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.
500g white bread flour
1/2 tsp salt
50g caster sugar
50g butter, softened
50g caster sugar
2 tbsp cinnamon
50g butter, melted
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