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With Autumn in full swing it is time for some cosy food. Autumn, or Fall for my lovely readers across the pond, is my favourite season. Occasionally I say it is spring, and I do live spring; the sudden bursts of colour, the cherry blossom, tulips. Spring is a new beginning. However, Autumn for me is a whole different ball game. I love the cold so, as the cooler winds creep in and the need for chunky knits and knee high boots takes over, a big smile will usually be seen on my face. The oddest part is that orange is my least favourite colour but as autumn takes hold I find myself searching out orange flowers, brown clothes and all the fiery colours. It is safe to say that autumn really is my favourite season and with that comes the best baking opportunities including these delicious cinnamon buns.

Seasonal Baking

Every year I forget how much I dislike baking in the summer. The heat isn’t great for baking of any sort. Pastry gets tough, cakes go stale quickly and icing melts. I learnt the hard way never to make macarons in a hot kitchen even if it is for a charity bake sale. Baking in the summer isn’t impossible and of course it brings some delicious flavours with it. Strawberries, raspberries, lemons, oranges and cherries. The only trouble is I find my inclination to stay in the kitchen next to a hot oven wanes a little in the summer. So come autumn I am so ready to get back to creating in the kitchen.

The Autumn isn’t devoid of flavours either. Of course their is the traditional pumpkin, but if that isn’t your thing then the autumn brings ripe apples, blackberries and pears. It is also a great time to start introducing spices into baking again ready for the winter period. One of my favourite spices to bake with is cinnamon. I like its versatility and its gentle warmth of flavour; I even made cinnamon brownies once which were surprisingly delicious.

Delicious Cinnamon Buns Recipe #baking #recipe

Cinnamon Buns

If you are here reading this recipe then I am guessing you know exactly what a cinnamon bun is. But just incase you aren’t sure a cinnamon bun is made from an enriched dough (simply meaning it has eggs in it) which is rolled up with a cinnamon sugar in it’s swirls. If you want to jazz up this recipe further you could add a little nutmeg to the cinnamon sugar, or perhaps some orange peel. You could even swap the cinnamon for a layer of chocolate chips and make chocolate buns. The choices are endless for the middle.

The key to a great cinnamon bun isn’t the cinnamon itself, it is getting the dough right to ensure a great even bake and a delicious end result. I like to bake mine until well browned so they are cooked through (partly because I share these with my kids). However if you like yours super gooey and soft in the middle then taken them out 5 minutes earlier than I have stated in the recipe or when they are a golden brown.

 

Delicious Cinnamon Buns Recipe #baking #recipe

Delicious Cinnamon Buns Recipe #baking #recipe

Print Recipe
Cinnamon Buns
Delicious Cinnamon Buns Recipe #baking #recipe
Course Baking
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 3 hours
Servings
buns
Ingredients
For the Dough
For the Cinnamon Sugar
For the Cream Cheese Frosting
Course Baking
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 3 hours
Servings
buns
Ingredients
For the Dough
For the Cinnamon Sugar
For the Cream Cheese Frosting
Delicious Cinnamon Buns Recipe #baking #recipe
Instructions
  1. Place all the dry ingredients for the dough into a mixing bowl. Heat the milk in a saucepan or microwave until warmed through but not boiling.
  2. Add in the egg and melted butter and start mixing the dough together using the dough hook of a freestanding mixer or with your hands. Slowly add the warmed milk and keep mixing until all the ingredients are combined.
  3. Once the dough has formed you can continue to kneed using the mixer or remove from the bowl onto a well floured surface and kneed for 10 minutes until a smooth, stretchy dough has formed.
  4. Cover the dough in a thin layer of olive oil and place back in the mixing bowl. Cover the bowl with a warm damp towel and leave to prove (rise) for 1.5 to 2 hours or until doubled in size. (The time this part takes will depend on the ambient temperature of the room. Be patient. If you would like these to rise overnight you can place the covered bowl in the fridge overnight).
  5. Whilst the dough is rising line a baking tin (I use 8 in x 8 in) with greaseproof paper. And make the cinnamon sugar.
  6. Once the dough has risen remove from the bowl onto a well floured surface and roll out to about 0.5cm thick and rectangular in shape.
  7. Spread the soften butter over the surface of the dough, leaving a couple of centimetres clear on one edge for sealing the rolled buns (I always choose a shorter edge rather than a longer one). Then evenly sprinkle the cinnamon sugar onto and push into the butter.
  8. To roll the bun start with the edge opposite to the one you left butter and sugar free. Roll fairly tightly to ensure the cinnamon sugar doesn't have too much room to escape and to get in lots of swirls.
  9. Once the dough is rolled up into a log shape, cut it up into slices one inch across using a serrated knife. Place these chopped pieces into your prepared tray swirls facing up and with a little room in between each. There doesn't have to be gaps between them but don't cram them in.
  10. Preheat the oven to 170°C.
  11. Cover the baking tray in a plastic bag and leave the prepared buns to rise again for about 30 minutes.
  12. Bake for 25-30 minutes until brown on top. Remove from the oven and leave to cool slightly.
  13. Meanwhile make the cream cheese frosting. Add all the ingredients to a mixing bowl and whisk together until a smooth, thick creamy frosting forms.
  14. Pour the cream cheese frosting over the warm buns (you may not want all of it, it's personal taste) and serve as soon as possible.
Recipe Notes

These cinnamon buns are best served just out of the oven but they will keep in an airtight container for a day.

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