It must be the Christmas songs and decorations in the shops because recently I feel like all things cinnamon. I decided to make some cinnamon buns to sate this urge. This time I experimented a little and have made some changes to my original recipe.
The updates include adding a little more yeast, waiting a little longer whilst it grows in size and to roll the pastry out much thinner. Such a great success, the buns are much fluffier and lighter in texture. Plus they’re still absolutely delicious.
If you are a traditionalist I have included the recipe for the cream cheese frosting for that authentic finished flavour.
This batch was made in my Thermomix; instructions included. I’m now thinking I’ll make these over Christmas for the family this year.
- Makes: 12 buns
- Tray: 1 lamington tray lined with baking paper
- Oven temperature: 190°C (170°C if using fan forced)
- Baking time: 15-20 minutes
- Prep Time: 2.5 hours
4 cups plain flour
7g dry yeast
1/2 cup The Sugar Breakup Dextrose Powder
1 cup warm milk
110g melted butter
1 teaspoon salt
2 large eggs at room temperature
Cream cheese frosting ingredients:
1 1/2 cups The Sugar Breakup Dextrose Powder
1/2 cup cream cheese
1 teaspoon vanilla extract
110g softened butter
Putting it together:
- Line the lamington tray with baking paper.
- Make the bun mixture first. Place all the cinnamon bun ingredients into a bowl and mix with your hands until it forms a smooth ball.
- Place dough into a bowl with a tea towel over the top and leave in a warm spot. Let it sit for 60 minutes whilst the dough increases in size.
- Then turn the dough out onto a lightly floured surface and roll it out into a rectangular shape until its about 2-3mm in thickness.
- Now make the filling by creaming the butter with electric beaters. Then add the cinnamon, The Sugar Breakup Dextrose Powder and The Sugar Breakup Organic Golden Rice Malt Syrup; mix until combined.
- Spread the filling mixture evenly over the rolled out dough. Carefully start to roll the dough into a cigar shape, rolling the longer edge of the rectangle. Take a sharp knife and cut the dough into 14 pieces. The two end pieces won’t have as good a shape for the buns, but add add them in anyway. They make a good treat straight out of the oven.
- Place the cut dough into the lamington tray with the scroll pattern facing up. Put a tea towel over the top and sit in a warm spot for another 30 minutes to let the buns rise further. During this time start warming the oven to 190C (170C fan forced).
- Bake for 15-20 mins until the cinnamon buns are golden in colour. Cool for 5 mins in the lamington tray and then transfer to a wire rack.
- If you’d like the cream cheese frosting, place all the ingredients in a bowl and mix with an electric beater until combined. Spread or drizzle over the still hot cinnamon buns.
- Enjoy hot or cold, they’re delicious.
- Place all of the ingredients for the bun into the Thermomix bowl.
- Mix for 5sec/speed 8. Then knead 40sec/mixing bowl/knead.
- Turn out onto the floured surface and do the same to prepare the bun in the first set of instructions (ie: from point 3 onwards).