Bevendean History Project
Recipe for Cinnamon Buns
Ingredients
• 100g/3½oz unsalted butter
• 200ml/7fl oz milk
• 1 tsp salt
• 250g/9oz plain or wholemeal plain flour, plus extra for dusting
• 250g/9oz strong white flour
• 1½ tsp fast-action yeast
• 1 tsp ground cardamom (optional)
• 4 tablespoons caster sugar
• 2 free-range eggs
• olive oil, for greasing
For the filling and topping
• 75g/2½oz unsalted butter, softened
• 100g/3½oz caster sugar
• 2 tablespoons cinnamon
The first batch of homemade Cinnamon Buns
Method
Ingredients
• 100g/3½oz unsalted butter
• 200ml/7fl oz milk
• 1 tsp salt
• 250g/9oz plain or wholemeal plain flour, plus extra for dusting
• 250g/9oz strong white flour
• 1½ tsp fast-action yeast
• 1 tsp ground cardamom (optional)
• 4 tablespoons caster sugar
• 2 free-range eggs
• olive oil, for greasing
For the filling and topping
• 75g/2½oz unsalted butter, softened
• 100g/3½oz caster sugar
• 2 tablespoons cinnamon
The first batch of homemade Cinnamon Buns
Method
- In a small saucepan heat the butter, milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm.
- In a large bowl, stir together the flours, yeast, cardamom and sugar until combined. Make a well in the centre and add beaten eggs. Pour in the lukewarm milk mixture and stir everything together to form a dough. Kneed for 5 to 7 minutes.
- Put dough into a large, greased bowl and set aside in a warm place to prove for an hour, or until doubled in size.
- Meanwhile, for the filling and topping, mix the softened butter in a bowl with half the sugar and 1½ tablespoon of cinnamon. Use a fork to mix the sugar and spice into the butter until it is completely combined. Mix the remaining sugar and cinnamon in a separate bowl and set aside.
- When the dough has risen, turn out onto a floured work surface and gently roll out into a 36 by 24 cm rectangle. Spread the cinnamon-sugar-butter evenly over the dough with a palette knife.
- With the longest edge closest to you, roll the dough up into a cylinder. Cut into even slices.
- Line a baking tray with parchment and place slices close together on the tray. Set aside to prove again for 30-45 minutes, or until risen.
- Pre-heat the oven to 200C/180C Fan/Gas 6.
- Dust the tops of the buns liberally with cinnamon sugar. Bake for 12 minutes until the buns are dark golden-brown.
