July 4th Cinnamon Buns
I'm not going to lie to you about this one ladies and gents - she's not one for the repertoire if you're a health nut, counting calories, trying to reduce the old carbs before Marbs or currently making your way down any of those healthy eating pathways. If, on the other hand, you come from the school of thought that embraces the "everything in moderation" and "life is about balance" approach then I welcome you, nay I encourage you to give this bad boy a whirl. I made this for an American Hampton's themed brunch I staged a while back and it's been a bit of a favourite ever since - loved for its gooey, indulgent homage to our friends across the pond. The recipe is actually from Mummy Elsby's kitchen, being a far better baker than I, so you can thank her for this little crowd pleaser.
Makes 10-12 buns // Prep time: 20 mins + 1hr 40 rest & rise time // Cook time: 30 mins
2 and 3/4 cups (345g) all-purpose flour
3 tbsp granulated sugar
1 tsp salt
1 packet of instant yeast (1 packet = 2 and 1/4 teaspoons)
1/2 cup (120ml) water
1/4 cup (60ml) milk
3 tbsp unsalted butter
1 large egg
3 Tablespoons (45g) unsalted butter, softened to room temperature
1 Tablespoon ground cinnamon
1/4 cup (50g) granulated sugar
2 tbsp icing sugar
Room temp water - incrementally added as needed to reach desired consistency
- To make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly mixed and 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 and add the egg along with enough of the reserved flour to make a soft dough (adding little by little). I only needed 1/3 cup, but you may need the full 1/2 cup. 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 then place in a lightly greased bowl (I used non-stick spray, but butter or oil would work) and let rest for about 10 minutes.
- After 10 minutes, roll the dough out in a 14x8 inch rectangle onto a floured surface. Spread the softened butter on top of the dough and mix together the cinnamon and sugar and sprinkle it all over the dough to form the filling. Add more cinnamon/sugar if desired. Roll up the dough tightly into a sausage shape, then cut into 10-12 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
- Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. The best thing to do here is to heat the oven to about 90C and then turn it off. Place the rolls inside oven and allow to rise.
- After the rolls have doubled in size, remove from the oven and preheat to 190C. Bake for 25-30 minutes until lightly browned, cover the rolls with aluminum foil after 15 minutes if you need to avoid heavy browning.
- Right before serving, top your cinnamon rolls with the oozy drizzly glaze.
- To make the glaze, mix about two tablespoons of icing sugar with incremental teaspoons of water until a smooth paste has been reached, then drizzle over rolls.
- These babies are best enjoyed the same day... actually immediately after glazing (not that you'll be able to resist them for any length of time) but, if you must wait they do stay fresh and soft in a covered container at room temperature or in the refrigerator for up to 5 days.
- Serve with a mug of steaming hot, milky coffee..with a side "sipper" of Bailey's or Frangelico if you're feeling cheeky, am I always am.