Cinnamon Buns

Serves 12 buns

For the Filling


75g

Unsalted butter


250g

Light brown sugar


1tbsp

Ground cinnamon



For the Cinnamon buns


560g

Gilchesters Pizza & Ciabatta Flour


2tbsp

Baking powder


2tsp

Kosher salt


2tsp

Ground cardamom


240g

Cold unsalted butter (cubed)


300g

Cold milk


For dipping

Sugar


For greasing pan

Butter


Method

Heat the oven to 390°C. Generously butter a 12-cup deep muffin pan.

First, prepare the filling. Melt the butter and leave in a warm place so that it remains liquid. Mix together the light brown sugar and cinnamon until no lumps remain, then set aside.

Now make the dough. In the bowl of a stand mixer with a paddle attachment, combine all the dry ingredients with the cubes of butter and mix until you have a coarse meal. Slowly pour in the cold milk while the mixer is running, until the dough forms into a ball and comes away from the bowl. Turn the dough out onto a lightly floured surface and leave to rest for a few minutes. Fold the dough gently over itself once or twice to pull it all together let the dough rest for a second time, for 10 minutes.

Clear a large surface, dust lightly with more flour, and roll out the dough into a large rectangle until almost 5mm thick. Brush the surface of the dough with the melted butter, and before the butter hardens, sprinkle the cinnamon sugar on to the butter. You want a good, slightly thick layer.

Now roll the long side, keeping it neat and tidy. Gently tug the dough toward you to get a taut roll while rolling away from you in a spiral. Once its all rolled up, gently squeeze the roll to ensure its the same thickness throughout. Use a sharp knife to cut the roll crosswise into 12 even slives. Take a slice of the cinnamon roll, peel back about 2 inches of the loose end of the pastry and fold back under the roll to loosely cover the bottom of the roll. Place in the muffin pan, flap side down. Repeat with remaining slices.

Bake the buns for 25 minutes, or until golden and well-risen. As soon as they’re out of the oven, flip them over a wire cooling rack so that they don’t stick to the pan. Dip each cinnamon bun into a bowl of sugar. These are best served right away while still warm, but can also be served at roon temperature or re-warmed in a low oven.

sign up for latest news & updates