Cinnamon Buns

A rainy Sunday morning made a billion times better by these little beauties! Sweet, decadent, sticky and the ultimate breakfast indulgence. Cinnamon Buns.

Dough
1 cup lukewarm milk

2 large eggs, room temperature
1/3 cup butter, cut in cubes
4 ½ cups plain flour
1 teaspoon salt
½ cup sugar
1 package rapid rise yeast

Filling
1/3 cup butter, softened
3/4 – 1 cup brown sugar, packed
3 tablespoons ground cinnamon

Icing
1 1/2 cups powdered sugar
1 tablespoon maple syrup or flavouring
1/4 cup unsalted butter, melted
2 tablespoons (or more) milk
1 teaspoon vanilla extract

For the dough: mix all the ingredients in a large mixing bowl or the bowl of a stand mixer until the mixture comes together.

Either knead the dough by hand for about 5-8 minutes or until smooth; or using the dough hook in a stand mixer knead for 4-7 minutes at medium speed.

Put the dough in a lightly oiled bowl, cover with plastic wrap and place somewhere warm for about 60 mins or until doubled in size.

Meanwhile, in a small bowl, mix together filling ingredients.

Take the dough out of the bowl and punch it down. Roll the dough out onto a lightly floured surface into a 16×21 inch rectangle. Leaving a 1-inch border at one of the short ends, spread the dough evenly with the filling.

Starting at the opposite end from the border with no filling, roll the dough into a log shape and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a 9×12 inch greased baking pan.

Cover and refrigerate overnight.

The next morning, remove cinnamon rolls from refrigerator and let sit on the counter for about 30-60 minutes. Preheat oven to 375f.

Bake for 20 minutes, or until browned.

Meanwhile, in a small bowl, whisk together the icing. If it’s too stiff add more milk until runnier.

When rolls are golden, remove from oven, and allow to cool for 10-15 mins. Pour glaze over cinnamon rolls. Serve warm.

Made with love by my Mum and I, these are the perfect pre prepared breakfast ever. Just make the scrolls the night before and in the morning bake them and let the members of your house awaken to the beautiful smell of fresh bread and cinnamon.

These are most definately not the everyday breakfast of choice but for a special occasion or to feed a group of people something a little bit fancy this is definately going to become my standby from now on. They are easy enough to prepare the night before after dinner and they made a really nice change to the typical bacon and eggs on a Sunday. I got 11 scrolls from the dough, the recipe says 12 and if i had have cut them smaller I could have easily done it. You could get 14 if you had a large group, but I wouldn’t do any less than 10 because they would be too thick.

The icing is delicious, vanillary, maple syrupy and goes amazingly well with the scrolls. I only made half the recipe because it seemed like a lot and the half batch was the perfect amount. I have left the full amounts in the recipe because it is better to have enough ingredients to make more than not enough if you need to alter it.

The only negative thing I can say about these is that if you don’t have a sweet tooth you won’t like them as they are very very sweet, especially for breakfast. Otherwise I would say next Sunday give these a crack. I hope you enjoy them as much as we did. Finally a big thank you to my Mum and step-dad Slav for a lovely weekend.

Love Sonia x

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