We had a pang for Cinnamon Buns this weekend but as its not something that I make all the time I don’t really have a staple, tried and tested recipe so I set about putting one together!
I’m obviously a massive fan of Nigella Lawson so she was my first point of call but I’ve also made some really good bread dough recipes from Joy the Baker too so I checked their website to see if there was anything I could use.
The recipe that follows is a mix of both Nigella’s Norwegian Buns (the batter) and Joy the Bakers Cinnamon Rolls (the filling) with extra tweaking, fruit and spice I decided to add myself!
They turned out to be amazing!
Sunday Brunch Fruity Cinnamon Buns
makes 8 buns
100g Caster Sugar
50g Light Brown Sugar
100g Mixed Dried Fruit
2 tbsp Ground Cinnamon
1/2 tbsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Black Pepper
Sprinkle of Ground Cloves
2 tbsp Maple Syrup
1 tsp Vanilla Essence (preferably some made by Emmms using Indonesian vanilla pods and vodka! Look out for it in the pics!)
300g Strong White Bread Flour
50g Caster Sugar
Sprinkle of Salt
10g Dried Yeast Powder
50g Butter (melted and a little extra for brushing)
100g icing sugar
A little warm water
Combine the flour, sugar, salt and yeast in a bowl.
Beat the egg together with the melted butter and milk and add slowly to the dry ingredients.
This batter is quite sticky so make sure you keep your board well floured when kneading.
Knead for a good 10 mins adding more flour if necessary but not too much!
Have faith as it will get easier to knead as you go on.
Once the dough is smooth and springy leave to rise in a warm area for 25 mins.
Whilst you are waiting for the dough to rise make the filling by adding all of the dry filling ingredients and dried fruit into a bowl.
Mix them together then mix in the maple syrup and vanilla essence.
Once the dough has risen, roll into a rectangle about 12 inches by 14 inches.
Now rub your filling all over the dough getting all into of the corners.
With the long side closest to you begin to roll the dough into a tube.
Now slice the tube into 8 equal sized pieces and place into a buttered baking tray.
Cover and leave to rise again for 10 mins.
Pre-heat your oven to 200 degrees c.
Once the buns have risen, brush with the remaining butter and bake for 18-20 mins until golden brown.
Make up 100g of icing sugar mixed to required consistency with some warm water and drizzle over the buns.
Most people would suggest to wait until they have cooled but I prefer them straight out of the oven!
Serve for a sweet tasty breakfast with a good cup of coffee!