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Cinnamon Buns


For the Dough

200g Whole Milk
2 Medium Eggs
600g Finest Bakers White Bread Flour No. 1
25g Fresh Yeast
50g Caster Sugar
10g Salt
200g Soft Unsalted Butter

For The Filling

150g Unsalted Butter
200g Soft Brown Sugar
2 Heaped Tsp Cinnamon


  1. Put the milk and eggs into the bowl of a stand mixer, then dust a bit of flour on your hands and crumble the yeast in. The tip in the rest of the flour, sugar, salt and butter.
  2. Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
  3. Form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.
  4. Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper.
  5. For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough.
  6. With the long side facing you, roll up the dough and slice into rounds, rough 1-2 inches thick. Lay them out either individually on a lined baking tray or tuck them into a roasting dish. Leave for an hour or so until proved.
  7. Preheat the oven to 180 or 170 fan-forced. Bake for between 15-20 minutes until golden.


Tags: Buns Featured

Added by: tom

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Sebastian Samuel

This bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. Also called brotforms and bannetons, proofing baskets can be found in just about every shape and size: round, oval, or long.

Disciple Making Movement 18. 01. 2022 09:20:44


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