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!
500g strong white flour
50g caster sugar
2 1/2 tsp fast action yeast (1 sachet)
1 tsp salt
60g butter, softened
2 eggs, large
100g butter, softened
75g light brown sugar
3 tsp cinnamon
150g icing sugar
2 tbsps water
To make the dough place all the dry ingredients and the butter in a large bowl.
Warm the milk to a lukewarm temperature. Add this to the bowl with the eggs.
Work together to form a rough dough, it will be sticky sticky but it really does make the best buns!
Knead by hand or in the mixer for 10 minutes until smooth (it will still be pretty sticky but bear with it!)
Grease a large bowl with a little oil and place the dough inside, turning it to coat in the oil.
Cover and place in a warm draught free spot to rise for 2 hours or until doubled in size.
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.
Lightly grease your worksurface with a little oil to stop the dough from sticking and turn out the dough.
By hand stretch the dough into a large square approx 40cm x 40cm.
Spread the filling all over the square of dough.
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).
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.
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.
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.
Serve warm from the oven!