I love cinnamon.

Even the word flows in an odd sort of way, cinn-a-mon.

It starts and stops, but the word is all its own, perfectly unique.

And then there’s the taste; the smoothness of the smell, flavor and even aftertaste.

This week I found inspiration in a few blogs; women whose approach to the world of blogging is fresh no matter how many delicious things they make. One has lead me to create something I’ve been afraid of making myself for quite some time.

You see, cinnamon buns are one of the ultimate indulgences. If I could not create something that tastes as good, if not better, then ones I can buy I’d feel as though I wasn’t very good at the science of putting ingredients together and creating something that brings a smile and warmth to the body.

To celebrate a new location I thought why not blow caution to the wind and make this.

So here is my attempt at Cinnamon Buns.

Gourmet Cinnamon Buns
Adapted from sweetapolita.com
Makes 12

1 (1/4 ounce) package instant dry yeast
1 cup warm whole milk
4 cups flour
1/2 cup superfine/caster sugar
1/3 cup butter
2 large eggs
1 teaspoon cinnamon
1 cup brown sugar
2 tablespoons ground cinnamon
1 teaspoon nutmeg
50 grams butter
50 grams butter, room temperature
100 grams cream cheese, room temperature
1 1/2 cups confectioner’s/icing sugar
1 teaspoon vanilla extract

Dissolve the instant dry yeast and milk in a bowl and allow to dissolve for 10 minutes. Once the yeast has dissolved, add the flour, sugar, butter, eggs and cinnamon in the warmed milk and mix with your hands.

Once all ingredients are combined, knead the dough until it is a smooth dough. Place in a warm area for an hour or until it is doubled in size.

Preheat the oven to 200°C/400F.

Roll the dough out between parchment paper into a rectangle and about a 1/4 inch thickness.

For the filling, soften the butter and spread with a butter knife or pastry brush evenly over the dough. In a bowl, mix the sugar and cinnamon together and spread on top of the butter mixture.

Roll the doll carefully and slowly to ensure it is a tight scroll. Slice the dough into 12 even pieces and place a lined tray and bake for approximately 10 minutes or until lightly golden.

Set aside to cool.

Meanwhile, place all the icing ingredients in a bowl and blend on medium until fluffy and light, if there is still a slight yellow tinge add another 1/4 cup icing sugar and beat until well combined.

The next bit is up to your preference. I love piping so used a medium sized nozzle to decorate the cinnamon buns with. However, you can just as easily spread the icing on. Try and ice the buns when they are almost completely cool as the icing won’t melt this way.

They are best served slightly warm.

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