Giant cinnamon bun recipe

Giant cinnamon bun recipe

8 ratings

What's better than a cinnamon bun? A giant one, of course! Delicately spiced with cardamon and cinnamon and drizzled with icing, this wonderful bake will definitely impress. Practise your dough making skills and get ready to to amaze your guests with this fun baking idea. See method

  • Serves 12
  • 30 mins to prepare and 1 hr 10 mins to cook, plus proving and cooling
  • 409 calories / serving

Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 4 cardamom pods, seeds removed and finely crushed
  • ½ tsp fine salt
  • 7g sachet fast-action dried yeast
  • 280ml milk, plus 4 tsp
  • 220g butter, at room temperature, plus extra for greasing
  • 1 large egg, lightly beaten
  • vegetable oil, for greasing
  • 170g light soft brown sugar
  • 2 tbsp ground cinnamon
  • 70g currants
  • 65g icing sugar

Each serving contains

  • Energy

    1720kj
    409kcal
    20%
  • Fat

    18g 26%
  • Saturates

    10g 51%
  • Sugars

    25g 28%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 58.8g Protein 6.8g Fibre 2.5g

Method

  1. Mix the flour, crushed cardamom seeds, salt and yeast in a bowl, then make a well in the centre. Gently warm the 280ml milk and 30g butter in a small saucepan until the butter has just melted, then pour into the flour mix; add the egg. Mix until a dough forms, then tip onto a lightly floured surface and knead for 5-10 mins until the dough is smooth and stretchy. Lightly grease a bowl with oil and put the dough in. Cover and leave to rise in a warm place for 1 hr or until doubled in size.
  2. Mix the remaining butter, the brown sugar and cinnamon until well combined; set aside. Lightly grease a 20cm loose-bottomed cake tin with a little butter.
  3. Turn out the risen dough onto a lightly floured surface and knead a few times to knock the air out. Roll out to a rectangle about 40 x 30cm with the shorter ends on the left and right. Spread over the cinnamon butter and sprinkle with the currants.
  4. Cut the dough horizontally into 4 strips. Roll the top strip into a spiral, then place at the end of the second strip and roll it around the first. Repeat with the next 2 strips until you have a large spiral. Put the spiral in the cake tin, loosely cover with oiled clingfilm, and leave to rise for another 30 mins in a warm place. Preheat the oven to gas 5, 190°C, fan 170°C and put in a baking tray to warm.
  5. Put the tin on the hot tray and bake for 1 hr 10 mins, loosely covering with foil after 30 mins. Just before you remove the bun from the oven, mix the icing sugar with the 4 tsp milk. As soon as you remove the bun, drizzle over the icing using the back of a spoon. Leave to cool in the tin for 30 mins, then transfer to a plate. Cut into wedges to serve.

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