These are so DELICIOUS! they have become a Sunday 10am event.
I just woke up one day and was craving a cinnamon bun to have with my Sunday coffee so this is how we ended up here.
I’d suggest you start by taking out your cream cheese and butter to soften for the topping as these are rather quick to prepare, its just over an hour start to finish.
So what your going to need here is:
1 cup water water
3/4 cup butter milk heated to Luke warm in the microwave or on the stove top.
3 Tbsp of instant yeast
1/2 cup castor sugar
1/4 cup canola oil
1 1/2 tsp salt
1/4 cup wholemeal flour
5 cups of plain flour, maybe a little more, kinda just a figure it out as you mix it up!
For the Filling you will need
1 cup castor sugar
3 Tbsp ground cinnamon
100grm melted butter
I like a decent dollop of cream cheese frosting on my cinnamon bun!
1 8oz packet of cream cheese leave out to soften while you make the buns
100 grm butter at room temp
1/4 cup icing sugar
So in your bowl of the stand mixer your going to combine the warm water and the buttermilk, yeast and sugar along with the oil and leave to sit for 5-10 mins until it gets bubbly, trust me you’ll see the bubbles kicking off.
Once the bubbles appear you can add in the salt, eggs, wholemeal flour and 2 cups of the flour, mix up with the dough hook of your mixer, once combined add in the rest of the flour slowly until you get a nice soft dough, that’s still a little sticky to the touch.
I turn the dough in a little oil then cover with glad wrap and leave to sit for 10 mins maybe 15mins if your kitchen is cold until the dough has risen.
Once the dough has risen I flour the surface of the bench and roll out into an oblong shape probably about 2cm thick.
From here you are going to brush on the melted butter and then sprinkle over the cinnamon and sugar mix from the filling list.
Once this is done you roll up gently into a log shape.
Now line a tray, with baking paper, they do spread out a lot, keep them 1-2cm apart for softer buns or further if you want some crunchy edges.
You cut the rolled up log into 2cm lengths and lay on the tray, tucking the loose edge in as much as you can, or place the edge so it proves into the side of the other buns if that makes sense.
I then take all the sugar bits that fell out during cutting and top the buns with them.
Leave the buns to prove one last time for 15 mins in a warmish spot before cooking, make sure your oven is hot at 375’F – 185’c.
Place your cinnamon rolls in the oven and bake for 15-20mins, check half way as all ovens vary in cooking time.
While the buns are cooking, beat your softened cream cheese and butter together adding in the icing sugar to make a smooth frosting.
Once the buns are cooked let them cool for 10-15 mins so the icing doesn’t just run off straight away, once cool to the tough smother the cream cheese frosting generously over those buns.
Sending you love always, any comments or questions please get in touch.