Ultimate Cinnamon Buns

Cinnamon buns are one of the most luxurious weekend treats. These soft, pillowy buns with a gooey centre coil, coated in cream cheese frosting are a delicious way to dip your feet into the world of yeasted breads. I love that you can make these the day before you want to eat them, pop them in the fridge and bake them off in the morning. You can also easily substitute ingredients for the filling- hate pecans, try raisins!

Yeasted breads can be a bit tricky if it’s your first time, just keep these things in mind. Yeast thrives in warm environments (so warm milk, not hot is great!). Yeast loves sugar (sugar, flour), and it hates salt (don’t mix the salt with the yeast). Watch your dough to make sure it’s not over-proofing (active yeast takes 20-30 minutes) by gently touching it- if the indentation is permanent it’s gone too far, but when it bounces back, it’s right on track.

Makes 9-12

A 9 x 13” rectangular tin, or a 9” square or round baking tin

Ingredients

For the Dough:

300ml Whole milk (2% works well too)

3 ½ Tbsp (50g) unsalted butter, softened plus extra for greasing

¼ Tsp Fresh or ground nutmeg

1 large egg, at room temperature

3 cups (420g) All-purpose (plain) flour, plus extra for dusting

1 (7g) sachet dry active yeast

¼ cup (60g) granulated sugar

¼ Tsp salt

For the filling:

6 Tbsp (75g) unsalted butter, softened

1/3 cup (70g) dark or light brown sugar

2 Tsp ground cinnamon

1 large handful crushed toasted pecans (or walnuts/pistachios/raisins)

Pinch of salt

For the frosting:

¼ cup unsalted butter, soft

4oz cream cheese (not spreadable)

1 cup (125g) icing sugar

Method

1. Grease your tin and set aside.

2. Warm the milk gently until just below the boil, stir through the butter and nutmeg, set aside until the milk cools to the touch.

3. In the bowl of a stand mixer fitted with a dough hook, or a large bowl if using a handheld mixer with a dough hook, add the flour, sugar, yeast and salt. Make a well in the center and add the egg. Begin to mix while gradually pouring the milk in.

4. Turn the mixer to high and mix for 5 minutes, or until the dough begins to pull away from the sides of the bowl.

5. Scrape the dough into a clean bowl and cover with a tea towel, leave to proof for 30 minutes in a draft free, warm area.

6. Meanwhile, beat the butter, sugar, cinnamon and salt until smooth.

7. When the dough has doubled in size, punch it down and carefully pull it out of the bowl onto a lightly floured work surface. Roll into a 25 x 30 rectangle. Spread the butter sugar mixture evenly onto the dough and sprinkle with toasted nuts. Working from the edge closest to you, tightly roll the dough up like a swiss roll.

8. Using a sharp knife (or unscented dental floss *see below) cut the log of dough in half and then into desired pieces depending on the tray you are using. The dough will squish slightly but you can easily reform the rolls.

9. Place the rolls cut side up into your baking dish and cover with a tea towel. Proof for 20-30 minutes until they have doubled in size.

10. While your dough is proofing, preheat the oven to 350F/180C. Bake the rolls for 25-30 minutes until puffed and golden.

11. While the buns are baking, beat the butter and cream cheese until smooth. Add the icing sugar and mix well.

12. Spread the frosting on the warm buns and serve.

*To use dental floss to cut the buns without squishing them, gently nestle the floss under the log and pull both side upwards. Cross the strings and gently pulling away, cut through the dough.

*To make ahead, continue to step 9 where you will cover with cling wrap and place in the fridge to proof overnight. Bake in the morning.