Cinnamon Breakfast Buns

Cinnamon Breakfast Buns

Cinnamon Breakfast Buns

You don’t have to save these for breakfast! They are delicious eaten warm and fresh at any time of the day. Makes 9 rolls. As the dough is ‘enriched’ it takes longer than a normal bread dough to rise, so allow 2-4 hours (depending on how warm your kitchen is) for the first rise.

Ingredients:

350 grams strong white bread flour

7g (or or 1 sachet) fast action dried yeast

130ml warm milk (approx.)

50 grams caster sugar

50 grams butter, melted

½ teaspoon salt

1 egg

For the filling:

50g salted butter, melted

60 grams  brown sugar

2 heaped teaspoons ground cinnamon

For the glace icing:

3 tablespoons icing sugar mixed with a few drops of cold water

Method:

  1. In a large mixing bowl measure the flour, sugar, salt and yeast, mix well.
  2. Break an egg into a measuring jug and add the melted butter to it. Mix together with a fork.
  3. Add enough warm milk to make the total liquid ingredients up to 255ml. Beat well with a fork and pour the wet ingredients into the dry ingredients, mixing to form a sticky dough.
  4. Turn out the dough onto a floured surface. Knead hard for 3-5 minutes until it is smooth and stretchy. Add a little bit more flour if it’s too sticky to knead, but resist adding too much.
  5. Put the dough back in its bowl. Leave it to rise for 2 hours (or up to 4 hours if it’s cold!) until it doubles in size.
  6. Turn the dough out onto lightly floured surface. Briefly knead the air out of it, then use a rolling pin to flatten the dough into a large, thin rectangle.
  7. Brush melted butter all over the flat piece of dough. Mix the sugar and cinnamon together and sprinkle generously over the dough.
  8. Roll up the dough into a large sausage shape, starting from a long side.
  9. Slice the roll into 9 equal pieces. Place in a 20cm square brownie tin, or a round tin of similar diameter, lined with baking paper, and brush any remaining butter over the top.
  10. Let the buns rise for a further 30-45 minutes until they fill up the baking tin. (After rising you can freeze the rolls. Just let them defrost fully before baking as normal. Alternatively put them in the fridge overnight in a baking tray to rise slowly, and bake them in the morning straight from the fridge)
  11. Bake the buns in the oven at 180 degrees Celsius for 25 min until dark golden and well risen.
  12. While they are still hot brush the buns with glace icing before serving, or dust with sugar to serve.