These cinnamon buns seem to have come to me in a dream or a vision of some sort and since then I couldn’t get them out of my mind! I just knew even though I have actually never tasted them before that they would be incredible. This is a typical example of the way in which I cook/bake purely based on my mood and my likes at any given time.
They do take a bit of time and patience but they are very much worth the wait. They smell they create in your kitchen alone is well worth the time and effort.
Cinnamon buns are a sweet pastry originating from Sweden, which are normally eaten at breakfast time but can be enjoyed at any time in my book. They don’t have a very long shelf life and do go stale quite fast however I doubt they will be long round enough to see this.
Ingredients:
Dough:
240ml milk
50g butter
14g active dry yeast
475g strong flour
50g caster sugar
1/2 teaspoon of salt
1 egg
Filling:
75g caster sugar
75g light brown sugar
3 tablespoons of cinnamon
100g really soft butter
White milk Icing:
110g icing sugar
2 tablespoons of milk
1 teaspoon of vanilla essence
Luscious Pecan topping:
110g melted butter
75g light brown sugar
100g chopped pecan nuts
Method
First I began by making the luscious pecan butter topping. You simply melt the butter in the microwave and stir in the brown sugar until evenly mixed. Next chopped the pecan nuts roughly and leave to one side. When you have lined your baking tin with parchment paper carefully spoon the butter and sugar mixture all over the tin and spread out all over the large rectangle tin. Next sprinkle the pecan nuts all over until they stick to the mixture.
Now to create the dough.
Mix the flour, caster sugar and salt together in a bowl and leave to one side.
In a measuring jug melt the butter and milk together in the microwave for 20-30 seconds. Stir and leave to cool until warm not hot. Once this has cooled stir in the yeast and mix.
Add the yeast mixture to the electric mixer with the dough hook. Stir and slowly add small quantities of the flour mix at a time. When all of this has been added stir in the one egg. This should have formed a nice sticky easy to handle dough. Remove the dough from the mixer and knead for 5 minutes until firm. Place the dough in a bowl and cover with a damp towel. Leave the bowl to rise in a warm area for up to 1hour.
Next get onto making the sugary cinnamon butter filling. In a bowl mix together the sugars and the cinnamon. Make sure all is evenly mixed. Mix the butter with a knife to ensure it is palpable. Leave to one side.
Once the dough has doubled in size, remove and begin rolling until it makes a large rectangle shape about 14inch by 10inch. Try not to flour the board underneath as it tends to dry out the dough. Once you have achieved the size you are happy with. Spread the soft butter all over the dough evenly.
Next gently sprinkle the sugar and cinnamon mixture all over the butter. Begin to roll up the dough into a long log. Half the mixture first and then divide it up until you make 12 equal size rolls. Place these rolls on top of the pecan mixture that we prepared earlier. Finally cover the rolls once more with the damp tea towel and place in a warm area again for another rise for 30-45 minutes until they are almost doubled in size.
Bake in the hot oven for 15-20minutes.
While the rolls are in the oven make the white icing. Simply sift the icing sugar, add the tablespoons of milk and the vanilla essence and leave to chill in the fridge.
Once the cinnamon rolls are brown after 15 to 20 minutes remove the turn the baking tray upside using a wire tray underneath. This will allow the buttery sugar pecan top to drizzle and dry into the buns and create a beautiful glaze on top.
Leave to chill for at least 20minutes before decorating with the white icing sugar mixture and voila!
Enjoy!
Be warned these are highly calorific and need to be enjoyed moderately. I have chest pains since consuming these!
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