Easy Cinnamon Buns

dorsetcountrylife
2 days ago
3 min read

warm cinnamon iced buns freshly baked — Delicious warm cinnamon iced buns fill the house with a wonderful aroma.

The joy of baking cinnamon buns is a sensory and emotional delight, turning a simple activity into a heartfelt experience. From the moment you begin mixing the dough, there’s a sense of anticipation as soft, fragrant ingredients come together under your hands.

Kneading the dough provides a soothing rhythm, and watching it rise feels like witnessing a little miracle. Rolling it out, spreading the sweet cinnamon filling, and shaping the buns sparks a creative satisfaction, as each swirl promises a bite of indulgence.

The aroma of baking buns fills the air, wrapping the home in warmth and comfort. Finally, glazing the freshly baked rolls and savouring their soft, gooey sweetness brings a moment of pure happiness, a reward not just for the taste buds but for the soul.

This is my favourite Cinnamon bun recipe that will fill you home with amazing aromas and your family with deliciousness!

I like this recipe as making cinnamon buns takes time and effort but this is a simple to follow recipe that uses ingredients that most of us have in the kitchen cupboard

Ingredients to make the dough

2 Eggs

200ml milk

115g Butter or margarine

300g strong white flour

250g Plain flour

140g caster sugar

7g sachet of dried yeast

Ingredients for the filling

100g Butter or margarine

1-2 tablespoons cinnamon

Ingredients for the icing

200g icing sugar

2-3 table spoons of Milk

1 teaspoon Vanilla essence or extract.

Method.

Either in a small pan or microwave bowl melt the butter into the milk, do not heat to much, just warm enough to melt the butter.

Sift the flour into a bowl, mix in the sugar and yeast to combine. You can use a mixer with a dough hook or paddle for this, or a wooden spoon.

Add a small amount of the milk and butter liquid and the eggs and once mixed then add the rest of the milk butter mixture and mix into a soft sticky dough. If using a mixer with a dough hook allow it to run so that the mixture is kneaded. Or tip onto a floured surface an knead by hand for around 10 minutes.

Put the dough into a oiled bowl and cover with a damp tea towel or oiled cling film and sit it somewhere warm to rise.

I use the inside of the microwave with the door open as I find the heat from the bulb creates a nice warm environment for the dough to rise. It general takes 1-2 hours to double in size depending on the time of year and room temperature.

While the dough is rising line a roasting tin approx. 35cm x 24cms with parchment and grease the edges. I like to leave excess paper around the edges and use this to lift the buns out of the tin after they are baked and ready.

Mix the butter and cinnamon for the filling so it is soft and spreadable.

Once the dough has risen , tip out onto a flowered surface and carefully and evenly roll in to a rectangle approx. 45cms x30cms. Try to keep the dough an even thickness. I have to confess I do use a tape measure as I like my buns to be even.

Spread the filling over the entire surface and make sure you go right up to the edges. Carefully roll the longest edge moving up and down to keep it as even as possible, making a long sausage shape.

Cut the dough into 12 even buns. I always cut the sausage in half and half again and so on to make 12 even buns.

Place the buns in the baking tin with the swirl patters facing up and make sure they are well spaces out, they will grow on the second rise! Cover with the oiled cling film or damp teas towel and leave them to rise again for 1-2 hours warmth depending.

Cinnamon buns ready to bake after the second rise. — Cinnamon buns are ready to bake after the second rise.

Pre heat the oven, 180c or fan 160c gas mark 4 and bake for 20 to 24 mins until golden brown.

Prepare the icing while the buns are still quite warm, mix the icing sugar, vanilla and milk and drizzle over the buns. Once they have cooled a little more you can enjoy while still warm and squishy.