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Cinnamon Buns

5 December 2015 By Charlotte Pike Leave a Comment

289

Cinnamon buns are probably my all-time favourite sweet treat. Sweet yeast baking is incredibly rewarding and hugely enjoyable. It’s a little more challenging than cake baking, yet the results are, in my opinion, even more delicious. I spent the summer in Denmark, and greatly enjoyed trying the wide range of sweet breads available there, in a great number of exceptional artisan bakeries. Some were far too sweet for my liking, but I have earmarked a number of bakes to try for myself and adapt to make a less sweet version, such as a brunsuiger. 

With a book to finish and promote and another to start writing, I haven’t quite managed this yet, but I hope I will have some time over Christmas to get started. I will be making these buns on Christmas Day though, as they are an absolute family favourite. Once made, they have to be eaten on the same day as they become stale very quickly. They don’t freeze particularly well, so the best time to make these, I find is when you have a crowd to feed. If you do try these buns, please let me know how you get on. I hope you love them as much as my family and I do.

Finally, for those of you who have very kindly contacted me regarding signed copies of my four books for Christmas presents, please find the links to purchase them online. I’ll sign and dedicate them to whoever you like and they’ll be posted out to you in time for Christmas. Thank you to the overwhelming number of you who have purchased my books this year. Thank you for making them bestsellers. Your support makes all the hard work worthwhile, so thank you. I’m working on the next book for you now.

To buy FERMENTED, please click here, and to buy the Hungry Student Cookbooks, please see here.

Thank you to you all.

287

Cinnamon buns
2015-12-05 11:32:25
Serves 9
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
416 calories
59 g
82 g
17 g
8 g
10 g
126 g
173 g
22 g
1 g
5 g
Nutrition Facts
Serving Size
126g
Servings
9
Amount Per Serving
Calories 416
Calories from Fat 147
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 82mg
27%
Sodium 173mg
7%
Total Carbohydrates 59g
20%
Dietary Fiber 2g
8%
Sugars 22g
Protein 8g
Vitamin A
11%
Vitamin C
0%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. For the buns
  2. 215g plain flour, plus a little extra for the worksurface
  3. 215g strong white bread flour
  4. Pinch sea salt
  5. 75 g caster sugar
  6. 2 level tsp instant action dried yeast
  7. 230ml milk
  8. 75g salted butter
  9. 1 large egg, beaten
  10. For the filling
  11. 85g salted butter
  12. 75g demarera sugar
  13. 4 tsp ground cinnamon
  14. For the topping
  15. 1 large egg, beaten
  16. 3 tbsp demarera sugar
Instructions
  1. Start by making the buns. Sift the flours, into a large mixing bowl. Add the salt, sugar and yeast and stir well.
  2. Place the milk and butter into a saucepan over a low heat and melt the butter into the milk. Do not allow the milk to start to simmer, this needs to be done over a low temperature
  3. Pour the milk and melted butter into the flour mixture and stir to form a stiff dough.
  4. Add the egg and continue to stir together to form a soft dough.
  5. Grease a large mixing bowl, place the dough into the bowl. Cover with cling film and place in a warm place for around 45 minutes until the dough has risen
  6. Meanwhile, make the filling by beating together the butter, sugar and cinnamon.
  7. Grease and line your 8”/20cm square cake tin and set aside
  8. When the dough has risen, remove from the bowl, and place on a clean, floured work surface. Gently roll out the dough to form a rectangle around 2 cm thick, no thinner
  9. Spread the filling evenly over the dough. If the butter is still firm, you can break it up into pieces and distribute evenly over the dough.
  10. Now, roll up the dough to form the buns. Place your dough in a landscape position in front of you and start from a long side of the rectangle , roll up the dough, like a swiss roll
  11. Cut the dough into 9 buns. Each slice should be about 4-5cm thick
  12. Fit the buns into your prepared tin, cover with cling film and allow them to rise for a further 30 minutes in a warm place.
  13. Meanwhile, preheat the oven to 180C/355F/gas mark 4
  14. When the buns have risen, brush them with beaten egg, sprinkle over the demerara sugar and bake for 25-35 minutes until golden brown.
  15. Remove the buns from the tray, without separating them, and leave to cool on a wire rack for 30 minutes before pulling apart and diving in.
By Charlotte Pike
beta
calories
416
fat
17g
protein
8g
carbs
59g
more
Charlotte Pike https://www.charlottepike.co.uk/

Filed Under: Baking, Recipes, Uncategorized Tagged With: Cinnamon bun, Homemade cinnamon bund, Scandinavian Baking, yeast bun recipe

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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