A favourite in our household and at the Postal Pantry HQ, these Cinnamon Buns (or Cinnamon Swirlies as we call them) make the perfect weekend breakfast treat…or any time snack for that matter! Baking them together creates a tear and share effect and the sugar glaze is the finishing touch to an already perfect bake. These may take a bit of time, but the end result makes every minute worth it!
Classic Cinnamon BunsDifficulty: Easy
This recipe makes approximately 12 servings. You will need a large cake tin greased and lined with baking parchment.
3/4 cup oat milk (or regular milk)
7g fast action yeast granules (approximately 2 and 1/4 tsp)
1/4 cup granulated sugar
1 egg plus 1 egg yolk (at room temperature)
1/4 cup unsalted butter, melted
3 cups bread flour, plus extra for dusting
1/2 tsp salt
- For the filling
1/2 cup butter, softened
1/2 cup Demerara sugar
1/2 cup dark brown soft sugar
2 tbsp ground cinnamon
- For the sugar glaze
1 cup icing sugar
2 tbsp water or oat milk
- Warm the milk in a pan over a low heat till it is 110 degrees F. A thermometer is not needed, just test the milk and it should be like warm bath water. Transfer the milk to a bowl and sprinkle the yeast on top, leaving to rest for 1 minute as the mixture begins to activate.
- Add the sugar, egg, egg yolk and melted butter to the bowl and whisk together until well combined (I used an electric whisk). Next fold in the flour and salt with a wooden spoon until a dough comes together.
- Knead the dough by hand or with a dough hook mixer for 8-10 minutes. The dough should form a nice ball and be slightly sticky. If it is too sticky, gradually sprinkle over a little more flour. Leave to prove for an hour (or a bit longer if required) until your dough has doubled in size. The best way is to cover the bowl with a clean tea towel and set aside in a cupboard or draw, or even an oven if you have a dough proving setting.
- Whilst the dough proves, mix together the softened butter, sugars and cinnamon to create a paste. After the dough has doubled in size transfer to a well floured surface and roll out into a large rectangle, about 30×50 cm. Spread your filling paste evenly across the dough rectangle.
- Tightly roll your dough up from the 30 cm side. Slice the roll in half, then each half in half again, repeating until you have 12 equal portions. Place the rolls in a well greased and lined baking pan or large cake tin, cover with a clean tea towel and leave to prove again for 30 minutes whilst you preheat the oven to 175 degrees C/350 degrees F.
- Bake the cinnamon rolls for 20-25 minutes until the edges are golden but the dough is still soft in the middle. Allow them to cool for 10 minutes. Before serving, dissolve the icing sugar in a small amount of water or milk till a thick but runny paste forms. Drizzle all over the cinnamon buns and serve, best eaten warm.