This recipe for Cinnamon Buns was first published in 2015, it was good but not GREAT and I really missed having a Cinnamon Bun (or Cinnamon Roll) with a hot cup of tea so I’d made it my mission to perfect the recipe .
I’ve not only tweaked the recipe so it’s now a delicious as I remember, but I can also add this recipe to my outbox regarding re-photographing it. These Cinnamon Buns are most certainly a ‘make it and eat it the same day’ kinda bake, they’re impatient and don’t like to hang around for too long so if you’re planning on making these in advance the best advice I can give is hold off adding the icing finish and heat for a few seconds in the microwave and add the icing just before serving.
Deliciously spongy Cinnamon Buns, yes they take a wee while to make but my goodness they're worth the effort. Made gluten free and easily adapted to be dairy free too.
- 500 g gluten free plain flour
- 7 g quick/dried yeast
- 35 g caster sugar
- 1 tsp salt
- 1.5 tbsp oil (I used vegetable)
- 1 egg
- 300-325 ml tepid water add water gradually until you get a very soft dough
- 100 g caster sugar
- 65 g butter
- 2 tsp cinnamon
- 100 g currants
- 150 g icing sugar
- 30 ml milk (this may need adjusting depending on the desired consistency)
- 1 tsp vanilla essence
You'll need to begin with activating the yeast, to do this add the quick yeast and 7 tbsps of caster sugar to a jug and add 325ml warm water, I use boiled water from the kettle that's been allowed to cool to hand heat and stir to combine.
- After 10-15mins the yeast will have activated, you'll know it's worked by the bubbles that have formed and the yeast smells that omit from the mixture.
In a large bowl add the packet of flour and salt, make a well in the centre and add the egg, oil and finally the yeast liquid (depending on the size of your egg you may only need to add 300ml).
Begin with number 3. in the method but add the dried yeast instead of the activated yeast liquid, then pour the 300-325ml in gradually and use a spatula to make a smooth malleable dough.
Transfer to a well floured work surface and knead for a good 5-8 minutes until completely smooth. The dough is a very soft dough that should come away from the spatula mess free.
Spray the bowl you just used with oil spray and pop the dough back into the bowl, cover with a damp tea towel or cling film and leave in a warm place for 40 minutes to prove.
- Whilst waiting for the dough to rise you can make the filling; simply beat together the butter, sugar and cinnamon into a thick buttery paste and set aside.
After 40 minutes the dough will have risen. Tip out onto a floured surface and knead again for 5 minutes.
Roll into a rectangle (I roll onto a sheet of baking paper as this helps with the rolling process in a minute) spread with the cinnamon butter, then sprinkle the currants evenly.
To create the spiral, roll the dough length ways towards you and cut into 8 or 10 depending on your choice of baking tin. I cut into 8 for a 26x19cm tin as this is the only tin I have (probably better in a bigger tin to be fair!)
You will now need to prove this again in a warm place for 40 minutes. (trust me, I've cut corners and baked without the second prove and it doesn't work!)
Once final prove has finished place in a pre-heated oven 190C/375F/Gas 5 (170C fan) for 30-35 minutes
Allow to cool completely, whilst making the icing glaze. Simply combine all ingredients and beat together. The glaze should take on an off-white, pale cream colour.
- Once totally cool generously drizzle the Cinnamon Rolls with the glaze and tuck in!