Every year at Christmas time I make these Cinnamon Buns for family and friends, they are a serious crowd pleaser! Easy enough to make, they can be made the night before and baked in the morning for breakfast, perfect for Christmas morning, believe me they'll go down a treat!
- 345g Strong Bread Flour
- 3tbsp Caster Sugar
- 10g Dried Yeast
- 1 tsp Salt
- 60ml Milk
- 120ml Water
- 3 tbsp Butter
- 1 Free Range Egg
- 45g Soft Butter
- 50g Caster Sugar
- 1tbsp cinnamon
- 120g Icing Sugar
- 1tbsp Vanilla Extract
- 3tbsp Cream
-Mix all the dry ingredients together and set aside
-Heat the water,milk and butter in the microwave or on the hob, until the butter has melted, don't boil!
-Add the wet ingredients including the egg to the dry mix
-Mix altogether until a smooth ball is formed, a mixer comes in handy here
-Leave in a covered bowl somewhere warm for a half hour to prove
-Meanwhile, beat your soft butter, sugar and cinnamon until smooth,this is your filling!
-Take out your ball onto a floured surface and using a rolling pin shape into a rectangle, spread your cinnamon filling making sure its even
-Roll your rectangle from the short end, so you get a nice fat log
-Cut your log into 10 equal pieces, making sure they're as even as possible!
-Place the swirls into a buttered dish, I use a round cake tin, dont worry if the buns are snug in the tin but allow some room for spreading
-Allow the buns to prove somewhere warm until they've doubled in size or refridgerate overnight to be baked in the morning, allow the buns 1 hour out of the fridge before baking!
-While the buns are proving preheat your oven to 165 degrees celsius
-Bake your buns for 20-25 minutes until golden and baked
-Whisk the icing Ingredients until smooth and slighty runny
-While the buns are still warm drizzle over the icing and serve