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Monday, 11 February 2013

Fresh Cinnamon Buns

Yesterday my sister and I did a little more home baking and whipped up a batch of these cinnamon rolls. The best thing about these is that you can make them, then freeze before baking so you can pull them out of the frost on a cold day and have warm spiced buns in 30 minutes! They're not great on the waist line (more blogs to follow on healthy eating tips!) but they are moist, decadent and perfect for winter blues.


300g all purpose flour, plus extra for the counter
2 Tablespoons white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
300ml milk
6 Tablespoons butter, melted

Greaseproof paper

Cinnamon Filling:
150g packed dark brown sugar
50g white sugar
3 teaspoons cinnamon
1/8 teaspoon salt
1 Tablespoon butter, melted

200g cream cheese
100g butter
1 teaspoon vanilla
400g icing sugar
1 Tablespoon milk
**To make frosting, mix all ingredients until smooth.

Heat your oven to 200 degrees before you start and grease and line a thick baking tray. 
To make your dough, weigh out all of your dry ingredients and gradually add the milk and melted butter, mixing well to mash out any lumps and bumps. Your dough will be quite sticky, so pop onto some well floured greaseproof paper. 

Roll out your lovely wet ball on the paper (we didn't have a rolling pin so just used a roll of clingfilm!) so it's about 1-2 cm thick and as close to a rectangle shape as possible.

Now mix your sugars and butter etc together for the filling, with lots of powdered cinnamon so it looks sort of like wet sand. Then spread it carefully all across your rolled out dough.

Now the part where you are glad you floured your greaseproof paper! Roll up your dough (not too tightly) so it makes a nice fat sausage.

Next take a knife and cut thick little slices for your rolls. We did quite big ones, so ours were about 5-6 cm across. If you want smaller just make them thinner!

Now stick them into your baking tray so they are touching and quite close together. This will give them a square shape on the outside and a soft texture. If you want them more crisp and rounded, give them more space to breathe in the oven. They need about 30 minutes, or until golden brown and oozy.

While they are baking, mix all your frosting ingredients together. It needs to be runny enough to ice your buns easily once they are cool.

Nearly ready! Whip them out the oven (watching your fingers on the molten sugar) and cool before icing liberally. As always, serve with huge cups of hot tea. 

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