Overnight Cinnamon Buns //
As I write this, it’s the eve of my favourite national holiday: cinnamon bun day. I’m obsessed with cinnamon buns. I love them! I’m constantly on a quest to find the perfect recipe. This one is pretty darn close. It’s yeasted, so you need to allow some time to prove. But, once rolled, you pop them in the fridge overnight, bring them out in the morning, and once they’ve come back to room temperature they’re good to go! They’re sticky, squishy, and delicious.
720g plain flour
150g caster sugar
1 tbsp (approx. 10g) instant yeast
1.5 tsp salt
360g whole milk
70g unsalted butter
1 large egg, plus 1 yolk
2 tsp vanilla extract
1 tbsp cinnamon
. Lightly oil a large bowl and put to one side. Put butter, milk and vanilla in a pan and heat til butter is melted, but don’t allow to boil.
. Add the flour, salt, sugar into a stand mixer with a dough hook attached, and gently add the milk mixture, egg and egg yolk, whilst the mixer is on. Allow to mix for 5 – 10 minutes, until the dough comes together and comes away from the sides (you may need to add a few extra tablespoons of flour to get the dough to come together).
. Tip the dough out onto a clean, lightly floured surface and knead together briefly. Form a ball and put it into the greased bowl. Cover with clingfilm and allow to rise for about 2 hours, in a warm place, until doubled in size.
. Whilst it’s rising, make the filling:
85g butter, melted
200g soft light brown sugar
3 tbsp ground cinnamon
1 tbsp ground cardamom
1 tbsp vanilla extract
. Melt the butter and vanilla together. Stir together the sugar and spices.
. When your dough is ready, roll it out into a large rectangle. Spread the melted butter all over with a pastry brush, then sprinkle the sugar and spice mix all over, getting into every corner.
. At a long end, gently roll up into a long sausage. Be sure not to make your roll too tight, or your buns won’t rise properly.
. With a sharp knife, slice your sausage of dough into 16 pieces. Arrange together in a greased tray, making sure to leave space for them to rise a little more.
. Cover your tray with clingfilm once more and allow to rise in a warm place for an hour. After this second rise, you can put them in the fridge overnight to chill, ready for the morning. Or if you’re baking them right now, pre-heat your oven to 190c and bake them for 20 – 25 minutes. Its tricky to tell if they’re ready from the top, but if you can flip one over without burning yourself I would recommend that to see they are baked through.
. Once cooled, glaze them with a simple cream cheese icing: 155g room temperature cream cheese, 50g sieved icing sugar, and a few drops of vanilla extract.
(Recipe adapted from Hand Made Baking by Kamram Siddiqi, a wonderful book of great recipes)