Of all the cinnamon roll buns I have baked I think these are the best and I turn to the recipe a lot. In this recipe I will be showing you how to bake cinnamon roll buns with yeast.
To bake these I start the night before because it is much easier to do that especially if they are for breakfast because of the long rising time.
Ingredients for the dough:
- 660 grams plain flour
- 1 packet (7 grams) dry yeast
- 240 ml milk
- 75 grams unsalted butter
- 66 grams caster sugar
- 2.5 grams salt
- 3 large eggs
- 160 grams muscovado sugar (soft brown sugar)
- 35 grams plain flour
- 1 tablespoon cinnamon powder
- 113 grams soft unsalted butter
- 120 grams raisins or currants (optional)
- Milk for brushing on top of the buns before they go in the oven
- 58 grams icing sugar
- 1 – 2 tablespoons lemon juice
- Put the flour and yeast in a bowl
- Heat the milk, butter, sugar, and salt in a pot until just warm and the butter is almost melted.Gradually pour the milk mixture into the flour mixture. The add the eggs. Mix until a dough forms.
- Put the dough on a well floured worktop and knead until smooth, about 10 mins.
- Put the dough in an oiled bowl and let it rise until double in size, about 2 hours, it will vary depending on room temperature.
- Make the filling.
- In a bowl stir together the brown sugar, flour, and cinnamon and butter. The butter has to be soft so that you can spread the mixture on the dough with a knife.
- Roll the dough into a 12 inch (30 cm) square. Spread the filling evenly over the rolled out dough.
- Lightly brush one end of the dough with a little milk or water to seal the edges of the rolls. Roll the dough tightly to form a log, starting at the end opposite the edge you brushed with milk. Slice the log into twelve equal sized pieces or eight big ones
- Arrange rolls in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking tin. Cover rolls loosely with lightly greased clingfilm and leave them to rise until almost doubled in size (about one hour depending on how warm it is, they rise quicker when the weather is warm or hot).
(At this point you can refrigerate the cinnamon roll buns overnight. Next morning, remove the rolls from the refrigerator, take off the clingfilm, and leave them at room temperature or in a warm place until almost double in size.Brush rolls with milk. Bake in a 175 degrees for 25 to 30 minutes or until light brown.
When they slightly warm cool you can drizzle the icing sugar and lemon glaze on top or just dust with icing sugar.
I have posted a yeast free version of cinnamon roll buns which I bake when I do not have the time to bake the recipe above so if you would like to bake quick buns the yeast free cinnamon buns recipe is the one to try but nothing beats this recipe.