Cinnamon buns

prep time: 15 mins     additional: 2 hours     bake time: 25 mins

makes 12

Delicious and soft cinnamon rolls with lemon icing. Very naughty and addictive yet super easy to make and even easier to eat.

For the dough:

3/4 cup (180 ml) warm milk (preferably whole)

1/4 cup (50g) unsalted butter

3 cups (550 g) bread flour

1 tsp  (5 g) cinnamon

1/4 cup (55 g) granulated sugar

2 tsp (10g) quick-rise yeast

2 eggs, room temperature

1/2 tsp salt

For the filling:

2/3 cup (90 g) brown muscovado sugar

1 1/2 Tbsp cinnamon

1/4 cup (50 g) butter

Lemon icing:

300 g icing sugar

2.5 Tbsp fresh lemon juice

1 Tbsp water

baking tray 12 x 9 inch or similar lined with parchment paper (prevents buns from sticking to the tray)

1. For the dough: combine all the dry ingredients and mix well. In a small saucepan, add the butter to the milk and warm up gently until butter melts (till it feels like a warm bath to the touch). Add to the flour mixture along with eggs and knead for 8 to 10 minutes (in a food processor with dough attachment or by hand) until it is no longer sticky. If the dough seems to wet - add 1 Tbsp of flour.

2. Transfer to an oiled bowl, cover tightly with cling film or a kitchen towel and rest for 1 - 1 1/2 hours to rise - or until it doubled in size.

3. When the dough has risen, prepare the filling: mix muscovado sugar with cinnamon, set aside. Melt the butter.

4. Roll the dough on a lightly floured surface to 15 x 10-inch rectangle. Brush the butter leaving 1 cm (1/2 inch) border. Sprinkle the sugar-cinnamon mixture evenly over the butter. Start rolling the dough (try to do it tightly) from the 10-inch side. Cut the rolled dough into 12 pieces and place them on the lined baking tray allowing a little room to spread.

5. Cover with a kitchen towel and leave to proof for 30 - 45 mins in a warm place.  

6. Heat up the oven to 175*C (350*F). Gently lift off the towel and place the baking tray with risen buns on the middle shelf in the oven to bake for 20 - 25 minutes (or until the buns have a golden glow on the top). Do not overbake as it is desirable to have then very soft and not dry. Cool for 5 minutes before icing. 

7. Prepare the icing: mix all the ingredients until it reaches a cream-like consistency. If it is too thick add a drop of water, if it is too runny add 1 Tbsp of icing sugar.

8. Brush the icing on still-warm buns and let it set.

9. Enjoy!!