Wednesday, 26 August 2015

#Bakeofflovelies Cinnabon Style Cinnamon Buns

Although I love baking, bread is not my thing; 
The simple science of working out rising times and how to get it out of the oven somewhere between "still dough" and "black" seems to be a task too far.
So this week I asked my husband Joe to step in with his "Cinnabon Style Cinnamon Rolls"
the reason being that he is actually very good indeed at making bread and these gorgeous treats are his signature dessert in our home. 
He tends to make these a lot and they always taste amazing!

Due to work and everything in between he didn't have time to rustle up some cinnamony goodness in time for #bakeofflovelies so the task fell to me!
Although Joe hasn't made these buns it's given me the chance to show that anyone can give these a go; 
I had no intention of making these as I believed they would not turn out but they actually worked pretty well...
(Although my husband is still the best Cinnabon baker here!)
And in true Paul Hollywood Bake off style he popped into the kitchen every now and then to cast a judgemental eye over my techniques and presentation!
He rather kindly offered to write up a post to accompany this weeks bake and share his recipe for these delicious buns - 
if you have a few hours spare, I strongly suggest you give them a go.

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I'll start with an apology for you all, because you're not getting Sally this week, you're stuck with her husband instead. I'll do all I can to make this easier on you all.
All the way back in 2006, me and my family went on a holiday to Orlando, and I (being my slack self) missed breakfast, so by the time we made it to Universal Studios I was starving. 
Luckily, I chanced on a Cinnabon shop and they have been my favourite thing ever since.
They're essentially Chelsea bun; made with an enriched bread dough rolled around a mixture of brown sugar and cinnamon, then topped with an artery clogging amount or frosting...heaven.
They're soft but dense, with the caramelised sugar in the middle gluing the whole thing together, and its technically still bread! "A risen creation".

As I am a baking novice (I've been told my Victoria sponge is like chewing on a sandal.) these are a bit of an effort, but if I can do it, I'm sure you all can, too.

For the Dough:
1 Packet of Yeast (7g)
1 Cup of Milk
4 Cups of Bread Flour
1/2 Cup Sugar
1/3 Cup Margarine
1 Tsp Salt
2 Eggs

For the Filling:
1/3 Cup Margarine
1 Cup Brown Sugar
4 Tbsp Cinnamon

1/4 cup Butter
1/2 Cup Cream Cheese
2 Cups of Icing Sugar
1 Tsp Vanilla

I start by dissolving some yeast in warm milk and leaving for 10 minutes; meanwhile combining the flour, eggs, sugar and salt. 
Then slowly add the milk until the mixture forms a soft dough. 
After kneading the dough needs some time to prove, put into an oiled bowl covered with cling film for about 1 hour until doubled in size. 
This is a good time to mix the butter, cinnamon and soft brown sugar together to make the delicious filling. 
Once the dough has proved I roll it out into a big square on a dusted surface then spread that sugary filling all over it before rolling it all up and cutting it into equal pieces. 

When they've been put into a tin I leave them to prove again, covered by a warm, damp, towel, for about 20 minutes before sticking them in the oven and staring at them intently while they bake for 20-30 minutes until golden brown; 

The house always fills with what must be the best smell in the world, and you'll be desperate to dig into them regardless of the burns!

They're an indulgent treat that everybody will keep asking you to make again, but I'd challenge anybody to eat two of these in a row...

I'll give Sally back to you all now, so normal service can resume. Thank you for reading!

~                         ~                         ~

These came out so soft and cinnamony! The most difficult part to this recipe was keeping track of the steps and putting it all together, but on the whole it wasn't too difficult; even for me with a small person to chase after at the same time.
Joe and I disagree on the flour to use, I say bread flour, he uses self raising and gets good results; I'll let you be the judge!

If you fancy joining in with #bakeofflovelies link up below or tag us on Instagram or twitter!

Sally and Joe 


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