Cinnamon Buns are a bake I have always loved but rarely tried to do myself. I always get daunted by making dough but I decided I needed to give it a crack. I surprised myself immensely and made the dough seamlessly, without any issues. I always have a proud moment when I get dough out from proving and it’s grown into a monster! After this success I have decided I need to try my hand at more doughy recipes. Anyway, onto the recipe…
These cinnamon buns are sooo delicious. They’re best served warm with a cup of coffee but are still amazing cold! I think these are a bit of a take on the American chain Cinnabon as the icing on the top was mainly made up of cream cheese. This definitely adds to the richness but it works!
If you like these also try my Chocolate and Hazelnut version of these doughy goods! You can find the recipe here (a great one for anyone who loves Nutella!)
These only keep for a couple of days so snap them up quickly! (I’m sure that won’t be an issue)
Recipe adapted and inspired by Delish
- Cooking spray Or Cooking OIl
- 240ml of Milk
- 2 1/4 Teaspoons of Instant Dried Yeast/ 1 Packet
- 2 Eggs (room temp)
- 5 Tablespoons of Butter
- 560g Plain Flour
- 2 Teaspoons of Salt
- 100g Granulated sugar
- 1/4 Teaspoons of Bicarbonate of Soda
- 100g Butter
- 170g Soft Brown Sugar
- 4 Teaspoons of Ground Cinnamon
- 1/2 Teaspoons of Ground Nutmeg
- 170g Full Fat Cream Cheese
- 110g Butter
- 125g Icing Sugar
- 1 Teaspoon Of Vanilla Essence
- 60ml of Milk
- Grease a large bowl using cooking spray or oil and set aside. Also grease a 23x33cm cooking tin using some butter
- In another large bowl warm up the milk in the microwave until lukewarm. Add the yeast and mix until dissolved. Then add all the other ingredients which make up the dough and mix until fully combined and dough has formed. I used a spoon then got my hands stuck in. The dough should be smooth and soft. If it feels a little too sticky add a little more flour.
- Transfer the dough into the large greased bowl, put a tea towel over it and set aside for 2 hours until it has doubled in size. I put mine in the airing cupboard as well to give it some warmth to encourage the yeast to work.
- Whilst the dough is proving make the filling. Mix together the butter, cinnamon, sugar and nutmeg until well combined and the mixture is fluffy
- Preheat the oven 200 degrees. Flour a surface and turn your dough out and form back into a ball. Roll out the dough til it forms a 45cmx45cm square
- Spread the cinnamon butter mix across the dough using a spatula ensuring it reaches all the edges.
- Starting from one end roll the dough into a log shape and continue until you reach the end and form a large log. Cut into 12 equal buns that are roughly 4cm thick
- Place the rolls into the pan and leave to rise again for 30 mins, they will increase in size again
- Bake in the oven for 20-25 mins until golden.
- Whilst the buns are baking make the frosting, sieve the icing sugar into the bowl then beat in the butter, cream cheese and vanilla essence. Then add in the milk to loosen the icing
- As soon as the buns come out the oven spread the frosting over them and serve up warm if you can!