Cinnamon buns recipes
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- Cinnamon Pecan Sticky Buns - Yummy Brunch
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Cinnamon Pecan Sticky Buns - Yummy Brunch
by Mimi Keswick
Views 1218, Added Mon Aug 24 2009
Try with chocolate flavoured coffee!!! Place 1 heaped tbsp finely chopped dark chocolate in the bottom of each serving cup with 1-2 tsp sugar. Pour over hot espresso, then drizzle with single cream before serving.
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- 450g strong white flour
- 50g caster sugar
- 85g butter. cut into small pieces
- 7g sachet dried yeast
- 2 eggs. beaten
- 150ml milk
- vegetable oil. for greasing
- FOR THE FILLING
- 2 tsp ground cinnamon
- 85g light brown sugar
- 100g pecans
- FOR THE TOPPING
- 125g melted butter. plus extra
- 125ml maple syrup
- 50g light brown sugar
- 100g pecans. roughly chopped
- Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
- Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
- Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
- Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
- Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.
- CINNAMON ROLLS
- ¼ cup + 2 tsp shortening
- 3 cups self raising flour
- 1 cup milk
- ½ cup butter
- ½ cup sugar
- ½ cup firmly packed brown sugar
- ½ cup ground cinnamon
- ½ cup raisins
- 1 ½ cup powdered sugar
- 3 tbsp milk
- ½ tsp vanilla extract
- 1. Cut shortening into flour with pastry blender until mixture resembles coarse meal.
- 2. Add 1 cup milk, stirring until dry ingredients are moistened. Turn dough out onto a floured surface; knead lightly.
- 3. Roll dough into rectangle. Spread the softened butter on dough, leaving a border of about 1cm.
- 4. Combine sugar and cinnamon, mix well, and sprinkle over butter. Top with raisins. Beginning at long side, roll up jelly roll fashion, press edges and ends together securely. Cut into slices and place cut side down in a buttered baking pan. Bake at 180C for 25 minutes.
- 5. Combine powdered sugar, milk and vanilla. Pour over warm rolls.
Alternative topping - melt about 25g butter, and prepare another bowl of cinnamon sugar (about 50 g golden caster sugar + 1 tsp cinnamon). When you remove them from the tin, dip the tops in butter and then in the cinnamon sugar. Best eaten on the first day but not bad the next day if you keep them in an airtight tin. Can be rewarmed in the oven.
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- A little for the tin Vegetable oil or sunflower oil
- 240 ml Milk (any kind)
- Squeeze Lemon juice
- 100 g Brown sugar (e.g. Light Muscovado)
- 1 Egg
- ½ tsp Vanilla extract
- Pinch Salt
- 400 - 450 g Plain flour
- 1 tsp Baking powder
- ½ tsp Bicarbonate of soda
- 75 g Unsalted butter (really soft)
- 175 g Brown sugar or golden caster sugar (or a mixture, 50/50)
- 2 tsp Ground cinnamon
- 1 - 2tbsp Demerera sugar
- 1 tbsp Icing sugar to dust (optional)
- Approx. 60 g Icing sugar (optional)
- A little Lemon juice or vanilla extract (optional)
- Preheat the oven to 200 degrees C. Brush or wipe a little oil inside the 12 holes of a standard muffin tin.
- Squeeze the lemon juice into the milk.
- Put the brown sugar, egg, vanilla extract and salt in a bowl, add the milk and beat together with a spoon or electric whisk. Sift in 400 g flour along with the baking powder and bicarbonate of soda and mix together. with a spoon until it starts to form a dough. Add more sifted flour if needed (I tend to use 430g with the rest for dusting). Generously dust the worktop with flour, tip the dough onto it, dust the top with a little more flour and gently knead just for a minute or two.
- Dust your rolling pin with a little flour and roll out into a rectangle which is about 4mm thick and twice as long as it is wide (approx. 25 cm X 50 cm).
- Mix the additional sugar with the cinnamon.
- With your fingers or a spatula, spread the soft butter all over the rectangle of dough, then sprinkle the cinnamon sugar all over the top.
- Roll the dough into a log shape, from the long edge. Cut it in half, then cut each of these logs in half, and cut each smaller log into 3 equal pieces.
- Put them in the prepared tin. Sprinkle a little demerera sugar over the tops.
- Bake for 12 - 15 minutes until they are well risen and golden, and a skewer comes out clean when inserted in the centre of one of the muffins.
- Leave in the tin for 5 minutes, then move to a wire rack or to a plate to serve.
- They can be served as they are, dusted with icing sugar, or drizzled with a little lemon or vanilla icing. To make the icing, sift the icing sugar into a small bowl, add a little icing sugar or vanilla extract and mix until you get a smooth icing that can be drizzled. You may need to add a drop of milk or water to the vanilla icing.