Cinnamon rolls may be my favourite food. Let me tell you a few things about them

  1. They’re amazingly delicious
  2. They are somewhere in the middle ground between a cake and a bread. The middle ground is awesome.
  3. They’re a cold weather food which is why the Scandinavians invented them. You WILL survive a cold winter in an ingloo if you eat a few of these, guaranteed.
  4. One cinnamon bun will keep you full (completely full, you won’t be able to think about food. But you will be able to think about your next cinnamon bun) for approximately 6 days

Cinnamon buns

As you (may) have gathered from the above, I love cinnamon buns! The recipe I use is from How to be a domestic goddess by Nigella which is just an amazing cookbook – everyone should have it! I might’ve made these buns a few times….

Cinnamon buns

Here’s the recipe! There are two stages, first we make a yeasted sweet bread and then we make a sweet cinnamon filling

  • 600g plain flour
  • 100g sugar
  • pinch salt
  • 21g (3 sachets) of dried yeast
  • 100g butter
  • 400ml milk
  • 2 eggs

First mix up your flour, sugar, salt and yeast. See how easy this cinnamon bun making is! Next, melt your butter in the microwave (I use a glass jug and melt it only until its very soft, not liquid). Next, add the eggs and beat them into the butter before slowly adding the milk, whisking gently. You should be left with a creamy beige mixture.

Add the wet mix to the dry mix and stir. At this point its easier to go in with your hands and start kneading. If the mix is a little wet, add some more flour. Knead just like you would with some bread, until the ball of dough is smooth. Drop it into a bowl, cover with a teatowel and leave somewhere warm to rise for 30 minutes.

While its rising, make the filling –

  • 150g soft unsalted btter
  • 150g sugar
  • 1tbsp cinnamon
  • (for nutella cinnamon buns, add 3 tablespoons nutella to the mix)

Try to resist the urge to eat the filling at this point

Nearly time to roll out some dough! Before we do, get your pan lined with some parchment paper (you can also use tin foil but please use something – its so much easier getting the cinnamon buns out of the pan if you do!) At this stage, preheat your oven to 170 degrees too. Its better for this recipe if you use a pan with sides like a brownie tin. Next, divide the dough into three and roll out the first third and press and stretch it into the bottom of your tin until it covers the whole base of the tin.

Take the next two thirds of the dough and roll them out one by one (or in one go if you have a large worksurface), making sure the surface and the rolling pin are well floured so the dough doesn’t stick. Once its rolled out to about a 3 or 4 mm thickness (totally not the law but you know, not too thick but not too thin), spread the butter cinnamon sugar mixture out on top evenly using a spatula.

To make nutella cinnamon buns, I simply drizzled liquid nutella (much easier to work with if you microwave it for 20 seconds – be sure to get all the gold foil off of the top of the jar though!) on top of the cinnamon sugar butter mixture.

Next, roll the dough up like a into a sausage (very like if you were rolling a swiss roll). I inexplicably didn’t take any pictures of this stage, but just cut the dough about every inch and then gently transfer to the waiting dough base in your tin. Continue until the tin is filled with cinnamon buns. If you end up with any gaps, just shift things around to fill them.

Now we need to let the buns prove. On the counter near the oven is a great place since it will be all warm from the preheating. Try not to let any cats  near them and resist the urge to mash your face into the tin. Waiting is the hardest part.

After around twenty minutes proving, the buns should be puffier and any gaps between them should have been filled by expanding dough. Shower them with a sprinking of demerera or light brown caster sugar and plenty more cinnamon and pop into the oven. I think its best to cover the buns with tin foil to start with, as they can easily brown on the top before being fully cooked inside. After around 15 minutes, remove the tin foil and cook for around a further ten minutes.

Once the buns are cool, lift out of the tin using the parchment paper. Tear, share and enjoy.

If you’d like you can also cover your buns with a frosting glaze – you can use either plain icing, or if you have any maple syrup a maple frosting would be delicious too!

Cinammon buns

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Have you ever tried cinnamon buns? I’m thankful that we don’t have Cinnabon in shopping centres in this country as I’m fairly sure I would be the size of a house if we did!

I’m submitting this post as my entry in the Forever Nigella blogging challenge for December, hosted over at Maison Cupcake!