Breakfast buns (cinnamon rolls)

Breakfast buns (cinnamon rolls)

Everyday recipe – for 10 rolls:

  • 65g butter
  • 220ml milk
  • 440g plain white flour (you don’t need strong bread flour for this recipe)
  • 65g normal sugar
  • 2 tsp dried yeast
  • salt
  • 2 tablespoons cinnamon
  • 3-4 tablespoons demerara sugar
  • you can try other fillings instead – see the original recipe.

Melt butter in a pan, add milk and bring to blood heat. Mix flour, sugar, yeast and salt in a large bowl, then add the butter/milk mixture and kneed – it will be soft and sticky – that’s OK. I use a machine for the kneeding, just because it is less messy but doing it by hand is fine. Leave to rise in a warm place for about 3/4 an hour or maybe an hour if you don’t have a warming drawer, covering the bowl with a cloth so that the top surface of the dough doesn’t dry out too much. It should roughly double in size.

Sprinkle some flour on your workshop and tip/scrape the the dough out of the bowl – I try to do this so that the smooth surface which was on top of the ball of dough goes down onto the worktop surface and the scraped bits are all on top – that makes everything less likely to stick to the worktop. You don’t kneed the dough at this point as it would tighten up and be more difficult to stretch. Put flour on your hands, and sprinkle a little on the top surface of the dough before gently pushing and stretching the dough into a flat squarish shape about 30cm square, using a rolling pin if you like, or just your hands. Sprinkle the cinnamon/sugar mixture over the surface – leaving a strip on the top edge with nothing on it. Spray or sprinkle that strip with little water to make it stick to the surface it meets when it’s rolled up.

Roll the dough up from the bottom and gently squeeze the roll to firm it up. It should still be about 30cm long. Then cut into ten sections. Take each section in your hand and gently flatten it into more of a thick biscuit shape without loosing the spiral thing going on inside. If you plan to toast them in a toaster getting them flattish is important, otherwise you can let them just do their thing.

Put the buns on a non-stick tray or greaseproof paper and let them rise for about half an hour (they don’t need to be covered this time). Put the oven on to 190 degrees C (fan oven) to pre-heat.

Put the tray in the oven and bake the buns for 10-12 mins. When they come out of the oven move them to a rack so that when they cool the bottom surface doesn’t go soggy. Great sliced in half and toasted.