Today was my first day back at work after my surgery 2 weeks ago. To celebrate the occasion I made… NOTHING! Yes that’s right, there is nothing to celebrate about a return to work! I enjoyed my time at home resting and not having much to do, but now it is back to reality and the routine of working life… braving the cold winter mornings, cramming like sardines in an overcrowded train, unflattering stark fluorescent office lights… damn, when will I win Tattslotto?!
Over the weekend I made my second item from Nigella Lawson’s How to be a Domestic Goddess cookbook. The first item I made was the pistachio macarons / macaroons and they turned out somewhat disastrous so I was hoping these buns would turn out better! I was acutely aware that these could also turn out disastrous if I didn’t knead the dough properly or for long enough but thankfully they turned out great!
These cinnamon buns are exactly like the ones I used to buy from Saint Cinnamon. Does anyone still remember that place? I haven’t seen a store around for ages so I think they might have gone out of business. The buns smell delicious baking in the oven and even better right in front of you. They are so soft and so fluffy, it is very hard to stop at just eating one! My hubby and I ate 3 each out of the oven and there were still 14 left! We kept a few for ourselves the next day and the rest went into hubby’s work.
I would only make these again for a party or gathering of some sort because it makes such a large quantity. The buns taste okay cold but much, much nicer warm and on the day of baking.
Norwegian Cinnamon Buns
600g flour, sifted (I added another 40g and the dough was still very sticky)
½ teaspoon salt
21g (3 sachets) of easy blend dry yeast or 45g fresh yeast
150g butter, softened
1 ½ teaspoon ground cinnamon
1 egg, beaten, to glaze
Use a roasting tin approximately 33cm x 24cm or a large brownie tin, lined with baking paper bottom and sides.
1. Combine the flour, sugar, salt and yeast in a large bowl.
2. Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
3. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until it is smooth and springy. I don’t have a KitchenAid or a stand mixer and my Sunbeam Stickmaster Plus dough hooks are crap so I had to knead by hand for about 10 minutes.
4. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.
5. Take one third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked.
6. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50 x 25cm.
7. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough.
8. Roll it up from the longest side until you have a giant sausage.
9. Cut the roll into 2cm slices to make 20 rounds. I cut the dough in half and half again amd half again etc to make 20 even pieces.
10. Sit the rounds in lines on top of the dough in the tin, swirly cut side up. Don’t worry if they don’t fit snugly together as they will swell and become puffy when they prove (and cook).
11. Brush the tops with egg and then let them rise again for about 15 minutes to let them get duly puffy.
12. Preheat the oven to 230C (or 210C fan forced). I found this too hot so next time I would reduce it at least 10C.
13. Put in the hot oven and cook for 20-25 minutes, by which time the buns will have risen and will be golden brown in colour. By 20 minutes mine were already very brown and the bottoms were black!
14. Remove them from the tin and leave to cool slightly on a rack – it’s easy just to pick up the whole sheet of parchment and transfer them like that – before letting people tear them off to eat warm.
- The dough was quite hard to handle because it was really sticky. Just make sure you flour the bench and your hands properly and have lots of flour handy.
- I found the buns weren’t sweet enough – I would add more sugar next time. I ended up making a icing glace to drizzle over the top to make it sweeter.
Over & Out, Rilsta xx