Cinnamon Buns

Fri, 2 July 2021

Eoin Cuskey's Cinnamon Buns

Ingredients:

Cinnamon Bun Dough:

500g Flour

300g Milk/Oat Milk

50g Sugar

50g Butter

10g Salt

20g Fresh Yeast

1 Egg

Cinnamon Sugar Butter:

25g Cinnamon

55g Soft Light Brown Sugar

40g Butter

50g Caster Sugar

Icing:

200g Icing Sugar

50g Orange Juice

Vanilla Essence

Method:

Heat oven to 180C/fan 160C/gas 4.

Grease a tray and line the bottom with baking parchment.

Mix the flour and caster sugar together with the salt in a bowl.

Whisk the butter, egg yolks, yeast and milk together and combine with the dry ingredients to make a soft dough.

Leave in a bowl to prove until doubled in size.

Knock it back, turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.

Spread your cinnamon sugar butter evenly over the rectangle of dough, then roll it up into a swiss roll shape. Cut into portions and place on the baking tray and allow to prove again.

Bake for 30-35 minutes until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.

Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.