We've been baking a lot these last couple of weeks, some have been good, some not so much (let's forget the hot cross buns 🤦♀️). We've recently made cinnamon buns which were delish. So here's the recipe we used, below:
300g self-raising flour
2 tbsp caster sugar
1 tsp ground cinnamon
100g butter, melted. Plus extra for greasing
2 egg yolks
100ml milk, plus extra for glazing
For the Filling
tsp ground cinnamon
55g light brown soft sugar
2 tbsp caster sugar
• 1 tbsp melted butter
For the Icing
60g icing sugar
1 tbsp cream cheese, softened
½ tbsp butter, softened
½ tsp vanilla essence
Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
This recipe was from BBC Good Food. It actually says 200ml of milk, but I found this was too much and the dough was sloppy, so I reduced it to 100ml. Also, the recipe does not cover a 20cm (8inch) pan, so I would double up.
But once done they tasted amazing, definitely something we will do again.
If you do have a try, send me some pics, would love to know how they turned out.