OH. MY. GOODNESS. If you don't like these Cinnamon Buns then I may have to rethink our friendship. Aha I'm just kidding, but seriously, they are AMAZING!!
No these aren't a quick easy fix to that cinnamon bun craving as the main ingredient in these buns is a whooole lot of patience but the result is worth it. Cinnamon Buns come in all shapes and sizes and these ones particularly delicious so set aside a couple of hours and bake up a batch of two!!
Ingredients
For the DOUGH
2 Cups Whole Milk
1 Cup Vegetable Oil
1 Cup Granulated Sugar
2 Sachets Active Dry Yeast
9 Cups Flour
1 and a half Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Salt
For the FILLING
2 Cups Unsalted Butter
1/4 Cup Ground Cinnamon
2 Cups Granulated Sugar
For the MAPLE GLAZE ICING
2 Cups Icing Sugar
1/4 Cup Whole Milk
6 Tablespoons Butter - melted
Tablespoon Strong Brewed Coffee
1 Tablespoon Maple Syrup
Lets get baking...
Free heat the oven to 180C (370F).
Prebutter or line 2 baking trays.
For the dough, heat the milk, vegetable oil and sugar over a medium heat. Do not boil!
Set aside to cool to lukewarm and sprinkle over the top with the yeast and allow to sit on the top of the milk for 1 minute.
Add 8 cups of the flour to the milky mix and stir until just combined. Cover with a clean tea towel and set aside in a warm place for an hour.
When ready, remove the towel and add the baking powder, baking soda and remaining flour and combine.
Using half the dough, on a floured surface roll out the dough to a rectangle about 10 by 30 inches in size with the long edge closest to you.
Generously cover the rolled out dough with half the melted butter making sure to spread it to the edges. Sprinkle over the sugar and cinnamon, again, being generous. No need to do things by halves.
Starting with the edge furthest away from you, roll the sugared dough keeping it fairly tight until you have a long sausage shape. Pinch the edge to seal.
As you can see from the picture, I didn't cut mine very evenly, however, the size that seemed to bake best were those that were roughly 1 and a half inches wide.
Cut you dough into evenly sized 1 and half inch pieces then, in a butter baking tray, lay out the swirls so there is a 1 cm gap between each one.
Bake for 11-15 minutes.
Whilst these a gently baking and turning a delicous golden brown, make the icing/glaze.
Simply mix up all the ingredients in a bowl adding extra icing sugar or milk depending on the consistency.
ADVICE: Put the milk in last. I got a little excited and put it all together really quickly and made it so thin I nearly ran out of icing sugar to thicken it.
Once the buns have turned a golden brown colour, remove them from the over but leave them in the tray. Pour over a small amount of the glaze whilst the buns are hot to allow them to soak up the flavours. Generously drizzle on the rest of the glaze once cooled.
Now ENJOY!
Let me know how you get on and whether you add any extra flavours such a raisins, currents or chocolate chips. AI enjoyed mine with clotted cream ice cream and an extra drizzle of glaze.
Happy baking guys.
Love,
ALICE GRACE
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