Cinnamon Buns

Fluffy, soft and delicious Cinnamon Buns.

Serves

Featuring Wessex Mill Strong White Bread Flour

For the Dough:

300g Wessex Mill Strong White Bread Flour

1 tbsp caster sugar

2 tsp Doves Farm quick yeast

25g unsalted butter

150ml milk

1 egg

For the Filling:

125g soft brown sugar

3 tsp cinnamon

¼ tsp salt

For the Icing:

75g icing sugar

2 tsp milk

1 tsp vanilla extract

Flour, for dusting

Butter, for the tray

All ingredients are available to purchase in our Farm Shop

Measure the flour, sugar and yeast into a mixing bowl and stir to combine.
Put the butter into a saucepan over a gentle heat until melted then remove from the heat and add the milk and egg and mix well. Pour the milky mix into the mixing bowl, stir into a dough and knead for 3-4 minutes.
Cover the bowl with a tea towel and leave in a warm place to double in size, about 2-4 hours depending on the temperature.
Pre-heat your oven to 180°C, Fan 160°C, 350°F, Gas 4. Line a baking tray with baking paper.
Measure the brown sugar, cinnamon and salt into a bowl and mix well.
Dust the worktop with flour and tip the dough into the middle. Sprinkle flour over the dough and press or roll it into a 40x30cm rectangle. Brush all the edges with water then spread the cinnamon and sugar mix over the dough.
Gently lift up the 30cm side of dough and roll up the dough tightly, like a Swiss roll. Using a sharp knife cut the dough roll into 10 equal slices.
Lay the slices flat on the baking tray, spacing them well apart.
Using the palm of your hand gently flatten each bun until 7.5cm in diameter.
Leave the buns to rise in a warm draft free place to roughly double in size, about an hour.
Pre-heat the oven for at least 20 minutes before you are going to bake. Bake for 12-15 minutes.
Measure the icing sugar into a mixing bowl, add the milk and vanilla extract and stir to make the icing. Drizzle the icing over the cinnamon roll buns and allow to cool.