9 – Cinnamon Breakfast Buns

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Cinnamon Breakfast Buns – make them up now and bob them in the freezer ready to bake on Christmas Day morning – delicious squidgy cinnamon loveliness, what could be better?

This sticky dough really does make the best of buns so it’s worth the fuss!

Ingredients:

Dough

500g strong white flour

50g caster sugar

2 1/2 tsp fast action yeast (1 sachet)

1 tsp salt

180ml milk

60g butter, softened

2 eggs, large

Filling

100g butter, softened

75g light brown sugar

3 tsp cinnamon

Glaze

150g icing sugar

2 tbsps water

To make the dough place all the dry ingredients and the butter in a large bowl.

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Warm the milk to a lukewarm temperature.  Add this to the bowl with the eggs.

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Work together to form a rough dough, it will be sticky sticky but it really does make the best buns!

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Knead by hand or in the mixer for 10 minutes until smooth (it will still be pretty sticky but bear with it!)

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Grease a large bowl with a little oil and place the dough inside, turning it to coat in the oil.

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Cover and place in a warm draught free spot to rise for 2 hours or until doubled in size.

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Once the dough has doubled in size mix up the filling beating together the butter, brown sugar and cinnamon.  It should be a spreadable consistency but if it’s stiff warm it very gently until it is easy to spread.

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Lightly grease your worksurface with a little oil to stop the dough from sticking and turn out the dough.

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By hand stretch the dough into a large square approx 40cm x 40cm.

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Spread the filling all over the square of dough.

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Starting from one edge roll up the dough to form a long sausage.  (It can still be sticky so use a spatula or dough scraper to help if you need it).

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Grease a 9″  deep sided flan tin or something similar (an 8″ square baking tin or casserole type dish will do the trick too).

Slice the sausage of dough into 7 fat pieces and place into the dish.  For smaller bitesize buns split the dough into 14 and use 2 dishes.

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If you’re making these ahead of time this is the point that they go into the freezer, wrapped well.  Defrost the buns 24 hours ahead of bake time in the fridge – they defrost and prove in the fridge in 24 hours, faster if you place them at room temperature.

Cover the buns with a piece of greased clingfilm or a clean tea towel and place back in a warm spot to rise again for 1 hour or until they have filled the dish almost doubling in size.

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Preheat the oven to 180c(fan)/200c/Gas Mark 6.

Bake the almost doubled buns in the oven for 20 minutes (half size buns take 12-15 minutes).  Whilst they bake mix together the glaze beating together the icing sugar and the water to form a thin glaze.

As soon as they’re out of the oven release the buns onto a cooling rack and paint the glaze all over with a pastry brush.

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Serve warm from the oven!

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Ruth Clemens, Baker Extraordinaire

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