Baking with yeast has always scared me slightly, as there seem to be so many possible ways it could go wrong! The apricot couronne (https://elliespinkcakes.wordpress.com/2013/09/26/apricot-couronne/) I made back in September was my first real foray into the world of yeast, so I decided it was high time I conquered my fear!
I had a couple of problem making these, the first being that my mixing bowl has acquired a hole, and has now made its way to the bin. 😦 I wasn’t going to let this stop me however, so I decided the only course of action was to make the dough on the kitchen table! My second problem was that I don’t actually have a rolling pin here at uni… cue new use for a lemondade bottle!
These cinnamon buns are surprisingly easy to make, as they only require one rise. The dough is very quick to make, and only needs 5 minutes of kneading, so they are perfect if you don’t have much time. I made the dough and rolled the buns, then left them to prove whilst I went to a lecture, then came back and baked them – heaven! These buns are incredibly moreish, and they also make your kitchen smell amazing!
For the dough:
345g strong white bread flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 packet dried yeast
1 large egg
For the Filling:
45g unsalted butter, softened to room temperature
1 and 1/2 Tablespoons ground cinnamon
50g granulated sugar
For the Glaze:
120g icing sugar
1 teaspoon vanilla extract
2 Tablespoons milk
- For the dough, set aside 50g of flour. In a large bowl, (or on the table…!) mix the remaining flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. Stir the butter mixture into the flour mixture.
- Add the egg and enough of the reserved flour to make a soft dough. The dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.
- Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top.
- Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased dish.
- Leave to rise for about 2 hours at room temperature, or overnight in the fridge.
- After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-30 minutes until lightly browned. You might need to cover them with silver foil.
- Right before serving, top your cinnamon rolls with glaze. Mix the icing sugar and milk together until smooth and drizzle over the rolls.