• Christopher Roberts

Ep 11 - Quick Bites - Cinnamon Buns Recipe



In the eleventh episode of the Film and Food Podcast Chris shared his quick thoughts on a whole bunch of 2020 movies and tv shows! This was such a great episode so make sure to check that episode out by clicking on the "Podcast" tab!

This recipe is inspired by Schitts Creek, where Johnny Rose served cinnamon scrolls in the hotel lobby! This is a scrumptious, decadent and incredibly delightful treat that will have your friends and family begging for more!



Cinnamon Bun Recipe:

(makes 12)


Recipe Commitment: Medium


You need to allow time for the dough to rise in this recipe, so make sure you have some time up your sleeve!


I love this recipe and make these yummy treats on a weekly basis so this is a big recommendation from me!








Ingredients:

- 3 & 1/2 cups of plain flour (this will create a slightly sticky dough for a fluffier bun, if you want you can add an extra half cup for a firmer bun.)

- The zest of 1 lemon

- 300ml (1&1/2 cup) of milk

- 2 tsp dried yeast

- 1/3 cup of caster sugar

- 2 large eggs

- 90gm unsalted butter


Filling:

- 110gm brown sugar

- 2tbs ground cinnamon

- 1 tsp cardamon

- 1/2 tsp nutmeg

- 1 beaten egg for brushing

- 90gm butter for greasing


Topping:

- 250gm icing sugar

- Milk

- 3 tsp ground cinnamon


Method:



1. Using the 90gm butter and some caster sugar, grease a 12 hole muffin pan.

Preheat your oven to 180 degrees Celsius.


2. Heat milk in a small saucepan until lukewarm. Melt 90gm butter and allow to cool. Add flour, lemon zest, zest and a pinch of salt into a large mixing bowl and combine.























Add butter and eggs and stir to combine, before adding the milk.




















Combine until a dough has formed. Cover with plastic wrap and leave to rise for 2 hours.





















3. While the dough is rising mix together all the filing ingredients into one bowl. Save aside for later. You can also make the icing by combining the icing sugar, cinnamon and a splash of milk until thick. Add more sugar or milk to reach our desired icing consistency. Save in the fridge for later.
















4. When dough has risen, remove plastic wrap and place dough onto a lightly floured surface. Using a floured rolling pin, roll dough into a 40cm by 30cm oblong shape. Brush with butter.



















Now scatter the filling until the dough is completely covered from corner to corner.






















5. Now it is time to roll. Grab the top corners of your dough and carefully roll the oblong towards you until you have a long snake like piece of rolled dough. This is the 'cinnamon roll' part of the cinnamon bun.




















Using a sharp knife, cut the ends off the rolled dough and then cut the dough snake in half so you have two 'snakes'.


























Now cut each 'snake' into six 2.5cm shapes so that you have twelve shapes which you will put in your muffin tin.


















6. Carefully place your dough shapes into your muffin tin. You should see the 'twirl' at the top. Cover the muffin tin with plastic wrap and allow to rise again for 30 minutes.




















7. Remove plastic wrap and brush the top of each dough shape with the beaten egg. Put muffin tin in the oven for twenty minutes or until all buns are golden brown.





















8. Remove the muffin tin from the oven and cool the buns of a wire rack. Once cooled you can spread a generous helping of icing the bun(s) you are going to eat. Serve and enjoy!


The photos of my buns are from my first batch which I didn't put on icing, I instead dusted the buns with caster sugar. This is a good alternative if you don't wan't the buns to be too rich!

These are best served hot, so it is worth re-heating the buns if you are going to save them for later! And share with your friends!




2020 Film and Food Podcast