Recipe: Cinnamon Buns

I think Cinnamon Buns are one of my all-time favorite sweet treats. It has to be good though – a flaky supermarket cinnamon swirl won’t cut it. It needs to be soft and bready, heavily spiced, sweet, sticky. There’s a Swedish Cafe in Putney that makes insaneelyyyy good ones (Blabar is also damn Instagrammable!) and quite honestly it’s a good thing we’re moving a teeny bit further away. Longer walk = more room for cake, right?!

One thing I’ve never done, however, is bake my own. Up until a few weeks ago that is! I’ve always shied away from sweet bread recipes. Enriched doughs tend to be horribly sticky and my slightly intolerant nature means I’m likely to swear and strop at it rather than lovingly knead until smooth. I subscribe to the generally knead-free bread bible written by James Morton, but this approach doesn’t exactly work for sweeter recipes.

Enter my new Kenwood kMix Stand Mixer.*

The dough hook means I don’t need to get up close and personal with sticky dough, my worksurfaces stay smear-free and I genuinely get to keep me cool. A definite bonus given this last week of heat – kneading dough is the last thing I want to be doing! However if you don’t have the lifesaving mixer, simply knead by hand for 15-20 minutes until smooth…

The end result is a soft, bread-y roll, heavily spiced, sticky-sweet and totally delicious. I enjoyed mine for dessert, for breakfast, as a snack. Warm, cold, alone, with ice-cream, dipped into hot chocolate. All delicious. Very addictive. You have been warned!

Ingredients (Made 8 hugeeee ones)

65g caster sugar
50g unsalted butter, at room temperature
325g plain flour
10g dried instant yeast
1 medium egg
100ml “blue” (full fat) milk
45ml single cream – mix together with the milk
Filling: 40g caster sugar, 60g unsalted butter, 2 tablespoons ground cinnamon
For glazing: 1 medium egg, 30ml golden syrup, 2 teaspoons caster sugar

Make the dough: beat the sugar and butter until light and fluffy. Beat in the egg. Mix the flour, a pinch of salt and the yeast together. Gradually add the milk and cream, and the flour mixture, alternating and mixing well. The dough will be sticky! Then knead until smooth. Cover with a clean tea towel leave to rise for an hour before rolling out to a rectangle (around 1.5cm thick).

Fill and shape: beat together the sugar and butter for the filling until light and fluffy. Spread over the dough and sprinkle with cinnamon. Use a knife to cut the dough into strips, around 1.5cm to 2cm wide. We went for 2cm and they were a little big for my liking! Roll up the strips like a snail and place on a baking tray (line with greaseproof!). Leave to rise for around 45-60 minutes, then brush with beaten egg and bake for 15-20 minutes at 200C.

Glaze: mix the golden syrup with an equal amount of water. Brush over the rolls, sprinkle with the sugar and allow to cool slight. Best eaten within a day or so – though they freeze quite well (and make a good on-the-go breakfast…).

Now, whilst I wish I could take all the credit, this recipe was inspired by The New Nordic (the perfect coffee table book!); I’ve removed the cardamon as I’m not the biggest fan, cut down the sugar a little and of course upped the cinnamon! Yum, yum yum! I’m craving these right now as I sit here typing!

What’s your favorite sweet treat?