So basically I tried this recipe out a week or two ago when I had a late night hankering for cinnamon buns. They do take a couple of hours to make, so I wouldn’t recommend them as a late night recipe, but they are very good! It’s father’s day this Sunday in the uk, and my dad has both a sweet tooth, and a love of home baked munchies. Basically, my mum taught my sister and I to bake at an early age so she would never have to make cake for herself again. So far, so good in that respect! In any case, this weekend I am having a go at teaching mum some bread-baking.
So the dough for cinnamon buns is precisely somewhere between bread dough and cake. The dough is a recipe from BBC Good Food which I have tweaked until it is a bit more to my liking, the sauce is pretty much a customised fudge recipe. As with my general bread baking post, I still advise that a high quality yeast (such as Allinson’s dried active yeast) is essential to decent bread – especially for a rich, heavy dough like this. The crowning glory of good yeast is still always fresh cake yeast if you can get it though.
For the dough:
– 450g strong white bread flour
– 2 x 7g sachets ready yeast/1tbsp dry yeast/30g cake yeast
– 150ml warm milk
– 50 ml warm water
– 1 beaten egg
– 1 tsp salt
– 50 g caster sugar
– 50g melted butter
For the sauce
– 1/4 cup molasses sugar (dark as you can get it)
– 1/4 cup dark brown soft sugar
– 1/2 cup caster sugar
– 1 cup boiling water
– 1/2 tsp cinnamon
– 2 tsp vanilla essence
– 2 tbsp butter
- Start out with the dough. If you’ve used quick yeast, stir together all the dry ingredients, then beat in the wet ingredients.
If you’ve got fancy live yeast, put it in the milk with 1tsp of the sugar for 15 mins to wake up. Add to the dry ingredients along with the egg, butter and water.
- Knead for about 10 mins, or until springy to the touch – this is a weird dough as it is so rich, so knead fairly lightly to start with and build it up – the approved technique is to stretch but never split the dough.
Leave to prove for 1 hour. In the meantime, make your sauce!
- Mix together the sugars in a heavy saucepan. Pour on the boiling water and mix thoroughly – simmer for 3 mins. Add in the butter and boil for a further 8 mins. STIR CONSTANTLY OR IT WILL BURN! It should start smelling fudgey and delicious. Mix in the vanilla and cinnamon. Leave to cool. Try to resist tipping it over some ice cream and gobbling it straight away!
Back to the dough…
- Your dough should be done proving for now so knock it back and roll it out into a long rectangle. Indent all around the edge, just under a centimetre from the edge – stops the sauce from pouring off! Tip over the sauce – be as generous as you dare. Lots of it will soak in as you bake the bread so pour plenty (but not all) of the sauce onto the dough.
- Roll it up lengthways like a swiss roll and cut into eight pieces. The sauce will inevitably be all over your counter top unless you’re neater with the dough than I am! Line a 23 cm cake tin with greaseproof paper (you will need it if you want your tin to ever look the same again…) and put the pieces in side by side. Leave to prove somewhere warm for 30 – 40 mins.
- Preheat your oven to 220*c. At this point I smothered my buns in crumbled pecans as a last minute moment of inspiration, and poured over some extra sauce 🙂 Once they’re done proving (they should fill the tin) bake for 10 mins, then cover the tin with foil, and bake for another 10 mins at 180*c. You should even have a little leftover sauce for that ice cream as well!
p.s. Incidentally, I’m starting off some elderflower wine this weekend. I’ll be posting it as a two-parter recipe mid-week next week, as the elderflower season is far from over and there’s still time to make some for yourself. Think elderflower cordial… but with booze.