Simple Cinnamon Buns

Finished cinnamon bun

Finished cinnamon bun click to enlarge

Like this recipe?  There are more like it in the book!

Like this recipe? There are more like it in the book! click to enlarge

What I baked today - 7 November 2012

Simple Cinnamon Buns - makes 12 biggish buns

Ingredients

For the dough:

300 g plain white wheat flour
200 g water
3 g dry yeast (1.5 g instant yeast, 6 g fresh yeast)
6 g salt

For the filling:

150 grams of butter at room temperature
125 g dark brown sugar - like muscovado - sugar with flavour
2 big tablespoons of cinnamon
Optional:  a handful of pecans or walnuts

For the goo:

150 g butter
125 g dark brown sugar - like muscovado - sugar with flavour

Method:

Proof the yeast in a little of the water if you have to and then add all the other ingredients for the dough and knead well for 10 minutes.

If you are using fresh or instant yeast simply measure all the dough ingredients into a big mixing bowl and knead well for 10 minutes.

Cover and let rise for one hour and while you do that, make the filling and the goo.

To make theh filling simply beat all the ingredients together.

To make the goo simply melt the butter and sugar together and set aside until later.

After one hour, scrape the dough gently onto a lightly floured surface and roll our into a square that is about 1/2 inch (1.5 cm) thick.  Spread the filling onto the square and roll it up as tightly as you can.  Slice the roll into 12 pieces.  Roll each piece in the goo to thoroughly coat it and snuggle all 12 pieces into a buttered baking pan that is at least 2 inches (5 cm) deep.  If you want your buns to rise up, squeeze them in so they touch each other.  If you want them to spread out, use a pan big enough so they don't touch eatch other.  Make sure to use a good quality baking tin or the bottoms of the buns may burn.

Cover and let rise for 45 minutes and pre-heat the oven to 200 C.

Pop the buns in the oven and bake for 45 minutes.  Check after 30 and if they are getting too brown, cover them with foil.

When they are done, turn them out immediately onto a deep plate that is big enough to hold them and all the melted butter/sugar in which they have been baking.  Be careful not to burn yourself.

Try to let them cool before you eat them!

If you like this recipe and would like more recipes for fantastic buns from all over the world, buy The Book Of Buns, available on Amazon.