Cinnamon Buns.

These buns are a winner in my house so much so that I ended up making them two days in a row as they just do not last long at all. Well I made two lots of dough on Sunday put one in the fridge over night and one for a few hours. My excuse for this was I was just to much in a rush to have them. The batch that went in the fridge did taste so much better so I do recommend that you do refrigerate over night but in the end it is up to you.

What you need:
Buns:
120ml water
120ml milk
1 1/2 tsp yeast
pinch caster sugar
1 egg yolk
2 tsp vanilla extract
12 oz plain flour
2 oz sugar
pinch of salt
1/2 tsp ground nutmeg
4 oz butter

Filling:
3 oz butter
2 tbsp ground cinnamon
2 oz caster sugar

Cinnamon Glace icing

6 oz icing sugar.
1 tsp butter
2 tsp milk
pinch cinnamon (I put in a big pinch, I do mine to taste.)

What you do:
Buns:
Put your milk and water in a sauce pan and heat on medium heat until your milk mix is warm.
Remove from heat and add in your yeast and pinch of sugar. Leave so that the yeast can foam. DO NOT MIX. This should take about 5 minutes.

In a bowl sieve your flour. Add in your sugar, salt, nutmeg and butter. Mix to combine. It does not need to be fully combined.

Add your egg yolk and extract to the milk mix and whisk.

Pour your milk mix into your flour and stir using a wooden spoon until combined. It will be sticky.

Lightly flour your work top and knead your dough until smooth.

This should take 5 minutes.
Lightly flour your bowl and place your dough inside. Cover with cling film and leave to rise in a warm place. It will take about an hour. It will not rise alot. 

Remove from the bowl and knead again for 5 minutes. Place back in the bowl, cover with cling film and place in the fridge over night.

In the morning remove from fridge and leave to come to room temp.
Filling:
In a bowl put your butter, sugar and cinnamon and mix with a spoon until combined.

Assemble
Grease baking trays with butter
Put your dough onto a floured work top and gently pat down into a rectangle shape.

Roll out your dough to a rectangle. Not sure what size I did mine, sorry.

Using a spoon dollop your filling all over your dough

and then using your hand spread it out so that it covers the whole of the dough. This will stretch your dough, so do not worry about that.

Roll up your dough.

 Press the ends to seal up the dough.

Cut your dough up to about 1 1/2 inches. I guessed mine so I ended up with different sizes.
Place on the baking tray

and cover with a tea towel and leave in a warm place for about and hour.
Preheat your oven to 150 o'C. Place your tray on the middle shelf and bake for 20 to 30 minutes. Until a nice golden colour. The dough should spring back when pressed lightly.

Leave to cool on your baking tray for 5 minutes then transfer to a wire rack.
Cinnamon Glace icing:

Put your tea spoon of butter into a bowl

and light mash it. Sieve in your icing sugar the add one table spoon of milk. Mix.

 Add your next table spoon of milk and mix until you have a thick runny paste. Then add your cinnamon to your taste.

You can either at this stage wait for your buns to cool completely then glace

or you can put the glace on while they are still warm.

 If you do it this way make sure you put w tray underneath your wire rack to catch the drips.

Happy Baking
Shelly
xxxx