large rectangle, about 40×50 cm. Spread half of the filling on top.
6. To make the shape pictured here, fold the dough lengthways, three times, as if folding a letter into a small envelope.
7. Cut out long strips of dough (about 2 cm wide) which you will then cut in half so you will have 2 strips out of the one piece.
8. For each of half strip cut in half lengthways leaving an uncut version at the top so as they’re still joined.
9. Take each of the “legs” and twist them in to a braid and then form a knot shape.
9. Repeat steps 5-9 with remaining piece of dough.
10. Cover with a cloth and leave to rise for 30 minutes.
11. Heat oven to 250°C (480F). Brush with beaten egg. Bake for about 8-11 minutes, depending on the size of the buns.