These delicious spiralled homemade cinnamon buns are soft, fluffy and will fill your home with beautiful aromatic cinnamon scents when baking. Your whole family will love this mouthwatering breakfast or tea time treat.
In a pan, bring the milk and cardamom seeds to the boil; remove from the heat and stir in the butter. Set aside to cool a little. Meanwhile, sift the flour, yeast, sugar and 1⁄2 tsp salt into a bowl. Crack in an egg, then pour in the milk mixture and stir, until it forms a soft, sticky dough.
Tip the dough out onto a lightly oiled surface and knead for 10 minutes. It will be very sticky to begin with, but do not add any flour. Transfer the dough to a lightly oiled bowl, cover with a clean tea towel and leave in a warm place for 30 minutes, or until nearly doubled in size.
Lightly flour a clean surface and dust your hands with flour. Tip out the ball of risen dough and turn it once to coat in the flour. Using a rolling pin, roll it out into a rectangle measuring 35cm x 25cm (14in x 10in).
For the filling, beat the butter with the sugar and cinnamon, until softened; spread it evenly over the dough. Starting with a long edge, roll up the dough into a sausage shape, finishing with the seam on top. Stretch it out to 40cm (16in) and cut into 12 even pieces, around 3cm (1in) long.
Preheat the oven to gas 4, 180°C, fan 160°C. Arrange the buns in a greased, deep roasting tin, approx. 35cm x 25cm (14in x 10in). Cover the tin with a clean tea towel and leave in a warm place for 30 minutes, or until the buns have puffed up and the sides are touching.
Beat the remaining egg and brush it over the buns. Sprinkle with the demerara sugar and bake for 16-18 minutes. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool. Mix the icing sugar with 2-3 tsp cold water and drizzle it over the buns. Pull them apart before serving.
Apple and sultana: In a pan, melt 25g (1oz) butter. Add 200g (7oz) finely chopped apple and 75g (3oz) sultanas and cook for 5-10 minutes, until softened. Scatter the mixture over the cinnamon flling before rolling up the dough.
Lemon and pistachio: Add the zest of 2 lemons to the filling, and leave out the cinnamon. Spread it evenly over the dough and then top with 75g (3oz) chopped pistachios. Make up the icing for drizzling with lemon juice instead of water.
Chocolate and hazelnut: Add 3 tbsp cocoa powder to the filling, and leave out the cinnamon. Spread it evenly over the dough and top with 75g (3oz) chopped hazelnuts. Replace 25g (1oz) of the icing sugar with cocoa powder to make the icing for drizzling.
When heating the
milk (step 1) only
bring it just to the
boil. ‘Scalding’ it this
way activates the yeast when the milk is poured into the mix, and also gives the buns a softer, more rounded flavour.
Once the dough has been spread with the cinnamon filling (step 4), use your thumb to press the long side, furthest away from you, onto the work surface – this will hold it in place while you roll it up. When you reach the end of the roll, gently lift the dough of the work surface and finish with the seam on top.
When it comes to putting the buns in the greased baking tin (step 5), leave about 1cm (1/2in) between them, so they have room to rise until their sides
If the buns are browning too quickly (step 6), cover with foil for the remainder of the cooking time.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.