Cinnamon buns
In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm. In a large bowl, stir together the flours, yeast, cardamom and sugar…
- Prep
- 28 min
- Cook
- 1 hr 6 min
- Total
- 1 hr 34 min
- Servings
- 4
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
In a small saucepan heat the
In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm.
In a large bowl, stir together
In a large bowl, stir together the flours, yeast, cardamom and sugar until combined.
Make a well in the centre and crack in the eggs
Make a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together to form a sticky dough. You may have to use your hands as the dough becomes stiffer.
Oil the work surface with a
Oil the work surface with a teaspoon of olive oil. Turn the dough out onto the oiled surface and knead vigorously for 5–8 minutes, using a plastic scraper as needed to prise the dough from the work surface. Don’t be tempted to add flour, as this will make the buns dry and tough. Keep kneading until the dough is considerably less sticky, smoother and more elastic.
Shape into a ball, and put
Shape into a ball, and put into a large, greased bowl. Cover the bowl with a clean tea towel and set aside in a warm place to prove for an hour, or until doubled in size.
Meanwhile, for the filling and topping
Meanwhile, for the filling and topping, mix the softened butter in a bowl with half the sugar and 1 tablespoon cinnamon. Use a fork to mix the sugar and spice into the butter until it is completely combined.
Mix the remaining sugar and cinnamon
Mix the remaining sugar and cinnamon in a separate bowl and set aside.
When the dough has risen, turn
When the dough has risen, turn out onto a floured work surface and gently roll out into a 36x24cm/14x9½in rectangle. Spread the cinnamon-sugar-butter evenly over the dough with a table or palette knife.
With the longest edge closest to
With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices.
Place each slice onto a flattened
Place each slice onto a flattened out paper cupcake case on a baking tray, or into a greased muffin tin. (Baking in a muffin tin will make your cinnamon buns taller and domed.)
Cover with a clean tea towel
Cover with a clean tea towel and set aside to prove again for 30–45 minutes, or until risen.
Preheat the oven to 200C/180C Fan/Gas 6
Preheat the oven to 200C/180C Fan/Gas 6.
Brush the tops of the buns
Brush the tops of the buns with beaten egg and dust liberally with the cinnamon sugar. Bake for 12 minutes until the buns are dark golden-brown. Enjoy warm with a cup of coffee.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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