There is NOTHING better, on a crunchy brown autumn morning, than a cinnamon bun and a cup of proper coffee. Believe me: I have done extensive research on this. Perhaps sitting on the back step, maybe kicking through the leaves with the new pooch – of whom more anon. And the very best cinnamon buns are, of course, home made. 10 mins to prepare, max. Promise.
For the buns:
- 300g self raising flour
- 2tbsp caster sugar
- 70g melted butter
- 13ml milk
- 2 egg yolks
- 1 tsp ground cinnamon
For the filling:
- 55g soft light brown sugar
- 40g melted butter
- 2 tbsp caster sugar
- 1tsp ground cinnamon
For the Icing:
- 1 tbsp softened cream cheese
- 70g icing sugar
- ½ tbsp butter, softened
- ½ tsp vanilla essence
1) Heat your oven to 180°C or ready the bottom right of the Aga. Grease and line a 20cm baking dish.
2) Mix the flour, caster sugar and cinnamon with a pinch of salt in a bowl then whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough.
3) Turn the dough out onto a lightly floured surface and roll into a 30x25cm (ish) rectangle.
4) Mix all the filling ingredients together and spread them evenly over the dough.
5) Roll the dough, lengthways - very important, like a Swiss Roll - then cut into 8 equal pieces. ADMIRE THE SWIRL!
6) Pack them into the baking dish and brush the tops of each bun with a bit of semi skimmed milk.
7) Bung it in the oven/AGA - 30-35 mins should do it. You'll know when they’re done when they’re golden brown – and autumnal, and the house smells delicious! Leave them in the tin to cool for a few minutes and then remove.
8) Mix all the icing ingredients together in a small bowl, with enough boiling water to loosen it a little. Then drizzle.
9) Enjoy... you'll thank us later!