Cinnamon Buns

It’s the weekend before Christmas and we’re whipping up our delicious, hearty cinnamon buns. Enjoy warm, with loved ones of all ages this festive season. Merry Christmas from the BB kitchen.

Ingredients:

Dough

• 200ml milk
• 75g unsalted butter
• 500g strong plain flour
• 1 x 7g sachet instant yeast
• 1 teaspoon salt
• 50g caster sugar
• 2 eggs

Cinnamon Filling

•200g soft brown sugar
•2 teaspoon cinnamon
•50g butter, at room temperature
•1 egg, beaten

Cream Cheese Icing

• 50g full fat cream cheese
• 25g butter, at room temperature
• 150g icing sugar

1. Cut the butter into cubes and place into a small saucepan with the milk. Heat on low until the cubes of butter are completely melted, then set to one side to allow the mixture to cool for a few minutes.
   
2. Place the flour into a large bowl and add the yeast to one side of the bowl and the salt and sugar to the other.
   
3. Beat the eggs into the lukewarm milk mixture (it should feel just slightly warm when you stick a finger into it). Gradually add this into the dry mixture, stirring all the time, until a sticky dough forms. You may not need to add all the milk mixture – you want to add just enough that you have a sticky but not wet dough.
   
4. Turn the dough out onto a lightly oiled surface and knead for 10-15 minutes or until it is no longer sticky and it has become a smooth and elastic dough. Place the dough into an oiled bowl, cover with clingfilm, and leave in a warm place for 1-2 hours or until doubled in size.
   
5. When the dough is risen, turn it out onto the oiled surface and fold it in on itself a couple of times to knock out any large air bubbles. Your dough is now ready for shaping. Roll out your dough, so it forms a large rectangle.
   
6. In a small bowl, combine the brown sugar and the cinnamon until they are evenly mixed. Spread the soft butter all over the dough, and then sprinkle the cinnamon sugar over the top of the dough. Press the sugar into the dough using your hands to get an even layer. When it covers the whole rectangle, tightly roll the dough, starting from the shortest side. Roll it towards you to make a long sausage.
   
7. Slice off the ends, and then divide into 8 x 5cm rolls and place onto a baking tray with enough space for them to double in size. Cover the rolls with oiled clingfilm and leave to double in size – this will take about 45 minutes to 1 hour.
   
8. Preheat the oven to 200C (180 fan). Brush the risen rolls with a beaten egg and bake for 15-20 minutes or until golden brown all over. The sugar should have melted and will be bubbling over.
   
9. To make the cream cheese icing, beat the cream cheese and soft butter together in a small bowl until well combined. Add the icing sugar and mix until a thick paste forms.
   
10. Drip the icing over the warm cinnamon rolls, spreading it with the back of a spoon to get an even coating. Serve immediately when warm, or reheat in the oven the following day to refresh the dough.