My mother-in-law used to be an amazing baker and one of her top dishes was cinnamon buns. As a treat for the Hubby, I wanted to make him a batch. Unfortunately, although I have a box of her recipes, I couldn’t find the dough recipe, but I do have her filling/topping recipe for the cinnamon buns.
Instead of using a pan or pie plate, I use an 11″ oven safe pan as it’s got handles for easily flipping over onto a plate.
The dough recipe is from Jamie Oliver’s Toffee Apple Buns recipe and is soft and delicious!
Cinnamon Buns
Ingredients
Dough
- 500 grams bread flour
- 1 teaspoon salt
- 1 7 grams dried yeast packet
- 300 ml lukewarm water
Filling
- 3/4 cup brown sugar
- 1 tbs cinnamon
- 1/4 cup melted butter
- Crushed walnuts
Gooey Layer
- 3/4 c melted butter 45 seconds in a microwave works great
- 3/4 c brown sugar
- 1/2 tbs cinnamon
- Crushed walnuts
Instructions
Dough
- Mix the flour and 1 level teaspoon of sea salt into the bowl of a stand mixer with the dough hook attachment.
- Mix the yeast into the lukewarm water and leave for a few minutes.
- Set a stand mixer on low and slowly drizzle the water mixture in until a dough begins to form. Stop the mixer and knead together until a rough ball starts to form.
- Set the mixer on low and let it knead the dough for approximately 10 minutes.
- Lightly oil a bowl, sit the dough in, cover with a clean damp tea towel and leave in a warm place for 1 hour, or until doubled in size.
Filling (do while the dough is on its first rise)
- Mix the brown sugar, nutmeg, and cinnamon in a small bowl.
- Measure out the pecans or walnuts.
Gooey Layer
- Combine the gooey layer ingredients in a small saucepot.
- Whisk on medium heat until the sugar has melted and the mixture has come to a boil.
Assembly:
- Gently stretch the dough out on an oiled work surface to 12 in x 24 in.
- Evenly spread a generous amount of the softened butter over the dough surface, and scatter over the filling mixture and nuts.
- Slice the rectangle into 12 equal pieces, rolling up each individually.
- Take some of the remaining softened butter and butter a non-stick, oven-safe, 11-inch, frying pan.
- Pour the gooey layer on the bottom and sprinkle some pecan halves on the bottom of the pan.
- Sit the rolls in the pan, swirl side up, cover with a clean damp tea towel and leave in a warm place until doubled in size again.
- Preheat the oven to 350°F.
- Bake for 30-45 minutes or until golden brown on the top.
- Turn over onto a plate and serve.
CINNAMON BUNS