Round the corner from my family home is an independent bakery (it’s called Cinnamon Square if you happen to live in that neck of the woods) and amongst many other lovely things they make a speciality cinnamon bun with cream cheese frosting. Since I’m far away from home I’ve had to resort to making my own…
I haven’t tried to recreate the cream cheese frosting yet, as these buns seemed quite naughty enough on their own. They’re definitely best for an occasional treat I think! One of the best things about these buns is that you can do all the preparation the evening before then just pop the buns in the oven in the morning so that they’re lovely and fresh. I only made a half quantity of the dough, but I still ended up with the dozen buns that the original recipe creates so I can only imagine that if you make a full quantity of dough you’ll end up with ENORMOUS buns…
The dough is rolled into a rectangle, then sprinkled with cinnamon sugar and rolled up like a swiss roll. This roll is cut into twelve sections, which are left to rise…
Finally the buns are baked in the oven, then finished with a sugar glaze.
Cinnamon Swirls from Bread Revolution by The Thoughtful Bread Company
2lb strong white bread flour
2 tsp sea salt
3 1/2 oz caster sugar
3 1/2 oz unsalted butter (softened)
3 tsp dried yeast
6 fl oz lukewarm water
9 1/2 fl oz milk
9 oz soft brown sugar
10 tsp ground cinnamon
For the sugar glaze:
1/4 cup of sugar
1/4 cup water
1. Combine flour, salt and sugar in a bowl, then rub in butter until the mixture resembles breadcrumbs and sprinkle in the dried yeast. Make a well in the centre and add the warm water and milk (I warmed my milk slightly to help activate the yeast, although the original recipe doesn’t call for this). Add the eggs and bring the mixture together into a wet dough.
2. Knead the dough for about 10 minutes, then place in a lightly oiled bowl, cover and leave to rise for an hour. Then place the dough in the fridge for a further 30 minutes.
3. On a lightly floured surface, knock the dough back and roll into a rectangle about 12″ x 17″ – it should be about 1/2″ thick.
4. Mix together the cinnamon and the brown sugar. Mist the dough with a little water and then sprinkle over the cinnamon sugar so that the dough is covered with a generous layer.
5. Roll the dough tightly into a swiss roll – brush the seam with a little water to make sure that it sticks.
6. Slice the roll into 12 equally sized pieces, then place them onto a lined baking tray and cover with lightly oiled cling film. Leave to rise for an hour. (If you’re preparing these the evening before, place the buns in the fridge now and leave overnight. In the morning, take them out of the fridge an hour and a half before you want to bake them)
3. Preheat the oven to 190°C and bake for about 15 minutes, until the swirls are lightly golden. (You can brush the buns with an egg wash before you bake them – I omitted this step).
4. Place the buns on a wire rack to cool and brush with the sugar glaze (see below) whilst still warm.
For the sugar glaze:
1. Heat water and sugar together in a saucepan until the mixture starts to thicken to a syrupy consistency.