Cinnamon Bun is a sweet roll served commonly in Northern Europe and North America. If you have been to America, then you may have treated yourself to a Cinnabon.
I have been wanting to try and make these for a while and last night while making dinner, they came up in conversation and I was like yes that is what I am going to make.
I will admit I was surprised about how much cinnamon is in these buns, but you can adapt if you like more cinnamon. I did not want to overpower the buns because Cinnamon buns are just the epitome of heaven in a bite.
This recipe is based quite a lot on my Chelsea Bun recipe, because I just love it so much. I have never had an issue when baking them and they are quite like Cinnamon Buns, so I just adapted the filling.
I have gone for a traditional cream cheese icing for these as my boyfriend said that it is the best with Cinnamon Buns. You can just do normal icing sugar if you are not a fan of cream cheese.
Brown sugar is defiantly the way forward for this recipe because it slightly caramelises and makes a much more flavourful filling, and we all know that brown coloured swirled through the buns is what makes them look appetising.
I hope you have good arm strength because I will be honest the rolling out of the dough is tough but its worth it in the end.
All the hard work and time is so worth it! These cinnamon buns are amazing and can be eaten anytime of the day.
- 450 g Strong White Flour
- 50 g Golden Caster Sugar
- 1 tsp Ground Cinnamon
- 50 g Butter
- 1 Large Egg
- 150 ml Milk
- 14 g Yeast
- 2 tbsp Cinnamon
- 175 g Light Brown Soft Sugar
- 25 g Butter melted
- 190 g Icing Sugar
- 125 g Cream Cheese
- 60 g Butter
- ½ tsp Vanilla Essence
- 1 tbsp Milk
- Sift the flour into a large bowl, and add the caster sugar and yeast. Mix these together so its all evenly distributed. Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
- Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan. Add the milk, vanilla, and egg to the dry ingredients.
- Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. Once kneaded, it will be springy to touch, and not sticky.
- Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
- Whilst the bread is proving, whisk together the light brown sugar, and ground cinnamon for the filling. Leave to the side for now.
- Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle.
- Gently brush the surface with the 25g of melted butter, and then sprinkle over the sugar/cinnamon mix.
- Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
- Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won't touch yet, but you want four rows of three basically.
- Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- Towards the end of the dough rising, preheat the oven to 180C/160CFan so that when its finished rising, you can put it straight in the oven. Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- Add butter and cream cheese to a large mixing bowl and beat with an electric mixer on medium speed until smooth and creamy. Add sugar, vanilla and milk.
- Beat until smooth. When cinnamon rolls are ready, pour over cream cheese frosting while they’re still warm.