Cinnamon Buns
1 hour 55 mins cooking time
Cinnamon Buns
Method
1
Put the milk and cardamom in a small pan and bring to the boil. Remove from the heat and stir in the Lurpak® butter. Leave for a few minutes until the mixture is lukewarm.
2
Mix the flour, yeast, sugar and salt in a large bowl. Make a well in the centre and mix in the egg. Then slowly add the warm milk mixture to make a soft dough (you may not need all of the milk).
3
Knead for about 5 minutes on a lightly oiled work surface. Place in an oiled bowl, cover and leave in a warm place to rise for 30 minutes.
4
Meanwhile, make the filling by mixing all of the ingredients until soft and spreadable. After the first rise, roll the dough out on a lightly floured surface into a rectangle about 35x25cm.
5
Smear the cinnamon filling all over the dough, then roll the dough up tightly like a Swiss roll. Cut the rolled dough into 9 even sized pieces and place on a baking tray. Cover and leave to prove for another 30 minutes, or until the dough has doubled in size.
6
Preheat your oven to 200℃/180℃ fan/gas mark 6 and bake the rolls for 25 minutes until golden brown.
7
Whilst your buns are in the oven, make the sugar syrup by placing the caster sugar and 100ml warm water into a small saucepan. Cook over a gentle heat until the sugar dissolves, then turn up the heat to boil for 1 minute. As soon as the buns come out of the oven, brush with the syrup.
8
Sieve the icing sugar into a bowl. Add 2 tbsp of the boiling water and begin to mix with a wooden spoon. Add more of the water, a little at a time, until the mixture is the consistency of double cream. Mix well until there are no lumps and drizzle over the buns.
