Seriously Good Cinnamon Buns

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Summer hasn't quite hit the ground running just yet has it? Mid July and still baring tights, jackets and grey skies. When another weekend came around and the weather was not looking all that impressive (shocker) Matt and I needed some delicious comfort food so we sought out a recipe. Matt had never had a 'cinnabon' or cinnamon swirl before and it has been over a year since I have indulged in one, I went through a phase of really loving them. So with recipe in hand, ingredients in the cupboard and a willing boyfriend he went about making some sweet treats.

4 1/2 Tsp Rapid Rise Yeast (2 Sachets)
1 Cup Warm Water
1/3 Cup Melted Coconut Oil
1 Tsp Salt
2 1/2 Cups All-Purpose Flour
1/4 Cup and 1 Tsp Sugar
1 Tsp Cinnamon
1/2 Cup Brown Sugar
2-3 Tsp Water
1/4 Tsp Vanilla Extract

Makes about 12 Cinnamon Rolls

1. Firstly you want to warm your water (it should feel like a warm bath - not too hot) Sprinkle with 1 teaspoon of sugar and all of the yeast. Stir the mixture and let it sit for a few minutes to activate. After 5-10 minutes the mixture should have formed bubbles in it to show that the yeast is active.

2. Add the coconut oil, salt, 2 cups of flour and remaining sugar, then stir until the mixture all comes together. Add aditional flour in 1/2 cup measurements until the mixture pulls away from the sides of the bowl but is still soft and slightly sticky.

3. Turn the dough out onto a floured surface and knead a few times until you form a smooth ball. Dust your bowl with flour and put the dough back in to it, set aside while you prep the filling.

4. For the filling combine the cinnamon and brown sugar in a small bowl and mix together. Dust the counter with some more flour and turn the dough ball out onto the floured surface. Roll the dough out to a rectangle (approx 12-16 inches) Spread melted coconut oil over the rolled out dough, leaving a border of about 1 inch around the edges free of oil.

5. Sprinkle the oil topped buns with cinnamon and brown sugar mixture, using your hands to gently move it around so that it evenly coats the dough. Use your rolling pin to gently roll over it to press the sugar into the dough.

6. Starting at the long end closest to you, begin to (gently but tightly) roll the dough into a log shape. Using a sharp knife, slice off the uneven ends where there is no filling, you want to then slice rolls of about 1 1/2 inch thick and place in a greased large tray.

7. Cover the rolls with cling film and set somewhere warm to double in size for about 30 minutes. Preheat your oven to 175-180 degrees. Once the rolls have puffed up and double in size, bake them for about 15 minutes. Let them cool for a 5-10 minutes before glazing and serving.

Warm, comforting and the one of my ultimate sweet treats.

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Coco N said...

I've never made these from scratch, definitely need to x

Coco | The Beauty Milk