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I know you've always wondered what's the difference between a cinnamon roll and a cinnamon bun or Cinna-Bun as they were known when relentlessly marketed some years back.
So Cinnamon Rolls are removed from the pan and glazed with a frosted or cream cheese icing. Cinnamon Buns are flipped out of the pan upside down allowing the warm butter-sugar mixture to leak out and form a sweet crust. Anyway, this Scandinavian delicacy from the last century is now enjoyed around the world.
Ingredients:
450g strong white bread flour
185ml whole milk, warm
85g unsalted melted butter
30g caster sugar
30g soft light brown sugar
9g quick yeast
1 egg + 1 yolk
1tsp vanilla extract
Pinch of salt
For the filling:
175g soft light brown sugar
120g softened unsalted butter
2½ tbsp ground cinnamon
Topping:
60g icing sugar
Drop of vanilla extract
1 tsp water
Method:
In a large bowl, place the flour, yeast and salt. In another bowl whisk together the warm milk, melted butter, egg, yolk, and vanilla. Add this to the dry ingredients, mix until all comes together, then tip out onto a lightly floured work surface and knead for about 8-10 mins, until the dough is elastic and springs back when touched. Shape into a ball. Place this in a lightly oiled large bowl and cover with a piece of oiled cling film. Leave to prove in a warm place for 1-2 hours, or when doubled in size.
Just before the dough is ready make the filling by mixing the softened butter, sugar and cinnamon together. Grease and line a 30 x 22cm baking tray.
Place the dough back on a lightly floured work surface and knock the air out. The dough now needs to be rolled out to a rectangle appx 50 x 30cm. Spread the filling evenly over the dough, then roll the dough up quite tightly from long end to long end.
Using a sharp knife, cut into 12 equal pieces. It is easier to achieve if you cut the roll through the middle first and then cut each half in half again, and then each piece into 3.
Place these flat side down on the baking tray leaving space between each. Cover with the lightly oiled piece of cling film and place back in a warm place for about 1-2 hours, until all rolls are touching. About 20 mins before you want to bake, preheat oven to 170c fan. Bake for appx 22 mins, until golden brown on top. Take the rolls out of the oven and allow to cool on a wire rack.
To make the topping, mix the icing sugar, vanilla and water together until you have a thick but pourable consistency. Using a piping bag, snip the end and drizzle the mixture over the rolls.
Enjoy
Gaby Van Clarke
