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.
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.
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.