The last 2 weekends I have dedicated some time to baking. Due to the fact that last weekend’s bake turned out to be a complete disaster, I have been making cinnamon buns on both occasion. This batch was by no means perfect but each attempt is coming to resemble a cinnamon bun a little more. The recipe is a good one and this time I think my main error was leaving them in the oven a little too long. As I said, the recipe is a good one and these buns are delicious when eaten warm!
1Kg (2lb) plain flour
30g (1oz) caster sugar
30g (1oz) light brown sugar
1 x 7g sachet fast-action dried yeast
about 350ml (12fl oz) lukewarm milk
2 eggs, lightly beaten
30g (1oz) butter, melted
250g (8oz) raisins
1 tbsp ground cinnamon
sunflower oil for greasing
milk for glazing
200g (7oz) icing sugar
1 tsp vanilla extract
1. Sift the flour and 30g of the caster sugar into a bowl, then stir in the yeast and salt. Make a well in the middle and pour in the milk (remember it must be lukewarm to help it stop de-activiating the yeast), eggs and butter. Apply you dough hook to your mixer and combine on a low-speed (2-3) to make a sticky dough.
2. Knead the dough on a lightly floured surface or on a low-speed until the mixture is smooth and elastic.
3. Knead in the raisins and half of the cinnamon and divide the dough into 16 even sized pieces.
4. Roll the dough into strips approximately 20-25cm long and flatten them.
5. Mix the light brown sugar and cinnamon and sprinkle the mixture over the strips of dough. Roll them up into spirals.
6. Lightly oil a large baking tray with sunflower oil. Arrange the rolls on the tray and loosely cover with cling film and leave them to rest for 1hr or until double in size.
7. Brush the rolls with a milk glaze and bake in a pre-heated oven at 190 degrees(170 fan, gas 5) for 30-40 mins or until lightly browned. Transfer the rolls to a rack.
8. Meanwhile, combine the icing sugar, water and vanilla extract in a bowl and mix until the glaze is smooth. As soon as the rolls are out of the oven, brush with the glaze.