Well, long time no blog. I’ve been stupidly busy these last few weeks. There’s been a lot and I mean A LOT of baking disasters. As much as I hate cinnamon, LP has been hounding me for months to make homemade cinnamon buns. The first batch I made were terrible. The yeast was obviously as dead as the dodo but I clung on to some sliver of hope that they’d eventually rise. Of course, they didn’t and I was left with some sort of rock hard cinnamon lumps. I’m raging I didn’t take a picture of them. They were pretty pathetic! I’ve made the recipe below a good 4 or 5 times now and every time they’ve turned out perfectly.
I’ve been using fresh yeast to make them because I wanted to ensure the yeast wasn’t dead at first but then really enjoyed working with it so continued to use it. Your local SuperValu bakery department will sell you fresh yeast if you ask them. I get a really good rise from using fresh yeast (maybe I’m using too much). The pictures below are cinnamon buns made with fresh yeast. I’m not really sure what else I should make with fresh yeast. Maybe doughnuts? If you’ve any suggestions leave me a comment.
Alternatively, if you want to use instant yeast I’ve tried the below recipe with McDoughalls Fast Action Dried Yeast and it worked out well (maybe even better). TBH I don’t know what the difference is between the 3 different types of yeasts (fresh, dried or fast active/instant) or how to convert them. I just winged it. 
Apart from the long proofing time, this recipe is pretty easy and quick to make. Firstly you need to mix your flour, yeast, and warm milk. The warm milk will activate the yeast. Next, you add your egg, sugar and butter and mix until combined. I use the Kitchen Aid with the mixer attachment for about 2 mins and then switch to the dough hook. Depending on your flour, yeast, egg etc., you might need to add more flour. I find adding in a small bit at a time helps. Once it’s combined you need to knead it for 5-10min until it’s smooth.
The recipe requires two proofs. 90mins for the first and 45mins for the second. On the first proof, the dough should double if not triple in size. In the second proof, they will expand enough to fill the tin. Looking at the picture below, I probably should have kneaded the dough a bit more.
After the first proof:
Once the dough has risen you get to punch it and smash all the air out of it. It then needs to be rolled into a rectangle roughly 30cm/12in long. I’m a bit of a perfectionist about this part so I cut off the edges to make it even.
Spread the butter onto the dough and sprinkle over the sugar mixture. I’ve tried out the chocolate version of these and it works well. At this point, you can add any extras you like such as walnuts or raisins.
Roll it up into a log and cut it into 12 equal parts.
Put into your greased springform tin, cover with a damp tea towel and leave to proof again for another 45mins.
I’ve tried putting them into other tins and they didn’t work as well. They need to be closely packed together. Try not to overfill the tin though as they will spread out more. After the second proof, they’ll be all squished together like so:
Egg wash them and then put them in the oven at 200 Celsius for 10mins and then lower the temperature to 180 and leave them for another 20mins.
When they are close to being done start on the glaze. You can leave the coffee out of the glaze if it’s not your thing.
And voila. Done.
They are lovely served both warm and cold. LP prefers them warm and couldn’t wait for me to finish taking pictures.
Cinnamon Rolls
Ingredients
Dough
- 500 g Cream/Plain Flour
- 200 ml Milk
- 75 g Butter
- 50 g Light Brown Sugar
- 25 g Fresh Yeast (or 10g instant)
- 2 Eggs
- Vegetable Oil
Filling
- 45 g Butter softened
- 100 g Light Brown Sugar
- 1-2 tsp Ground Cinnamon
Glaze
- 120 g Icing Sugar
- 1-2 tbsp Fresh Coffee
- 1-2 tsp Vanilla Extract
Instructions
Dough:
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Add the 500g flour to a large bowl and crumble the yeast in. Add the lukewarm milk and let it stand for 10min.
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Add in the sugar, butter and 1 egg. Mix until combined. If you’re not using a mixer it will take a few minutes. If the dough is very sticky add more flour in - 20g at a time until it’s no longer sticky and can be handled easily.
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Knead the dough for 10 mins until it’s smooth and elastic.
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Put the dough in an oiled bowl and cover with a damp tea towel and leave for 90mins.
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When the dough is ready, punch the air out of it and roll it on a floured surface into a rectangle roughly 30cm/12in long.
Filling:
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Make the filling by mixing the sugar and cinnamon together
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Spread the softened butter onto the dough and sprinkle the cinnamon sugar mixture over it.
Second Proof:
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Roll the dough into a sausage shape. Cut into 12 equal slices using a sharp blade.
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Place the slices with the spiral facing upwards in an oiled springform tin. Start with the outside and work your way in.
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Cover with a damp tea towel and leave to prove again for 45mins.
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Preheat the oven to 200C/Gas 6
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Beat the remaining egg and brush the tops of the buns with egg glaze.
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Bake the buns at 200C for 10 mins and then lower the oven to 180C and cook for another 20mins.
Glaze:
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While the buns are cooking make the glaze. Mix the icing sugar with the vanilla and then add enough coffee so that you have a smooth but thick icing.
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When the buns are done remove from the oven and pour over the glaze.
