Cinnamon Buns

I haven't made cinnamon buns for a very long time despite being something that I think about often. My love for them stemmed from when I lived in America and would buy trays of them in Sam's Club for just cents, it was the cream cheese topping that made them irresistible.

When Katie tweeted me last week to ask if I would be joining in with Breakfast club that she's hosting this month I saw it as a great excuse to make cinnamon buns again. It's not something that I would normally eat for breakfast but how nice was it on Sunday morning eating one of these Al Fresco with a freshly brewed coffee.

 

As it had been so long since I made them last time, and well before I started blogging, I had no clue which recipe I used so decided to use my current favourite tear & share bread recipe, adapted from a chelsea bun recipe in my 'bread & bread makers' recipe book.

I made the dough using the basic dough setting on the breadmaker, however it's possible to make it using a dough hook on a food mixer easily enough, or by hand if you're feeling energetic.

For the dough
225ml milk
500g white bread flour
1/2 tsp salt
50g caster sugar
50g butter, softened
7g yeast

Filling
50g caster sugar
2 tbsp cinnamon
50g butter, melted

Icing
25g butter, softened
75g Cream cheese
25g Icing sugar

• Add the dough ingredients into the breadmaker in the order that your machine specifies and set to dough.
• Once the dough is ready remove onto a floured surface and roll out into a rectangle approx 30 x 20cm
• Mix the caster sugar and cinnamon together
• Brush the melted butter generously over the rolled out dough
• Sprinkle with all of the cinnamon sugar
• Roll the dough up along the long side & press the end to seal
• Cut into 12 equal slices using a very sharp knife
• Lay the slices into a buttered round or rectangular baking tin or dish
• Brush with any remaining melted butter
• Cover with clingfilm & leave in a warm place for approx 1 hour
• Bake in a preheated 200 C oven for approx 15-20 minutes until golden brown
• In the meantime mix all of the icing ingredients together until smooth
• Whilst the buns are still in their tin and still warm smooth the icing over them
• Serve warm or cold