Recipe: Quick and Easy Cinnamon Buns


I must apologise for my recent absence from posting, I am currently bang slap in the middle of my finals for university, but I only have 2 weeks left until freedom!

I also had a rather exciting trip down to the capitol yesterday, which was thoroughly enjoyable, despite spending over four hours on the train. The trip was more business than pleasure, however I did manage to squeeze in a 10 minute rush around Topshop on Oxford Street, otherwise known as heaven.

For the past few days I have been having a massive cinnamon binge, putting it in everything from porridge to coffee. Theres something very comforting about the rich and spicy aroma which reminds me of all things christmas and warm.

Yesterday I again sated by cinnamon cravings with this recipe, which I made just an hour before I had to leave to catch my train. This just goes to show how easy and stress free I feel it is! However, I did have to rush things slightly as I think the dough would benefit from a longer proving time of an hour, this is the time I have suggested in my instructions.

Ingredients

200g/7oz Strong White Bread Flour

200g/7oz Strong Wholemeal Bread Flour

2tsp Dried Yeast/1 Packet Dried Yeast

300ml/10fl oz Warm Water (body temperature)

50g/1oz Brown Sugar

3 tbsp Ground Cinnamon (the fresher, the better)

1tsp Ground Nutmeg (again, fresher is better)

2tbsp Honey or Agave Nectar

 

Method

1.Prepare your chosen yeast according to instructions, mine was hand baking yeast so I combined it with the water and left it to 'grow' for 10-15 minutes.

2. Mix all the flour in a bowl, with 1tbsp of cinnamon and the Nutmeg.


3. Make a small well in the centre and slowly add the water, combining to form a dough. You may need more or less water depending on the flour so err on the side of caution and add a little at a time.

4. Knead the dough on a flat work surface for 5-10 minutes, then place back in the bowl, cover and leave to rise for one hour.


6. Whilst the dough is proving you can weigh out the brown sugar and mix it with the remaining 2tbsp of cinnamon

5. After your hour's up, roll out the dough on a flat surface until it is about 2cm thick and in a rough rectangle shape, also start pre heating your oven to 180C.


7. Smear or drizzle over your honey/agave nectar, taking it right up to the edges.

8. Sprinkle over the cinnamon/sugar mixture, again taking it right up to the edges. Start rolling your dough up from one end into a little sausage shape.

As you can see, I didn't take it right up to the edges and boy did I regret it. Learn from my mistakes!
 9. Once you have your cinna-sausage, start slicing bits off about 3cm thick.


10. Place on a greaseproof paper lined tray and bake in the oven for 20-25 minutes. Before baking your could leave the Cinnamon Buns on the tray for another prove of half an hour, if you have that kind of patience! Which obviously I don't....

You will also probably be a lot neater than me!
11. Enjoy warm with a cup of coffee, they are also perfect cold for a breakfast treat the next morning! They will keep for about 2-3 days, like bread really. You can also freeze the dough sausage for slicing at a later date.


As always, let me know if you try this out! I would also love to hear from anyone who has tried real Cinnabons in America, they sound amazing.