Cinnamon Buns

I can vividly remember my first attempt at baking, actually making something that wasn’t out of a packet.  I created a lopsided, dry cake that masqueraded as a sponge and tasted like cardboard, in Domestic Science class.  “Une immense catastrophe!”  My ability to bake was as poor as my ability to speak French.  However, with time, I have learnt to do both passably well.

It took years before I conquered my fear of cakes and bread.  This of course involved my own version of therapy, which involved eating as many baked goods as I could.  I fell in love with baking fairly late in life, it’s now an all-consuming passion: the most satisfying of all the cooking techniques.  However, it’s not always quick, not always consistent and it’s not always easy.

I have found that the adage “practice makes perfect” applies absolutely to baking. As a prolific baker, I still get random results but I now understand why.  With baking – it is wise to follow the fundamental recipes, timing, method and balance of the ingredients absolutely as instructed, until you become a master of your art and have the skills to freestyle.

One of the greatest joys of baking is the heavenly smell.  Bread, chocolate cake, lemon meringue pie – all have a unique aroma which makes me light headed, but nothing smells quite as incredible as Cinnamon Buns.

The best things come to those who wait, and this is not a ten minute ‘knock up’.  It takes time and patience.  The recipe makes 6-8 buns.  Best served with strong fresh coffee, and the latest gossip with a friend. 

Ingredients

Dough:

8 fl oz / 240 ml whole milk

35 g dried yeast

2 oz / 55 g plus ¼ teaspoon of castor sugar

4 tablespoons unsalted butter, melted

1 large egg yolk

1 and ½ teaspoons vanilla extract

14 oz / 400g self raising flour

¾ teaspoon of salt

½ teaspoon of ground or freshly grated nutmeg

Filling:

4 oz / 110 g unsalted butter, softened not melted

4 oz / 110 g castor sugar

3 tablespoons ground cinnamon

Glaze:

8 oz / 220 g icing sugar

100 ml double cream

4 tablespoons unsalted butter, melted

Method:

Make the dough:  Warm milk in a saucepan to 100 F/ 38 C (this is body temperature).  Remove from heat, sprinkle in yeast and ¼ teaspoon of sugar.   Do not stir.  Leave for 5 minutes until foamy.  Whisk in egg yolk, melted butter and vanilla.  Pour flour, 2oz of sugar, salt and nutmeg into a mixing bowl.  Make a well in the centre and add yeast mixture.  If you have a stand mixer with a dough hook, mix on low speed until thick and sticky, then knead on medium speed for 5 minutes or so.  I don’t use a mixer, and knead exactly as I would making bread by hand, this still produces great results.  Shape dough into ball, grease the bowl and dough with a little butter.   Cover with cling film and allow to rise until it has doubled in size (60 – 75 minutes).

Roll out dough to a rectangle shape approx 12” x 14” with longest side facing you.  Smother in the softened butter, leaving 1” border at the further edge.  Mix the sugar and cinnamon, and sprinkle all over the rolled dough, excluding border.  Damp the border with water. Roll up lengthways, towards border, and cut into about 8 pieces.  Place buns onto a buttered baking tray, cut side down, cover and leave to rise again for 30 minutes.  I tend to pop into the oven at the lowest possible setting for best results.

Bake in a pre heated oven at 160 (fan assisted) or 180 C until golden brown, this takes around half an hour. Remove from oven, and cool for 10 minutes. Make glaze by mixing the ingredients and then piping or spooning onto the still warm buns.